Chocolate Chip Pistachio Cookies
Crispy edges and a chewy, soft center brimming with toasted pistachios and chocolate chunks, these chocolate chip pistachio cookies are always a hit. Plus, there's an optional secret ingredient that give these cookies a little kick!
Equipment
- 1 sheet pan
- 1 stand mixer or handheld mixer
Ingredients
- 1 cup raw pistachios (100g)
- 1 cup butter, room temp (226 g)
- ¾ cup brown sugar (160 g)
- ⅓ cup granulated sugar (80 g)
- 1 egg
- 1 tsp vanilla
- 2¼ cup +2 tbsp flour (300 g)
- ⅛ tsp salt
- ⅛ tsp cayenne pepper (optional)
- ½ tsp baking powder
- ½ tsp baking soda
- 1¼ cup chocolate, chopped (320 g)
Instructions
- Preheat oven to 350°. Line a sheet pan with parchment paper and spread the pistachios on it. Bake for 4 minutes. Remove from oven and let cool.
- In a large bowl, cream the butter and sugars together on medium-high with a handheld mixer until pale and fluffy (3-4 minutes).
- To the bowl, add the eggs and vanilla and mix until combined.
- Roughly chop the cooled toasted pistachios. Set aside.
- Add the dry ingredients and mix. Fold in the pistachios and chocolate chips.
- Using a two inch cookie scoop, place the cookies onto the parchment paper (leave about 3 inches in between them since they will spread). Take each cookie ball and using your hands, shape them into even balls. Place on baking sheet.
- Cover bowl with plastic wrap or a lid and refrigerate for at least an hour (ideally overnight).
- When ready to bake, preheat oven to 350°. Line a baking sheet with parchment paper (if you didn't refrigerate the cookies on a baking sheet). Place cookie dough balls on baking sheet and bake for 13-15 minutes. (Aim for 13,14 minutes for a chewier, softer cookie and 15-16 for a crisper cookie).
- Remove from oven and use a larger cookie cutter to swirl each cookie into a perfect circle (this step is optional). Let cool for 5 minutes on baking sheet then carefully place cookies on cooling rack to cool completely. Enjoy!