Pistachio Chocolate Chip Cookies
The salty sweetness of these Pistachio Chocolate Chip Cookies creates a truly unforgettable bite. If you want an easy yet impressive crowd pleaser, you’ve found it.
Servings: 16
Calories: 235kcal
Ingredients
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 100 grams granulated sugar about ½ cup
- 100 grams light brown sugar about ½ cup, packed
- ½ cup butter unsalted, softened
- ½ large egg
- ½ tablespoon pure vanilla extract
- 4 ounces chocolate chopped
- 4 ounces pistachios chopped
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk all-purpose flour, sea salt, baking soda and baking powder.
- Add sugars and butter to a stand mixer and cream together for about 2 minutes, scraping down the sides. Add egg and pure vanilla extract and mix again until just combined.
- Transfer dry ingredients into the stand mixer bowl and run again until combined.
- Mix chopped chocolate and pistachios, then scoop 3-tablespoons cookie dough balls and drop them on the prepared pan.
- Bake in preheated oven for about 14 minutes or until lightly golden brown. If desired, add a sprinkle of flaky salt to the tops.
- Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack.
Video
Notes
- Ensure that the butter is room temperature and not melted, or your chocolate chip pistachio cookies will turn out flat.
- The cookie dough is freezer-friendly, making these a fantastic make-ahead dessert option.
- Avoid overbaking the pistachio cookies as they will become dry, crumbly, and difficult to eat.
Nutrition
Calories: 235kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 244mg | Potassium: 123mg | Fiber: 2g | Sugar: 17g | Vitamin A: 215IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg