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pistachio chocolate chip cookies on parchment lined cooling rack.
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5 from 3 votes

Pistachio Chocolate Chip Cookies

If you want a new must-try cookie recipe this holiday season, these Pistachio Chocolate Chip Cookies might just be exactly what you’re looking for. Their rich, chewy and packed with pistachio flavor. Oh, and a little chocolate never hurts either.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert, Snack
Servings: 12 cookies
Calories: 281kcal
Author: Courtney Paige

Equipment

  • stand mixer
  • 1.5 tbsp Cookie scoop
  • baking cheet
  • parchment paper
  • knife & cutting board
  • Rubber Spatula
  • wire cooling rack

Ingredients

  • 1/2 cup unsalted butter cold and cubed
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cornstarch
  • 1½ cups all purpose flour
  • 3/4 cup pistachios chopped
  • 6 oz chocolate chopped ~1 cup

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Use a stand mixer and with a paddle attachment and cream together butter and sugars on low speed until light and fluffy, approximately 4 minutes.
  • Add the egg, vanilla extract, salt, baking soda, and cornstarch. Mix until smooth; making sure to scrape down the sides of the bowl as necessary.
  • Turn the mixer to low and gradually add the flour in with the wet ingredients, mixing until combined.
    cookie dough in bowl of a stand mixer before adding mix-ins.
  • On a cutting board, finely chop the pistachios and chocolate chunks. Then, use a rubber spatula to fold in the mix-ins.
  • Using a 1.5 tbsp cookie scoop (medium sized), and portion the cookie dough balls onto your baking sheet into ~12 even cookies.
    pistachio chocolate chip cookie dough balls on parchment lined baking sheet.
  • Bake cookies 8-10 minutes or until the edges are golden brown and middles have begun to set. Note: middles may look slightly underdone. They will continue to bake as they cool.
  • Add a pinch of flaky salt to the top of each cookie and let cool for 10 minutes. Then transfer to a wire rack. Enjoy!
    pistachio chocolate chip cookies on parchment lined cooling rack.

Notes

These can be stored in an airtight container either on the counter or the refrigerator if you like a chewy, chilled cookie. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies soft.
Recipe adapted from Cookies and Cups Chocolate Chip Walnut Cookies

Nutrition

Serving: 1cookie | Calories: 281kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 178mg | Potassium: 67mg | Fiber: 2g | Sugar: 20g