Pistachio Chocolate Cookies Recipe

Introduction

Pistachio cookies offer a delightful nutty flavor combined with rich dark chocolate and a hint of sea salt. These cookies are soft, chewy, and perfect for an everyday treat or special occasion. Easy to make and irresistibly delicious, they quickly become a favorite.

Ingredients

• 1/2 cup (70 g) pistachios
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) salted butter, softened
• 3/4 cup (165 g) light brown sugar
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 tbsp vanilla extract
• 6 oz (170 g) dark chocolate bars, chopped (60% cacao)
• 1/2 cup (70 g) pistachios, roughly chopped
• Flaky sea salt, extra chopped chocolate, and extra chopped pistachios for sprinkling on top of cookies

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Step 2: Add the 1/2 cup pistachios to a food processor and pulse until very finely ground and almost a nut butter consistency. Set aside.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar on high speed with an electric mixer until light and fluffy, about 2-3 minutes.
5. Step 5: Add the egg yolks, vanilla extract, and ground pistachios to the creamed mixture. Mix on medium speed until pale and fluffy, about 1-2 minutes, scraping down the bowl as needed.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined.
7. Step 7: Fold in the chopped dark chocolate and roughly chopped pistachios with a rubber spatula.
8. Step 8: Using a large 2-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing the cookies about 2 inches apart.
9. Step 9: Bake for 10-12 minutes. For soft and chewy cookies, bake 10 minutes; for slightly crispier edges, bake 12 minutes.
10. Step 10: Once removed from the oven, let cookies cool on the baking sheet for 5 minutes. Use a circular cookie cutter to gently shape each cookie into a perfect circle.
11. Step 11: While cookies are cooling, sprinkle extra chopped chocolate, chopped pistachios, and flaky sea salt on top. Transfer to a wire rack to cool completely.

Tips & Variations

• Use room temperature egg yolks for better mixing and a fluffier texture.
• Swap dark chocolate with white chocolate for a sweeter variation.
• For extra nutty flavor, toast the pistachios lightly before grinding.
• If you prefer a more uniform cookie shape, chilling the dough for 30 minutes before baking helps.

Storage

Store cooled pistachio cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container or bag for up to 3 months. To reheat, warm briefly in the oven at 300°F (150°C) for 5 minutes to regain softness and aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg yolks?

Using whole eggs will change the texture slightly, making the cookies less rich and potentially cakier. Egg yolks provide extra moisture and tenderness, so it’s best to stick with them for this recipe.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Be sure it contains xanthan gum or another binder for best results.

Pistachio Chocolate Cookies Recipe

Print Recipe

★★★★★

4.4 from 107 reviews

Delight in these rich and buttery pistachio cookies studded with dark chocolate chunks and sprinkled with flaky sea salt. Featuring finely ground pistachios incorporated into the dough and additional chopped pistachios for a satisfying crunch, these cookies offer a perfect balance of sweet, nutty, and slightly salty flavors. Enjoy soft and chewy cookies fresh from the oven, shaped to perfection for an elegant presentation.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Nuts and Chocolate

• 1/2 cup (70 g) pistachios (for grinding)
• 1/2 cup (70 g) pistachios, roughly chopped
• 6 oz (170 g) dark chocolate bars, chopped (60% cacao)
• Extra chopped pistachios, for sprinkling
• Extra chopped chocolate, for sprinkling

Wet Ingredients

• 3/4 cup (168 g) salted butter, softened
• 3/4 cup (165 g) light brown sugar
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 tbsp vanilla extract

Finishing Touches

• Flaky sea salt, for sprinkling on top of cookies

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking.
2. Grind Pistachios: Place the pistachios in a food processor and pulse until they are very finely ground, reaching an almost nut butter-like consistency. Set aside this ground pistachio mixture.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined. Set aside for later incorporation.
4. Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed to cream the softened butter with both the light brown sugar and granulated white sugar. Beat for 2 to 3 minutes until the mixture turns light and fluffy. Alternatively, use a stand mixer fitted with a paddle attachment for this step.
5. Add Egg Yolks, Vanilla, and Ground Pistachios: Mix in the egg yolks, vanilla extract, and ground pistachios on medium speed. Continue mixing for 1 to 2 minutes until the batter is pale and fluffy. Be sure to scrape down the sides of the bowl as needed to ensure even mixing.
6. Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture on low speed, mixing just until combined. Avoid overmixing to keep the cookies tender.
7. Fold in Chocolate and Pistachios: Carefully fold the chopped dark chocolate and roughly chopped pistachios into the dough using a rubber spatula, ensuring they are evenly distributed.
8. Scoop and Bake: Using a large cookie scoop (approximately 2 tablespoons), portion the dough into balls and place them on the prepared baking sheets spaced about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes. Baking for 10 minutes yields super soft, chewy cookies, while 12 minutes will give a crispier texture.
9. Shape and Cool: Once baked, let the cookies cool on the baking sheet for 5 minutes. While still warm, gently use a large circular cookie cutter around each cookie to give it a perfect shape. Transfer the cookies to a wire rack to cool completely. While they cool, sprinkle extra chopped chocolate, pistachios, and flaky sea salt on top of each cookie for added flavor and garnish.

Notes

• For best results, use room temperature egg yolks to ensure smooth incorporation into the dough.
• Grinding the pistachios finely gives the dough a rich, nutty texture and flavor; do not skip this step.
• The cookies can be baked slightly less for a soft, chewy result or a little longer for a crispier cookie, depending on your preference.
• Ensure to space the cookie dough balls adequately on the baking sheet to allow for spreading without merging.
• Use flaky sea salt sparingly on the top to enhance the chocolate and pistachio flavors with a subtle savory contrast.
• If you don’t have a food processor, very finely chopping the pistachios by hand is a suitable alternative though texture will differ slightly.

Keywords: pistachio cookies, chocolate chunk cookies, nut cookies, homemade cookies, baking cookies