Pistachio Chocolate Chip Cookies

An above view of chocolate chip and pistachio cookies on a wooden table.

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!

Print Pin

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Cookies, Cookies

Prep Time: 10

Cook Time: 10

Cooling Time: 10

Total Time: 30

Servings: Cookies

Calories: 232kcal

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)

US Customary - Metric

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: 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!

Nutrition