Looking for a sweet and nutty treat that will satisfy your cravings? Look no further than Pistachio Chocolate Chip Cookies with dark chocolate chips! These delectable cookies are the perfect combination of rich chocolate chips and crunchy pistachios, creating a chocolate and nutty taste sensation that will leave you wanting more.
These cookies are a great addition to Christmas and holiday cookie trays. They're also a great cookie to make any time of year especially when you want to enjoy pistachios in baking recipes.
This was inspired by my Pistachios Cookies on this site, a delicious cookie recipe that uses pistachio pudding in the mix!
This Pistachio Bundt Cake is made with real pistachios and is a stunning dessert.
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Ingredients
The ingredients for this chocolate chip pistachio cookies recipe resemble that of a classic chocolate chip cookie recipe with the addition of lemon juice, dark chocolate chips, and roasted and chopped pistachios.
- unsalted butter - you can use salted butter if you want but if you do, omit the salt in the recipe.
- granulated sugar - granulated sugar gives cookies a crisp texture
- brown sugar, packed - brown sugar gives cookies chewy texture
- eggs - Eggs act as a binding agent add moisture to the cookie dough and create a tender texture.
- vanilla extract - Vanilla extract adds flavor to the cookie dough, enhancing the overall taste of the cookies with a subtle vanilla flavor.
- lemon juice - Lemon juice adds a tangy and acidic flavor to the cookie dough and there's a famous cookie out there that uses it in their dough! Check out DoubleTree Copycat Chocolate Chip Cookies for their delicious recipe.
- all-purpose flour - All-purpose flour provides structure and stability to the cookie dough.
- baking soda - Baking soda is a leavening agent that helps cookies rise and spread by reacting with acidic ingredients in the recipe.
- baking powder - Baking powder is a leavening agent that helps cookies rise and become fluffy.
- salt
- dark chocolate chips
- chopped roasted pistachios
See recipe card for quantities.
Instructions
Preheat the oven and prepare the cookie sheets. Preheat oven to 375º F.
Line two cookie sheets with parchment paper and set aside.
Combine the dry ingredients. In a mixing bowl mix the spooned and leveled all-purpose flour, baking soda, salt, and baking powder together.
Mix the wet ingredients together. In a large bowl, cream together unsalted butter and both the granulated sugar and brown sugar until combined.
Mix in the eggs and vanilla. Beat in eggs one at a time and add the vanilla extract until the mixture is fluffy.
Mix the dry ingredients into the wet. Mix in the dry ingredients until combined.
Stir in the chocolate chips and pistachios. Add 2 cups of dark chocolate chips and ½ cup of chopped pistachios and mix well to distribute evenly.
Chill. Chill in the refrigerator for 30 minutes.
Scoop the cookie dough. Scoop the dough by 1.5 tablespoons at a time into balls or use a #40 cookie scoop to make it easier, and place them two inches apart on the cookie sheet.
Bake. Bake in the preheated oven for approximately 9-11 minutes. Remove the cookies from the oven when the edges are lightly browned.
Cool. Allow them to cool for 10 minutes before transferring them to a cooling rack.
Hint: A cookie scoop takes the guesswork out of portioning out the cookie dough.
Substitutions
Don't have lemon juice? No worries! Need the recipe to be gluten-free- Easy!
- vanilla extract - substitute the lemon juice for an additional ½ teaspoon of vanilla extract if you don't want to use lemon juice or don't have any on hand.
- make it gluten-free - swap out the all-purpose flour for Bob's Mill 1 to 1 Gluten Free Flour and use gluten free chocolate chips.
Variations
These Pistachio Chocolate Chip Cookies can be customized easily to your liking. Swapping out different flavor chips or even different flavor pistachios is easy!
- Chocolate chips - instead of using dark chocolate chips, try white chocolate chips or milk chocolate chips instead.
- Pistachios- roasted pistachios are great in this recipe but honey-roasted pistachios would be great too!
See this chocolate chip recipe for a classic recipe on my website.
Equipment
Cookie baking is always fun and using the right equipment makes it easy and rewarding.
A hand mixer is a great kitchen tool to have because mixes doughs and batter more efficently than doing it by hand. It also takes less time to complete the prep work for the recipe.
A cookie scoop gets uniform sized cookies and takes the guess work out of portioning tablespoons of dough and they come in different sizes for different cookie baking needs!
A food processor chops the pistachios in just seconds versus using a knife. Using a food processor is also more consistant that the latter.
Mixing bowls with grips are my favorite type of mixing bowls to use when using hand mixers. It prevents the bowl from moving around and it's easy to control.
Storage
These cookies are good for up to 5 days when stored at room temperature.
Raw cookie dough can be stored in an airtight container in the freezer for up to 3 months.
Baking cookies last up to 3 months in the freezer when properly stored.
Top tip
When freezing the cookie dough or baked cookies for this pistachio chocolate chip cookies recipe, store the dough or cookies in a freezer-safe bag. For more protection from the freezer, place the freezer-safe bag inside an airtight freezer container.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Pistachio Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup butter softened
- ¾ cup granulated sugar
- 1 ¼ cup brown sugar packed
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon lemon juice
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups dark chocolate chips
- ½ cup chopped roasted pistachios
Instructions
- Preheat oven to 375º F and line two cookie sheets with parchment paper and set aside.
- In a bowl mix the spooned and leveled all-purpose flour, baking soda, salt, and baking powder together.
- In a large bowl, cream together unsalted butter and both the granulated sugar and brown sugar until combined.
- Beat in eggs one at a time and add the vanilla extract until the mixture is fluffy.
- Mix in the dry ingredients until combined.
- Add 2 cups of dark chocolate chips and ½ cup of chopped pistachios and mix well to distribute evenly.
- Chill in the refrigerator for 30 minutes.
- Scoop the dough by 1.5 tablespoons at a time into balls or use a #40 cookie scoop to make it easier, and place them two inches apart on the cookie sheet.
- Bake in the preheated oven for approximately 9-11 minutes. Bake one cookie sheet at a time.
- Remove the cookies from the oven when the edges are lightly browned.
- Allow them to cool for 10 minutes before transferring them to a cooling rack.
Notes
Nutrition
Food safety
- Don't consume raw dough. Eating raw cookie dough can be dangerous due to the risk of foodborne illness from consuming uncooked eggs and raw flour.
- Although this recipe uses room temperature ingredients, they should be room temperature by setting them out for about 30 minutes. Baking with ingredients that are not properly stored can cause illness.
See more guidelines at USDA.gov.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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