Description
Delicious Pistachio Cookies featuring a rich blend of ground pistachios and semi-sweet chocolate chips, resulting in a chewy, nutty treat with a perfect balance of sweetness and crunch. These cookies are baked to golden perfection after chilling the dough to enhance flavors and texture.
Ingredients
Wet Ingredients
- 150 g Unsalted butter (at room temperature)
- 100 g Granulated sugar
- 50 g Brown sugar
- 1 Egg (at room temperature)
- 1 teaspoon Vanilla extract
Dry Ingredients
- 125 g All purpose flour
- 60 g Pistachios (green pistachios, non salted, without the shell, to be processed with the flour)
- 1 teaspoon Salt
- 1 teaspoon Baking soda
Add-ins
- 115 g Semi-sweet chocolate chips
- 85 g Pistachios (chopped green pistachios, non-salted, without the shell, to be folded in with the chocolate chips)
Instructions
- Whip Butter and Sugars: Using an electric hand mixer, whip the room temperature unsalted butter along with the granulated sugar and brown sugar for several minutes until the mixture becomes light, fluffy, and pale in color.
- Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the butter-sugar mixture, and whip until fully combined, creating a smooth, creamy base.
- Prepare Pistachio-Flour Mix: In a food processor, process the 60 g of pistachios together with the all-purpose flour until finely ground. Then whisk this pistachio-flour mixture with the salt and baking soda until evenly combined.
- Combine Wet and Dry Ingredients: Fold the pistachio-flour mixture gently into the wet ingredients using a spatula, mixing until just combined to avoid overworking the dough.
- Add Chocolate Chips and Chopped Pistachios: Fold in the 115 g semi-sweet chocolate chips and 85 g chopped pistachios, reserving a small handful of each to sprinkle on top before baking.
- Prepare Baking Sheets: Line two baking pans with parchment paper to prevent sticking and ease cleanup.
- Shape Dough Balls: Using an ice cream scooper, portion the dough into 10-12 equal-sized balls and arrange them spaced apart on the parchment-lined sheets. Chill the dough balls in the refrigerator for one hour to firm up and enhance flavor.
- Preheat Oven: Preheat your oven to 175°C (350°F) without fan to ensure even baking.
- Bake Cookies Partially: Bake the chilled dough balls for 12 minutes initially. Then remove the trays briefly to add the reserved handful of chocolate chips and chopped pistachios on top of each cookie.
- Finish Baking: Return the trays to the oven and bake for an additional 4-6 minutes until the edges turn golden brown and the centers are set but still slightly soft. Avoid overbaking to maintain a chewy center.
- Cool Cookies: Let the cookies rest for a few minutes on the baking sheets before carefully transferring them to a cooling rack to cool completely. The cookies will firm up as they cool.
- Storage: Store the fully cooled cookies at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
Notes
- Chilling the dough before baking is essential to control spreading and deepen the flavor.
- Using room temperature butter and egg is important for proper mixing and achieving a fluffy texture.
- Do not overbake the cookies as they will firm up while cooling, maintaining a soft, chewy center.
- Non-salted pistachios are used to control the salt content and balance flavors.
- If preferred, store cookies in an airtight container to preserve texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
