These Pistachio and Chocolate Cookies are soft, chewy, and loaded with flavor in every bite. Whether you're baking for the holidays, a cozy weekend treat, or just craving something sweet and nutty, this easy cookie recipe is made with simple ingredients that you likely already have in your home.
Table of Contents
Ingredients and substitutions for Pistachio and Chocolate Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness and give our edges that crispy texture. These make a great combination, though you could completely replace with brown sugar.
- Eggs: The room temperature egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
- Chocolate: 56% dark chocolate block was used here because it is less sweet and higher quality than baking chocolate and controls the level of sweetness in the cookies better.
- Pistachios: Plain shelled pistachios were used here though roasted ones would also work well.
See recipe card for quantities.
How to make Pistachio and Chocolate Cookies:
Step 1: Whip it: Beat the butter and sugars until pale and fluffy.
Step 2: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Step 3: Flour it up: Add the dry ingredients to a bowl and stir and toss into the batter and beat on low until just combined.
Step 4: Chunks: Stir in ? of the pistachios and chocolate chunks until just combined.
Step 5: Roll and press: Roll the cookie dough into balls and press remaining pistachios and chocolate chunks into the top of the dough. Refrigerate for 1 hour.
Step 6: Bake: Place evenly on your baking tray and bake before cooling fully.
Step 7: Serve: Grab one and enjoy!
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Pistachio and Chocolate Cookies
Ingredients
- 130 grams / 4.58 ounces butter room temperature
- 135 grams / ⅔ cup brown sugar
- 60 grams / ⅓ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon vanilla extract
- 240 grams / 1 ½ cups plain flour
- 4 grams / 1 teaspoon baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 90 grams / 3.1 ounces chocolate roughly cut
- 95 grams / ⅔ cup + 2 teaspoons pistachios shelled and roughly chopped
Instructions
- Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the eggs and vanilla extract continue to beat until well combined, beating for a further minute.
- In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
- Toss into butter mixture and combine on low until no dry portions remain in your bowl.
- Add ⅔'s of the pistachios and chocolate chunks to the cookie dough and stir until fully incorporated.
- Scoop up portions of dough, pressing a few chocolate chunks into the top.
- Cover and place into your fridge for 1 hour.
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Place onto a lined baking tray, ensuring there is 1 ½ inches between each cookie.
- Bake for 14 minutes or until golden at the edges.
- Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
- Serve with a glass of milk.
- Dig in and enjoy!
Notes
- Chocolate: 56% dark chocolate block was used here because it is less sweet and higher quality than baking chocolate and controls the level of sweetness in the cookies better.
- Pistachios: Plain shelled pistachios were used here though roasted ones would also work well.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
Nutrition
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