These pistachio chocolate chip cookies are chewy brown butter cookies filled with dark chocolate and pistachios. They come together in no time and without a mixer!
Brown butter, pistachios, and chocolate chunks make these chocolate chip pistachio cookies are next level chocolate chip cookies! Their slightly crispy edges and chewy middles are delicious and you won’t believe how easy they are to make.
For a yummy variation of these cookies, try my chocolate chip maple syurp cookies. They’re made with walnuts and maple syrup and are a favorite of many of readers just like these cinnamon chocolate chip pecan cookies and chocolate chip tahini cookies!
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Why This Recipe Works
- These chocolate chip and pistachio cookies are made without a mixer or any specialty tools just like my pear cookies!
- Nutty brown butter, melty chocolate and delicious pistachios will keep you coming back for more.
- These brown butter pistachio cookies have crispy edges, but are chewy inside. For another cookie with the most delicious texture, check out my shortbread chocolate chip cookie recipe!
- They only have to chill for need to let them chill for a quick 30 minutes. I like to preheat the oven and clean up while the dough chills. They’re quick and easy like my orange chocolate chip cookies.
Ingredients
Here are some useful notes on some of the ingredients for these chocolate chip cookies with pistachios.
- Chocolate: I use Lindt dark chocolate bars. They are delicious and melt into delicious pools of chocolate.
- Pistachios: Pistachios add pops of green color and delicious nutty flavor and crunch. Use roased and salted pistachios or raw pistachios. I recommend buying pre-shelled nuts to save time. If you have leftover pistachios, they’d be delicious in my lemon biscotti!
- Unsalted Butter: Brown butter adds a nutty flavor to these cookies. Your butter doesn’t need to be room temperature since we’ll be melting it.
- Brown sugar: I recommend light brown sugar. Make sure your brown sugar is fresh.
- One egg + one egg yolk: Use one large room temperature egg and one egg yolk. The extra egg yolk adds richness and makes these cookies chewy.
- Old fashioned oats: Old fashioned oats (also called rolled oats) add to the yummy chewy texture. If you love baking with oats, try my tahini oatmeal cookies and delicious chai bars.
Substitutions And Variations
- Instead of chopped chocolate, use chocolate chips. Keep in mind that chocolate chips are made to keep their shape, so they don’t melt like chopped chocolate.
- Use white, semi-sweet or milk chocolate or a combination of them. Combining different chocolates adds so much flavor just like in my biscoff chocolate chip cookies!
- Almonds, pecans and walnuts can be used in place of walnuts.
- If you prefer cookies without nuts, leave them out or add more chocolate chips in their place. Check out my chocolate chip cookies with sour cream for a classic soft chocolate chip cookie without nuts.
- Use equal parts all purpose flour in place of oats.
Instructions
Step 1: (Photo 1 above) Add the butter to a skillet over medium heat. When the butter starts to sputter, whisk constantly. Little bits will form at the bottom. When the bits become light brown, pour the butter into a bowl. While the butter cools, chop the chocolate and pistachios and combine the dry ingredients in a medium bowl.
Step 2: (Photo 2 above) Stir the sugars into the butter to combine. Add the egg, yolk and vanilla.
Step 3: (Photo 3 above) Stir in the dry ingredients til just combined. Stop stirring when only a few streaks of flour remain.
Step 4: (Photo 4 above) Stir in the chopped pistachios and chocolate. Chill 30 minutes.
Step 4: (Photo 4 above) Form cookie dough balls with two tablespoons of dough. Place two inches apart on baking sheets lined with parchment paper. Bake at 350 F for 9-11 minutes.
Step 4: (Photo 4 above) Bake til cookies have puffed up and edges are golden. Cool on the baking sheet then transfer to a wire rack to cool completely.
Expert Tips
Allow brown butter to cool. Cool butter to room temperature before using.
Press a couple extra chunks of chocolate on the cookie dough balls before baking. This will give your cookies puddles of chocolate on top!
Add a pinch of flaky sea salt rith after baking these chocolate pistachio cookies. Sea salt helps bring out the chocolatey flavor even more!
Place a slice of bread in the container with the cookies when you store them. Bread will absorb moisture and keep the cookies soft and fresh!
Recipe FAQs
Store these chocolate chip cookies with pistachios in an airtight container at room temperature for up to 5 days. The dough can be refrigerated for up to 2 days. Freeze the baked cookies in an airtight container for up to 30 days.
I have not tested this recipe with gluten free ingredients. If you want to try, I’d suggest a 1:1 gluten free flour.
Yes but only for a quick 30 minutes. I like to clean up, preheat the oven and line my baking sheets with parchment paper while the dough chills. The quick chill even more flavorful and keeps the cookies from spreading too much while baking.
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Pistachio Chocolate Chip Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup old fashioned oats also called rolled oats
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 13 tablespoons unsalted butter browned or melted, cooled
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2½ teaspoons vanilla extract
- ⅔ cup pistachios shelled, salted or unsalted, coarsely chopped
- 5 ounces dark chocolate chopped
Instructions
- Start by browning the butter. Melt the butter in a skillet over medium heat. Stir occasionally at first. Once begins to bubble and comes to a boil, stir it constantly. It will start to foam. Continue stirring as you watch for it to turn a light, amber color and develop a nutty smell which should happen in about five minutes. Pour the brown butter into a heat safe bowl, making sure the scrape the bottom of the pan for all the bits. Pour butter into a large heat proof mixing bowl. Allow to cool before using.
- Chop the chocolate and pistachios. Set aside.
- In a large bowl, whisk to combine the flour, cinnamon and salt. Set aside.
- Once the butter has cooled to room temperature, add the brown sugar and granulated sugar to the cooled brown butter. Stir to combine.
- Stir in the vanilla extract followed by the egg and egg yolk and maple syrup.
- Stir in the dry ingredients in two additions. Stir until just combined.
- Stir in the chopped chocolate chips and pistachios. Do not overmix.
- Cover the bowl with plastic wrap. Chill 30 minutes.
- When ready to bake, preheat oven to 350 F. Line baking sheets with parchment paper. Use a 2 tablespoon cookie scoop to drop cookies on baking sheet. Place them 2 inches apart.
- Bake 9-11 minutes until edges are golden and middles have puffed up. Remove from oven. Cool for 10 minutes on the baking sheet. Transfer to a cooling rack to cool completely.
- Allow cookies to cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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