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Pistachio Chocolate Cookies

Heavenly Pistachio Chocolate Cookies for Cozy Days

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Indulge in Pistachio Chocolate Cookies, a delightful treat that combines nutty goodness with rich chocolate flavor for cozy days.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 2 hours
Total Time 2 hours 31 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup Green Peeled Pistachio Kernels Raw shelled pistachios or pistachio flour work as substitutes.
  • 2 cups All-Purpose Flour Ensure to spoon and level for accuracy.
  • 1 teaspoon Cornstarch No specific substitutes recommended.
  • 1 teaspoon Baking Soda Can be swapped with baking powder for thicker cookies.
  • ½ teaspoon Salt Standard table salt works well.
  • ½ cup Unsalted Butter Ensure it's at room temperature.
  • ½ cup Granulated Sugar Mix with light brown sugar for ideal texture.
  • ½ cup Light Brown Sugar Can be replaced with granulated sugar if needed.
  • 1 large Egg Substitute with a vegan option like flaxseed.
  • 1 teaspoon Vanilla Extract Don't skip this ingredient!
Mix-ins
  • 1 cup Roasted, Salted Pistachios Chop them for better distribution.
  • 1 cup Semi-Sweet Chocolate Chunks or Chips Adjust quantity based on sweetness preference.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Spatula
  • Baking Sheets
  • Parchment Paper
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. Whisk together flour, ground pistachios, cornstarch, baking soda, and salt until combined.
  2. In a large bowl, beat together the butter, granulated sugar, and light brown sugar until light and fluffy.
  3. Add egg and vanilla extract to the mixture, then mix until fully combined.
  4. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  5. Fold in the chopped pistachios and chocolate chunks until evenly distributed.
  6. Cover the dough with plastic wrap and refrigerate for 1-2 hours.
  7. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Scoop out about 16 balls of dough and place them on the baking sheets, spaced out.
  9. Bake one sheet at a time for 10-11 minutes until edges are lightly golden.
  10. Cool the cookies on the baking sheets for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 70mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Use room temperature butter for best results, avoid overmixing the dough, and be sure to chill the dough before baking.

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