Pistachio Chocolate Chip Cookies Recipe
Delight in these Pistachio Cream Chocolate Chip Cookies, blending rich pistachio paste and crunchy nuts with classic chocolate chips for a uniquely decadent treat. Soft, chewy, and bursting with nutty flavor, these cookies are perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup pistachio cream or pistachio paste
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
- 1/2 cup chopped pistachios
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your cookies once the dough is prepared.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which will create a tender texture in the cookies.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed sugar and butter mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor enhancement.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the cookies tough.
- Add Pistachio Cream and Mix-ins: Fold in the chocolate chips, pistachio cream or paste, and chopped pistachios ensuring they are evenly distributed throughout the dough.
- Shape and Bake: Drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them sufficiently to allow spreading. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
- Cool Cookies: Allow the cookies to rest on the baking sheets for a few minutes after removing from the oven to firm up before transferring them to wire racks to cool completely.
Notes
- For more intense pistachio flavor, toast the chopped pistachios lightly before adding.
- Pistachio cream can be substituted with pistachio paste or nut butter if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake and cool completely on wire racks.
- Adding a pinch of cardamom powder can complement the pistachio flavor nicely.
Keywords: pistachio cookies, chocolate chip cookies, pistachio cream cookies, nutty cookies, homemade cookies, dessert recipes, baking
Find it online: https://leofoster.com/pistachio-chocolate-chip-cookies-recipe/
