Salted Pistachio Chocolate Chip Cookies
These sweet and salty, soft and chewy Pistachio Chocolate Chip Cookies are a perfect option when a cookie craving hits. Lightly toasted salted honey pistachios paired with dark chocolate chips in these loaded cookies that are perfect for a simple treat or the cookie exchange. These will be a fan favorite every time!
Servings: 36 cookies (approx.)
Ingredients
- 2 ¾ cups all-purpose flour (340 g)
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup unsalted butter (226 g) 2 sticks, melted and cooled slightly
- 1 c light brown sugar (215 g)
- ¾ c sugar (150 g)
- 2 large eggs room temperature
- 1½ tsp vanilla extract
- 2 cups dark chocolate chips
Instructions
- Note: This cookie dough needs to be chilled.
- In a skillet, melt butter over medium heat. Add the pistachios and drizzle the honey and sea salt over, toast the pistachios for about 4-5 minutes, stirring frequently until they are lightly toasted and begin to become fragrant. Transfer to a cookie sheet or parchment in an even layer to cool. Once cooled, you can pulse them a few times in a food processor to chop, place in a bag and beat with a heavy spoon (I do this to release all the anger and rage, ha)
- While pistachios cool, whisk together the flour, sea salt, baking soda and corn starch. Set aside. Using an electric mixer, beat together the melted butter and sugars until smooth. Add in the eggs and vanilla and beat until fully incorporated. (You can use a whisk for this part but I prefer the mixer.)
- Slowly beat in the flour mixture. Don't over mix. Just mix until the flour is incorporated. You can use a hand mixer or spoon for this part. Then fold in the chocolate chips and cooled chopped pistachios.
- Chill the cookie dough for at least 30 minutes (can be chilled up to about 2 days). For ease in forming the cookies if chilling longer than an hour, chill the dough for about 30 minutes and then use a 1½ tablespoon cookie scoop and roll into balls. Arrange on a parchment lined dish or container and chill for the remaining time.
- Once chilled, preheat the oven to 350°F. Allow the cookie dough to sit out for about 5-10 minutes to slightly soften before arranging 2 inches apart on a parchment lined cookie sheet. Bake for about 9-12 minutes or until the edges become golden. The top may look undercooked, but they will still set. Better to under cook than over cook.
- Allow the cookies to cool for 3-4 minutes before transferring to a cooling rack to fully cool. Store for about 4-5 days in an air tight container at room temperature.
Notes
For best results, weigh your ingredients. If you don't have a kitchen scale, make sure to at least stir the flour to aerate before measuring. Then spoon the flour into your measuring cup and level with a knife. Don't scoop your measuring cup straight into the flour as this can cause you to measure much more flour than needed and your cookies will not spread and be dry. I weighed my 2 sticks of butter the other day and they came in at 222 grams--so just using 2 sticks is not always the best option!
Chilling is a MUST for these chocolate chip pistachio cookies. The wait will pay off in the end as the melted butter is a big reason for the chewy texture. If you don't chill the dough, they will definitely spread.
It is better to under bake these cookies. If you are worried about the cookies being too soft on top, you should be okay pulling them out once the edges become golden. The cookies still bake slightly even when pulled from the oven.
We like to press in some extra chocolate chips on top as well as a couple pistachio pieces for extra pretty cookies. We also like to shimmy each cookie inside of a round biscuit cutter or cookie cutter to make nicely circular cookies.
Nutrition
Calories: 209kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 81mg | Potassium: 139mg | Fiber: 1g | Sugar: 14g | Vitamin A: 190IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg