How to Make Pistachio Chocolate Chip Cookies

After I noticed a trend of pistachio desserts in my life as I’ve eaten pistachio croissants in NYC, pistachio babka in Paris, and pistachio gelato in London all in just a few months, I wondered, “Where are the pistachio chocolate chip cookies?!” I NEVER like nuts in my cookies, but I wanted to try a new texture to mix it up and just be wild, ya know? I found this recipe on Instagram that looked easy enough, and now, I think I make the best pistachio chocolate chip cookies I’ver had, which happen to be the only ones I’ve ever tried haha!

I doubled the recipe for a party, and the cookies were vibrant and green and tasted a little nutty without the pistachio flavor overpowering anything else. The nuts texturize this cookie that’s still soft and sea salty and chocolatey, and they were all gone by the end of the night! I also always add extra chocolate and different sizes whenever I bake.

INGREDIENTS 

Brown Butter

8 tbsp. unsalted butter

 

Pistachio Flour

½ cup shelled pistachios

 

Pistachio Chocolate Chip Cookies

½ cup light brown sugar

1/4 cup granulated sugar 

1 egg room temperature 

½ tsp. vanilla

1 cup all purpose flour (1 c.)

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

⅔ cup semi-sweet chocolate – I use Trader Joe’s 72% CacaoDark Chocolate Chips, which are larger in size, as well as a normal size semi sweet like Guittard. 

¾ cup shelled pistachios, chopped or crushed

DIRECTIONS

  • In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
  • Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. 
  • Make the pistachio flour, which is really just pistachios blended in the food processor. Blend until they’re very fine and resemble flour. It won’t get as fine as regular flour, but it will get very small, and it’s ok to have a few bigger chunks but you don’t want it to be a cream. 
  • Once the butter has cooled down, whisk in both sugars.
  • Whisk in the egg and vanilla until well combined.
  • Add in the flour, pistachio flour, baking powder, baking soda, and salt. I used a spoon to fold the mixture together just until a few flour streaks remained.
  • Add in the chocolate and crushed pistachios and fold the mixture together just until no flour streaks remain. Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.
  • Preheat the oven to 350°F. 
  • Scoop out a spoon’s worth of the cookie dough and roll it in a ball in your hand before placing it on the baking sheet. Evenly space out the cookie dough balls on a parchment lined cookie sheet and top them with extra chocolate so that when the cookies come out, you can see the chocolate chips on top which will be more exciting for the eater. 
  • Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
  • Once the cookies come out of the oven, I top with Maldon Sea Salt and extra crushed pistachios.