The Best Chocolate Chip Pistachio Cookies

Classic chocolate chip cookies with an exotic twist. Chocolate chip cookie, meet pistachio. These cookies make every salty/sweet lovers dreams come true. Sprinkle extra flake sea salt on top and pair with a glass of cold milk for a seriously delicious treat. Fair warning, you will not be able to have just one.

Once the cookies come out of the oven, it’s key to sprinkle the extra flake sea salt on top immediately. We adore this flake sea salt for these chocolate chip pistachio cookies.

A trick for getting the green pistachio color to show through – after the cookies are baked, press some of the pistachio pieces into the dough before baking them. Another thing I like to do for even chocolate chip to pistachio ratio in each cookie is to measure them out and then mix together before folding into the batter.

For this recipe you can use either unsalted or salted pistachios. Although I find that the extra salt in here is everything, it all comes down to personal preference. If you can get your hand on some Turkish pistachios, they will make these cookies pop even more with that authentic pistachio flavor.

Emma

Chocolate Chip Pistachio Cookies

Classic chocolate chip cookie, meet pistachio. These cookies have that classic chocolate chip cookie flavor with an exotic pistachio twist.

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Servings: 12 cookies

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 1 cup + 2 tbsp all-purpose flour
• 1/2 tsp baking soda
• 8 tbsp (1 stick) unsalted butter softened
• 1/2 cup cane sugar
• 1/2 cup brown sugar
• 1 large egg
• 1/4 tsp salt
• 1 1/2 tsp vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 cup pistachios chopped
• flake sea salt for topping

Method

 

1. Position rack in the center of the oven and preheat to 375 F. Line baking sheets with parchment paper.
2. Whisk thoroughly the flour and baking soda.
3. In a stand mixer, beat on medium speed until very fluffy the butter and two sugars.
4. Add the egg, salt, and vanilla and beat until well combined.
5. Add the flour mixture to the butter mixture and mix until well blended and smooth.
6. Stir in the chocolate chips and pistachios.
7. Drop the dough by heaping tablespoons onto baking sheets, spaced 2 inches apart. Bake one sheet at a time for about 10 minutes if you like a slightly underdone cookie and about 12 minutes for a crunchier cookie. Rotate the sheets halfway through for even browning.
8. Remove baking sheets and sprinkle flake salt on top immediately. Let stand for about 5 minutes, until the cookies firm slightly. Transfer to a cooling rack. Enjoy!

Notes

If you wish to make larger cookies, they may need 15 minutes or so to bake. Every oven is different so keep an eye on them.