Pistachio Chocolate Chip Cookies
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Pistachio Chocolate Chip Cookies
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These pistachio chocolate chips cookies are a nutty twist on regular chocolate chip cookie and an indulgent treat to share or enjoy for yourself!
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Ingredients
- 2 ½ cups all-purpose flour 301 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup unsalted butter melted and slightly cooled 150 grams
- ¾ cup light or dark brown sugar 150 grams
- ¾ cup granulated sugar 150 grams
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup pistachios chopped 50 grams
- ½ cup chocolate chips 85 grams 50 grams
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Instructions
- Melt butter in the microwave, and cool.
- In a bowl mix together all the dry ingredients: all-purpose flour, baking soda, salt.
- Once the butter has cooled, add the white sugar, and brown sugar, and mix well at high speed for 2-3 minutes
- Add the eggs and vanilla to the mixture and mix for another 1-2 minutes. The batter should be pale-colored and fluffy at this point.
- Add in the dry ingredients and mix well until all the dry mixture is combined with the wet ingredients. Don’t overmix.
- Add in the chopped pistachio and chocolate chips, then fold into the rest of the batter.
- Divide the batter into equal balls of dough (I use an ice cream scooper to help). The dough should make about 14-18 cookies.
- Place mixture in the fridge for at least 2 hours (ideally overnight if you can wait that long).
- Pre-heat oven to 350ºF degrees.
- On a cookie sheet lined with parchment paper place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 14-18 minutes. The sides should start to brown on the sides but the center will look soft.
- Once removed from the oven, tap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes. The cookies will be too soft when they are fresh from the oven and will harden as they cool
- After 20 minutes move cookies to a cooling rack.
- Enjoy!
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