Description

The Best Pistachio Chocolate Chip Cookies offer a perfect harmony of crunchy edges and chewy centers, enriched with the nutty flavor of roasted pistachios and gooey semi-sweet chocolate chips. Made with simple pantry staples, these cookies are easy to bake and versatile for any occasion, delivering a delightful blend of texture and flavor that will quickly become your favorite treat.

Ingredients

Scale

Wet Ingredients

1 cup (227g) unsalted butter, softened
2/3 cup (135g) brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

2 1/4 cups (280g) all-purpose flour (or gluten-free flour blend for gluten-free version)
1 teaspoon baking soda
1/2 teaspoon salt (reduce if using salted butter)

Add-ins

1 cup (120g) roasted pistachios, roughly chopped
1 cup (175g) semi-sweet chocolate chips

Instructions

Prepare Your Ingredients: Gather all your ingredients and preheat your oven to 350°F (175°C). Roughly chop the roasted pistachios and measure sugars and flour so they are ready to use.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with brown sugar and granulated sugar using a hand or stand mixer on medium speed until the mixture becomes light, fluffy, and creamy, about 3 to 5 minutes.
Add Eggs and Vanilla: Add eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Stir in the vanilla extract to infuse the dough with warm aromatic flavor.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring just until combined to avoid overmixing and tough cookies.
Fold in Pistachios and Chocolate Chips: Gently fold the roughly chopped pistachios and semi-sweet chocolate chips into the dough, ensuring even distribution without breaking the pieces.
Scoop and Bake: Using a cookie scoop or spoon, place dough onto parchment-lined baking sheets spaced evenly. Bake for 10 to 12 minutes or until the cookie edges are golden brown but the centers remain soft.
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store for later indulgence.

Notes

Use room temperature butter for better creaming and fluffier cookies.
Do not overmix the dough to keep cookies tender and soft.
Lightly toast pistachios before adding for enhanced flavor and crunch.
Chilling the dough for 30 minutes yields thicker cookies that hold their shape better.
Use parchment paper to prevent sticking and ensure even baking.
Store cookies in an airtight container with a slice of bread to maintain moisture.
Freeze baked cookies or dough balls for long-term storage and fresh baking later.
Warm cookies briefly before serving to restore softness.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 14 g
Sodium: 105 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 30 mg

Keywords: pistachio cookies, chocolate chip cookies, nutty cookies, chewy cookies, crunchy cookies, gluten free cookies, homemade cookies, easy cookie recipe