Chocolate Chip Pistachio Cookies

Chocolate Chip Pistachio Cookies are the perfect treat with a mild pistachio flavor and a delicious soft texture. This is the perfect cookie for any pistachio lover!

Course Dessert

Cuisine American, Italian

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 129kcal

Author Angela Allison

Equipment

baking sheet

Ingredients

1 cup shelled pistachios (146 grams)
½ cup granulated sugar
1 large egg
½ cup unsalted butter, softened
1 teaspoon vanilla
1 cup all-purpose flour (130 grams)
1 teaspoon baking powder
¾ cup chocolate chips

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
In a food processor fitted with the blade attachment, add the shelled pistachios. Process until a fine crumb forms. Remove a tablespoon of the pistachios for topping the cookies and set aside the rest.
In a large mixing bowl, use an electric mixer to beat together the sugar and egg until light and fluffy; about a minute. Add in the butter and vanilla and mix until well combined.
Pour in the chopped pistachios, flour, and baking powder, and mix until just combined. Add in the chocolate chips and use a rubber spatula to mix all of the ingredients together well.
Use a small cookie scoop or spoon to measure out even cookie dough balls onto prepared baking sheet. Sprinkle the tops of the cookies with leftover chopped pistachios. (You can press on additional chocolate chips too.)
Bake on center rack in preheated oven for about 10-12 minutes, or until the cookies just start to turn color and set. Let the cookies cool on the baking sheet for five minutes before moving to wire rack to cool completely.

Notes

Use the "roasted and lightly salted" variety of pistachios. If you can only find unsalted, add a ¼ teaspoon of kosher salt to the batter.
Be sure to mix together the egg and sugar for at least a minute so that you get fluffier cookies.
If you prefer a stronger nut taste in your cookie, add a ¼ teaspoon of almond extract to the batter.
Store cooled cookies in an airtight container in the refrigerator for up to a week or freeze for up to a month.

Nutrition