These Pistachio Chocolate Chip Cookies are soft, chewy, and packed with nutty pistachio flavor and melty chocolate pieces. They have the classic chewy texture, with a fun twist thanks to the pistachios. The combination of the buttery dough, crunchy nuts, and melted pocked or rich chocolate makes every single bite irresistible!
These cookies are perfect for holiday cookie trays, bake sales, or baking a batch when you want something a little different from traditional chocolate chip cookies.
The crunch and extra saltiness of the pistachios adds the best unique flavor and extra texture. The cookies bake up soft and chewy in the middle, with crispy edges, and best crunch from the chopped pistachios. They’re super simple to make, but feel a little special with hardly any extra work.
Why you’ll Love these Cookies
- Sweet and Salty Combo: The rich chocolate pairs so nicely with the roasted pistachios. I also like adding a little flaky sea salt on top too, but you can skip that if you want.
- Easy Twist: Adding chopped chocolate instead of chocolate chips, and chopped up pistachios gives these a simple, and delicious flavor upgrade.
- Soft and Chewy Texture: These cookies bake up tender in the middle, with lightly crispy edges. The perfect cookie texture if you ask me.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Pistachio Chocolate Chip Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: Do not substitute margarine or vegan butters for this recipe, we need the real deal for the best flavor. You can use Salted Butter and cut the added salt in half.
- Sugars: Use a mix of brown sugar and granulated sugar for the best cookie texture.
- Egg: This helps bind everything in the cookie dough together.
- All Purpose Flour: Spoon it into the measuring cup, and level off the top with the back of a butter knife so you don’t end up with too much.
- Chocolate: I like to chop up a chocolate bar like Ghiradelli Bittersweet Chocolate, works perfect in these, or Lindt Classic Recipe Milk Chocolate if you like it a little sweeter. You can substitute your favorite chocolate chips
- Pistachios: Use Roasted and Salted Pistachios, I recommend getting them already de-shelled so you don’t have to open hundreds of them yourself.
How to make Chocolate Chip Pistachio Cookies
Step 1: Cream the Butter and Sugars. Add the butter, brown sugar and granulated sugar to a large bowl, or the bowl of an electric stand mixer, and mix until the mixture is fluffy, and starts to lighten in color, about 2 to 3 minutes. Add in the eggs, and vanilla extract and mix until just combined.
Step 2: Add in the Dry Ingredients. Add the flour, cornstarch, salt, baking soda, and baking powder and mix it all together until you have a soft cookie dough.
Step 3: Add in the Pistachios. Add the chopped pistachios, and chopped chocolate and mix the pieces until evenly mixed into the cookie dough.
Step 4: Scoop into Balls. Scoop the cookie dough into balls, I like to do about 2 TBS of dough per cookie (about 50 grams of dough each). Place them onto a lined cookie sheet, about 3 inches apart from each.
Step 5: Bake the Cookies. Bake the cookies for about 10 to 11 minutes, or until the outside of the cookies are lightly golden, and the tops are barely set. Remove from the oven and sprinkle with flakey sea salt, if desired.
Tips and Tricks
- Do Not Overbake the Cookies: The cookies will keep cooking on the baking sheet after they’re out of the oven. Only bake them until the tops look just set and the sides start to crack.
- Extra Pretty:Â After the cookies come out of the oven top each cookie with a few extra pistachio pieces, and chocolate pieces to make the cookies look extra nice. The chocolate will melt a bit from the heat of the cookie, so I like to add a few right away.
- Double the Recipe: As is, this is basically a half batch recipe, the recipe makes about 15 cookies, but you can easily double all the ingredients and make even more cookies!
Storage Instructions
Let the cookies cool at room temperature completely then you can store them in an airtight container for up to 4 or 5 days. The cookies can also be frozen for up to 2 months, add the cookies to a cookie sheet, flash freeze for 1 hour, then transfer them to a freezer safe container or bag once they’re hard. Thaw them at room temperature then enjoy!
You can also freeze the cookie dough by scooping it into cookie dough balls, then adding them to a lined cookie sheet and freezing until solid. Freeze up to 3 months in a freezer safe ziptop bag. Bake the cookie dough balls directly from frozen by adding 2 to 4 extra minutes to the cookie time.
These Pistachio Chocolate Chip Cookies are a fun twist on a classic cookie. With the perfect soft and chewy texture, crunchy pistachios, and melty chocolate pieces, they are guaranteed to disappear fast! They’re easy to make, with no chilling required, and a perfect new cookie to add to your line up!
More Cookie Recipes
- Christmas Cookie Cake
- White Chocolate Cranberry Oatmeal Cookies
- Chocolate Mint Cookies
- Maple Chocolate Chip Cookies
- Almond Biscotti
- Flourless Chocolate Cookies // Like Mother Like Daughter
If you try these Pistachio Chocolate Chip Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Pistachio Chocolate Chip Cookies
Ingredients
- 1/2 cup Unsalted Butter 1 stick, softened)
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 1/3 cups All Purpose Flour (spoon and level, if not weighing)
- 1 tsp Cornstarch
- 1/2 tsp Salt (cut to 1/4 tsp if using salted butter)
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 3/4 cups Chopped Chocolate Bar
- 1/2 cup Chopped Roasted and Salted Pistachios
- flakey sea salt (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone liner.
- Cream together the butter and sugars in a large bowl for about 3 minutes. 1/2 cup Unsalted Butter, 1/2 cup Brown Sugar, 1/4 cup Granulated Sugar
- Add in the egg and vanilla and stir into the creamed butter. 1 large Egg, 1 tsp Vanilla Extract
- Add the dry ingredients (flour, cornstarch, salt, baking soda, and baking powder) to the wet ingredients and stir everything together till combined, and you have a nice soft cookie dough.1 1/3 cups All Purpose Flour, 1 tsp Cornstarch , 1/2 tsp Salt, 1/2 tsp Baking Soda, 1/4 tsp Baking Powder
- Add in the chocolate chips, and pistachios (reserving a few for the tops of the cookies) and stir them until mixed evenly into the batter. 3/4 cups Chopped Chocolate Bar, 1/2 cup Chopped Roasted and Salted Pistachios
- Scoop the cookie dough into large 2 TBS sized cookie balls. Roll them into smooth balls.
- Place cookie balls onto the prepared cookie sheet about 2-3 inches apart to allow for spread.
- Bake the cookies for 10 to 12 minutes, or until the edges just start to turn golden, and the tops are barely set.
- Remove the pan from the oven. Top the cookies with extra pistachio and chocolate pieces if desired. Sprinkle cookies with flakey sea salt, if desired.
- Leave the cookies on the baking sheet for 5 to 10 minutes to cool, as they keep baking. Transfer the cookies to a cooling rack to cool completely, or let them cool another 5 to 10 minutes, then enjoy.
Notes
- Do Not Overbake the Cookies: The cookies will keep cooking on the baking sheet after they’re out of the oven. Only bake them until the tops look just set and the sides start to crack.
- Extra Pretty:Â After the cookies come out of the oven top each cookie with a few extra pistachio pieces, and chocolate pieces to make the cookies look extra nice. The chocolate will melt a bit from the heat of the cookie, so I like to add a few right away.
- Double the Recipe: As is, this is basically a half batch recipe, the recipe makes about 15 cookies, but you can easily double all the ingredients and make even more cookies!
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