Pistachio Chocolate Chip Cookies

These pistachio chocolate chip cookies are so delicious with toasted pistachios and mini chocolate chips that are nicely spread throughout the cookies.  They are soft, moist and chewy in the middle and crispy at the edges. They are so easy to make as well.

Today I share my pistachio chocolate chip cookies with a rich nutty aroma, chewy center and crispy edges.  If you love salt and sweet treats together, these cookies are for you.

About recipe testing

Before going through the recipe, I want to mention my recipe testing and you’ll see why.  

I tried these cookies in three ways; 

• by turning pistachios almost into pistachio flour with a food processor,
• by cutting pistachios into small chunks with different sizes by a sharp knife,
• by turning pistachios into a pistachio paste in a food processor.  While turning into a paste, pistachios release their oil which ends up with a strong nutty aroma.

Then I asked many to taste 3 versions and the winners were the one with pistachio paste and the one that I cut the pistachios into small chunks with different sizes.  

I went back and forth between those 2 as well but as I could feel the aroma more with the paste, I decided to share that version.  But I also decided to share the one with pistachio chunks as it is worth sharing as an option if you don’t prefer using a machine. 

The common thing among all is, I sprinkle pistachio pieces on top of them before baking.  I find this step crucial.  We need those pistachio chunks on top to enhance the flavor. 

I mention my recipe testing here because both under step by step instructions and the recipe card, I’ll share both methods so you can easily follow me.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

• Pistachios-I use salted, toasted, shelled, skinned pistachios. If they have peels, I show you how to easily remove them below. They should be toasted for the strong aroma.
• All-purpose flour-It gives structure. 
• Sugar-I use a combination of brown and granulated sugar.  Brown sugar helps softness and chewiness.  Granulated sugar helps the cookies to spread as it should. If you don’t have brown sugar,  you can easily make your homemade brown sugar. 
• Baking soda-It reacts with brown sugar and slightly helps the cookies rise.
• Salt-It brings the flavors out.  I usually give salt as an optional ingredient but today we use it for sure. Even if we were using unsalted pistachios, we would use salt to bring the flavors out.
• Butter-I use unsalted melted butter that helps for moisture.
• Egg-It gives structure.
• Vanilla-I use pure vanilla extract. 
• Chocolate Chips-I use mini chocolate chips.

Step by step instructions

If the pistachios are not skinned, I have an easy way to remove them.  I place them in a food storage bag and rub them gently with my fingers so they don’t tear the bag. 

In a short time they become ready to use. As long as most of them are removed, this is enough for us. You can take the skinned pistachios from the bag and see how much pieces are left there.

Now we continue with the other steps.

First I I melt the butter halfway in a small pan and remove from the heat and stir with a spoon.  This way it cools fast and doesn’t cook the egg once they meet in the next stages.  I place the butter in a large bowl and set aside.  

Then I place the flour, baking soda and salt in a  medium bowl and stir with a whisk. I set aside the bowl.

Next I place the pistachios in a food processor and process for a minute until they release their oil and turn into a paste.  The pistachios I had were yellow-green so they turned into a light brown paste.

(If you are not making the paste version, simply skip this step and chop the pistachios into different sizes-small chunks; as you’ll continue to chop there will also be pieces like almost pistachio flour which is normal.)

I put the cooled melted butter along with brown sugar and granulated sugar into a large bowl and stir with a whisk until combined. Then I add the pistachio paste and stir with a whisk for a few seconds until combined.

(If you are making the chopped pistachio version, simply mix the butter with both sugars; you’ll add the pistachio chunks in the last step with chocolate chips.)

I add the egg and stir with a whisk and next mix in the vanilla extract.

Then  I add the flour in 2 batches over the wet ingredients.  First I start to stir with a whisk and then continue with a spatula.

Finally I add the chocolate chips and fold with a spatula.

(For the pistachio chunk version; first fold the pistachio chunks and then fold the chocolate chips.)

I roll the dough into almost 38 gram(almost 2 tablespoons) balls and place them 2.5 inches (6.5 cm) apart from each other on the baking sheet.  

While the dough balls are resting, I cut the pistachios into small  pieces.

I top the dough balls with chopped pistachios. 

Then I bake for almost 10-11 minutes or until the edges are golden brown and top is almost set. When you remove the cookies from the oven they will be hard to handle. They will set after they cool on a baking sheet for 12-15 minutes before transferring them on a wire rack to completely cool.

Once baked, I check and if needed I use the back of a spoon to give the cookies a round shape from the sides.

I also add extra chocolate chips to decorate while the cookies are still hot and pistachio pieces as needed.

I love enjoying them after 15 minutes as they are so delicious when they are still warm but

Other Cookies with Chocolate Chips You May Enjoy!

• Soft and Chewy Chocolate Chip Cookies
• Coconut Oatmeal Chocolate Chip Cookies
• Walnut Chocolate Chip Oatmeal Cookies
• Banana Chocolate Chip Cookies

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!