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Pistachio Chocolate Cookies Recipe

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3.8 from 2 reviews

These delectable Pistachio Cookies combine the rich, nutty flavor of finely ground pistachios with chunks of dark chocolate for a perfect balance of sweetness and crunch. Soft and chewy with a slightly crisp edge, they are ideal for any occasion and easy to prepare with simple ingredients.

Ingredients

Nut Base

  • 1/2 cup (70 g) pistachios
  • 1/2 cup (70 g) pistachios, roughly chopped
  • Flaky sea salt, for sprinkling
  • Extra chopped chocolate, for topping
  • Extra chopped pistachios, for topping

Dry Ingredients

  • 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup (168 g) salted butter, softened
  • 3/4 cup (165 g) light brown sugar
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 1 tbsp vanilla extract

Chocolate

  • 6 oz (170 g) dark chocolate bars (60% cacao), chopped

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper and set aside to ensure easy removal and clean-up.
  2. Grind Pistachios: Place the 1/2 cup of pistachios into a food processor. Pulse until the pistachios are very finely ground and almost reach a nut butter consistency. Set this aside for mixing later.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents throughout the dough.
  4. Cream Butter and Sugars: Using an electric hand mixer or stand mixer with paddle attachment, cream the softened salted butter with light brown sugar and granulated white sugar on high speed for 2-3 minutes until the mixture becomes light and fluffy. This aerates the dough, contributing to cookie texture.
  5. Incorporate Egg Yolks, Vanilla, and Ground Pistachios: Add the egg yolks, vanilla extract, and finely ground pistachios to the creamed butter and sugar. Mix on medium speed for 1-2 minutes until the batter is pale and fluffy. Scrape down the bowl sides as needed to ensure even mixing.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until incorporated to avoid overworking the dough, which can make cookies tough.
  7. Fold in Chocolate and Pistachios: Using a rubber spatula, fold the chopped dark chocolate and roughly chopped pistachios into the dough ensuring even distribution.
  8. Scoop and Arrange Cookies: Using a large cookie scoop with a 2-tablespoon capacity, portion the dough into balls. Place them on the prepared baking sheets about 2 inches apart to allow for spreading during baking.
  9. Bake: Bake in the preheated oven for 10 to 12 minutes. Baking for 10 minutes yields super chewy, soft cookies whereas 12 minutes produces crispier edges. Choose timing based on preference.
  10. Cool and Shape: After baking, let the cookies cool on the baking sheets for 5 minutes to set. Then transfer them to a wire rack to cool completely. Immediately after removing from the oven, use a large circular cookie cutter to gently shape the cookies into perfect circles. While cooling, sprinkle additional chopped chocolate, pistachios, and flaky sea salt on top for extra texture and flavor.

Notes

  • Room temperature egg yolks help achieve better incorporation and a smoother dough.
  • Adjust baking time to get desired cookie texture; less time for chewy, more for crisp.
  • Using parchment paper prevents sticking and helps cookies bake evenly.
  • Ground pistachios add nutty flavor while chopped pistachios provide a delightful crunch.
  • Flaky sea salt sprinkled on top enhances the sweetness and complements the chocolate.

Find it online: https://lauracooks.com/pistachio-chocolate-cookies-recipe/