The Ultimate Pistachio Chocolate Chip Cookies

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Prep time: 25 mins | Cooking time: 13 mins | Total time: 38 mins

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As a culinary enthusiast, I’ve always been fascinated by the unique combination of flavors. This Pistachio Chocolate Chip Cookies recipe is no exception. It’s a delightful blend of nutty pistachios and rich chocolate, all wrapped up in a cookie that’s both crisp and chewy. I’ve made this recipe as simple as possible, breaking down each step to ensure you can easily follow along. Give it a try, and I’m confident you’ll be convinced of its deliciousness.

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Ingredients

115g unsalted butter
80g pistachios
60g white granulated sugar
60g dark brown sugar
1 tsp vanilla bean paste/extract
1/4 tsp almond extract
4 tbsp milk (60g)
130g plain flour, also known as all-purpose flour
20g cornflour (this is cornflour for UK readers and corn starch for US readers)
1/2 tsp baking powder (2g)
1/4 tsp baking soda (1.5g)
1 tsp salt
100g pistachios, roughly chopped
150g dark chocolate, roughly chopped (or any bar of choice, I like to use 70-74% dark chocolate)

Instructions

Start by melting the butter in a saucepan over a low heat. Once melted, increase the heat to medium-high and stir with a spatula to prevent the milk solids from sticking and burning.
The butter will sizzle and froth as the water evaporates, and the milk solids will gradually start to separate. These will initially look like cream-colored specs.
Keep cooking the butter and stirring throughout until those milk solids turn a deep brown color. At this point, take the pan off the heat.
Pour the brown butter into a large mixing bowl, making sure to get all of those toasted milk solids, that’s where the nuttiness lies! Set aside to cool for around 10 minutes.
Start by placing the pistachios and white sugar into a blender jug and blend into a fine powder. Don’t overdo it here as we don’t want this to turn into pistachio butter.
In a separate bowl, mix together the flour, cornflour, and salt. Sift the baking powder and baking soda in, they’re the only ingredients that require sifting here.
Next, add the pistachio sugar, brown sugar, vanilla, and almond extract to the brown butter.
Mix everything together well with a spatula. You may need to use the back of the spatula or a spoon to press out any lumps of pistachio powder. Don’t use a whisk as we’re not trying to incorporate any air into the dough.
Pour in the milk and continue to mix with the spatula until the mixture starts to thicken up slightly – this will literally take minutes.
Next, add in the dry ingredients to the thickened butter and sugar mixture and continue to mix until almost fully combined.
Add in all of the chopped pistachios and chocolate, and continue to mix until they’re both well distributed and no dry flour remains.
Scoop out equal portions of the pistachio chocolate chip cookie dough using an ice cream scooper. Place them in a container or tray lined with baking paper. Transfer the cookie dough into the fridge to chill for at least 4 hours however for BEST RESULTS I would recommend a minimum of 24 hours. The cookies will actually continue to improve in flavor during the chilling process up to around day 3-4.
After chilling, bake the cookies in a 170’C (fan)/190’C (conventional) – 340’F (fan)/375’F (conventional) preheated oven for 12-13 minutes or until lightly golden around the edges. The cookies will still be soft right out of the oven, allow them to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

How to Serve Serve these cookies as a delightful dessert or a snack with a cup of coffee or tea. They’re perfect for sharing with friends and family or enjoying all by yourself!

Servings Servings: 14 cookies

Nutritional Information Per Serving: