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Pistachio Chocolate Chip Cookies

Delightfully chewy cookies featuring crunchy pistachios and rich chocolate chips, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Consider using high-quality brand like King Arthur Flour
  • 1 teaspoon baking soda Helps the cookies rise
  • 1 teaspoon kosher salt To enhance flavor
Wet Ingredients
  • 1 cup unsalted butter, room temperature Use grass-fed butter for a richer taste
  • 1 cup light brown sugar, packed Adds moisture and a slight caramel flavor
  • 1/2 cup granulated sugar For sweetness
  • 2 large eggs, room temperature Ensures better blending
  • 2 teaspoons vanilla extract Use pure vanilla for best flavor
Main Ingredients
  • 1 1/2 cups unsalted roasted pistachios, finely chopped, divided Make sure they’re fresh
  • 1 1/4 cups semi-sweet chocolate chips, divided Quality recommended

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and kosher salt until well combined. Set aside.
  3. In the bowl of a stand mixer, cream the room temperature butter, brown sugar, and granulated sugar on medium speed until light and fluffy—about 3 to 5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Follow up with the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed.
  6. Gently fold in 1 1/4 cups of the finely chopped pistachios and 1 cup of chocolate chips.
  7. Using a cookie scoop or tablespoon, portion the dough onto the lined baking sheets, leaving about 2 inches between each cookie.
  8. Sprinkle the reserved pistachios and chocolate chips on top of each dough ball.
  9. Bake in the preheated oven for about 9-11 minutes or until the edges are golden brown but the centers appear soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Notes

These cookies can be stored at room temperature in an airtight container for up to a week. They maintain their flavor and texture beautifully, making them perfect for batch baking.