Pistachio Chocolate Chip Cookies

A while ago I shared a pistachio chocolate chip cookie recipe in my newsletter. It used a regular brown sugar chocolate chip cookie base with white chocolate and chopped nuts. They are what I’d call, pistachio medium, whereas for this pistachio ccc, I wanted to make something for those who want a cookie that’s heavy, positively pistachio, if you will. This is for you guys! 

Note: you can use any chocolate you want. And you don’t have to do the pistachio cream topping, but it does add an oomph of flavor. 

Recipe Origins 

The recipe for these pistachio chocolate chip cookies is lifted from these pecan chocolate chip cookies that I had shared to substack a couple of years ago. We’re swapping pistachios for the pecans and adding a little topping here too (pistachio cream!). Pistachios are less buttery than pecans so you’ll find these to be a sturdier cookie, one that’s not going to spread as much. They bake and have a little hump in the center which stays thick and chunky, it’s my favorite part of the cookie. 

A note: if you use chopped chocolate they likely will spread more as the chunks of chocolate push the dough out on the pan as it melts. 

Recipe Ingredients 

Pistachios: I use and recommend shelled raw pistachios (I buy bigger bags from Costco sometimes or the smaller bags from trader joes). If they are shelled you’re saving yourself the time and effort of opening the nuts one by one, and you do need a lot here but they are pricier. 

You can also use roasted shelled pistachios, but if they are salted you’ll want to cut back on the salt added to the dough if you don’t like things too salty. You’ll also toast them in the oven for about half the time as they are pre-toasted. 

Butter: unsalted butter. European or american style is fine though the former will likely lead to a greater spread than what you see pictured on this page. 

Sugar: fine granulated sugar. Please note changing the sugar amount will change the structure and texture of the cookie. 

Brown Sugar: dark or light. Don’t use organic as it does not have the same moisture level. 

Baking soda: check that it’s fresh! 

Egg: one whole large egg. It’s ok if it’s cold. 

Vanilla: pure vanilla extract not imitation. Vanilla paste works too. 

Salt: fine sea salt. If using table salt, halve the amount added. 

Flour: all purpose flour of a medium to high protein content. If using a lower protein ap flour you’ll likely see a greater spread in the cookies. 

Chocolate Chips: dark or milk chocolate chips – depending on your preference. I use guittard’s super chips for large chunks. 

How to Make Pistachio Chocolate Chip Cookies 

To make the dough 

Toast the pistachios in an oven preheat to 350 F. This ‘wakes up’ the flavor of the nut and takes away any gummy texture. 

Grind the flour and pistachios: once the nuts are cool grind until you have a fine pistachio ‘flour’: 

Melt the butter then stir in the vanilla and salt: 

Whisk in the sugars, until very well mixed: 

Add the egg and whisk until glossy: 

Pour in the ‘pistachio flour’ and start mixing: 

Stop halfway and add the chocolate chips/chunks: 

Stir until smooth. 

Cover and set in the fridge to chill overnight. 

To bake the cookies 

Preheat the oven to 350 F and line your cookie sheets with parchment paper (NOT foil). 

Portion the cookie dough into mounds that are about 2 tablespoons of dough per cookie. 

Arrange the cookies so they have room to spread on the pan. 

Bake until golden on the edges. 

If you like, once the cookies are cool you can drizzle some pistachio cream on top. 

FAQ 

Why did my cookies spread so much? 

Things that cause a cookie to spread: a low protein content flour, a european butter (it has more butterfat and less water), using a chocolate bar rather than chips (chips hold shape when baked), or an insufficient chilling time. 

Also note: if baking directly on the pan or using foil, you will likely get different results than when using parchment as instructed. 

Why did my cookies not spread? 

Cookies that don’t spread is usually due to one of the following: over measuring the flour (it’s best to use a scale) or in this case, the nuts too; reducing the sugar listed below, or not sealing the cookie dough as it chills in the fridge (moisture will escape). 

Can I make these with a different nut? 

These were first made with pecans and worked out amazingly. I think walnuts would work well too. As for other nuts like peanuts or almonds – I am not sure as their texture/oil content is quite different. 

Can I bake the pistachio cream into the cookie? 

You would need to stuff the cookies with the cream so that no cream is exposed. If the cream is just added to the top, it tends to overcook, turn brown and get a sandy texture. 

Recipe for Pistachio Chocolate Chip Cookies 

Pistachio Chocolate Chip Cookies

Thick and chunky chocolate chip cookies absolutely packed with pistachios. The nuts are ground into bits and spread evenly though the dough so every bite is a chocolate pistachio lover's delight.

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Chill Time: 6 hours hrs

Yields: 16 cookies

5 from 1 vote

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Ingredients

• 240g or 2 cups unshelled raw pistachios roasted works too, see notes
• 130g or 1 cup all purpose flour
• 113g or ½ cup butter unsalted
• ½ tsp fine sea salt
• 1 tsp pure vanilla extract
• 50g or ¼ cup fine granulated sugar
• 150g or ¾ cup brown sugar light or dark
• 1 large egg
• ½ tsp baking soda
• 190g or 1 cup chocolate chips milk or dark or semi-sweet
• Pistachio cream for topping (optional)

Method

• Note: this dough needs to chill overnight, plan ahead.
• Preheat the oven to 350 F. Spread the raw unshelled pistachios in one layer on a baking sheet. Toast them for 10 minutes, until fragrant - halfway through be sure to shake the pan so the nuts toast evenly.
• Note: if using roasted pistachios reduce the toasting time to 5 minutes.
• Let the pistachios cool completely then set them in a food processor with the flour. Grind until you have a fine mixture.
• In a heat-safe bowl, melt the butter. Add the salt and vanilla and whisk to combine.
• Add the sugars (brown and granulated) to the bowl and whisk until the mixture is smooth. Crack in the egg and whisk until smooth and glossy.
• Add in the baking soda and the pistachio/flour mixture and stir with a rubber spatula until half mixed. Add in the chocolate chips and stir until you have an evenly mixed dough. Cover the bowl with plastic wrap and set in the fridge overnight or for up to 48 hours.
• When ready to bake, preheat the oven to 350 F. Line two cookie sheets with parchment paper (a little butter or oil will help the parchment adhere to the pan).
• Use a 2 tablespoon cookie scoop to portion the dough onto the prepared pans, leaving at least a 1 inch diameter between the cookies. Bake the cookies for about 11-12 minutes, until they have taken on a golden color at the edges and the centers are not wet. Let cool on the pan.
• To top with the pistachio cream: warm the cream until it is pourable then drizzle it over the cooled cookies.
• Store cookies in an airtight container, they’ll keep for about 3 days.

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