These pistachio chocolate chip cookies are chewy brown butter cookies filled with dark chocolate and pistachios. They’re made without a mixer and with simple pantry ingredients!
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Chocolate chip and pistachio cookies are crispy on the outside and chewy and gooey inside! Brown butter, pistachios, and chocolate chunks make extra delicious.
I adapted this recipe from my chocolate chip maple syurp cookies.
Chocolate chip cookie fans will also love these cinnamon chocolate chip pecan cookies and chocolate chip tahini cookies!
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Why This Recipe Works
- Easy recipe: They’re made with simple ingredients and without a mixer just like these pear cookies.
- So delicious: Nutty brown butter, melty chocolate and delicious pistachios will keep you coming back for more just like these brown butter oatmeal cookies! Pistachio fans will also love my banana and pistachio bread and pistachio donuts.
- Best texture: These brown butter pistachio cookies have crispy edges and chewy centers. If you love chewy cookies, be sure to try my Moroccan almond cookies!
- Quick to make: They only have to chill for a quick 30 minutes. They’re quick and easy like my orange chocolate chip cookies.
Ingredients
Here are some useful notes on some of the ingredients.
- Chocolate: I use Lindt dark chocolate bars. They melt into delicious pools of chocolate!
- Pistachios: Pistachios add pops of green and delicious nutty flavor and crunch. Use roased and salted pistachios or raw pistachios. I recommend buying pre-shelled nuts to save time. You can use leftover pistachios to make my pinwheel date cookies and lemon biscotti!
- Unsalted Butter: Brown butter is butter that is toasted on the stovetop. Browning only takes minutes but adds a toasty, nutty flavor!
- 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 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. 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 pistachios.
- If you prefer cookies without nuts, try these chocolate chip cookies with sour cream.
- Use equal parts all purpose flour in place of the 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.
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 at least 30 minutes.
Step 4: (Photo 4 above) Form cookie dough balls with two tablespoons of dough. Place two inches apart on a baking sheet. Bake at 350 F for 9-11 minutes.
Step 4: (Photo 4 above) Bake til cookies have puffed up and edges are golden.
Expert Tips
Allow brown butter to cool to room temperature.
Press a couple extra chunks of chocolate on the cookie dough balls before baking for pools 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!
Chill cookies longer for thicker cookies.
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 makes the cookies more flavorful and keeps them from spreading too much.
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Pistachio Chocolate Chip Cookies
Ingredients
- 13 tablespoons (182 g) unsalted butter browned or melted, cooled
- ¼ cup (30.75 g) shelled pistachios ground (see instructions below)
- 1⅓ cups (166.67 g) all-purpose flour
- ½ teaspoon (½ teaspoon) cinnamon
- 2 tablespoons (12 g) old fashioned oats also called rolled oats
- ½ teaspoon (½ teaspoon) salt
- ¾ teaspoon (¾ teaspoon) baking soda
- ¾ cup (165 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 1 (1) large egg room temperature
- 1 (1) egg yolk room temperature
- 2½ teaspoons (2½ teaspoons) vanilla extract
- ⅔ cup (82 g) shelled pistachios salted or unsalted, coarsely chopped
- 5 ounces (141.75 g) 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 large heat safe mixing bowl, making sure the scrape the bottom of the pan for all the bits. Allow to cool to room temperature before using.
- While the butter cools, prep the rest of your ingredients. Add the ¼ cup of pistachios to a food processor. Pulse til finely ground and almost resembles flour (but not quite as flour). Set aside.
- Chop the remaining ⅔ cup of pistachios or place them in the food processor and pulse very briefly til roughly chopped. Chop the dark chocolate. Set aside.
- In a large bowl, whisk to combine the flour, oats, ground pistachios, baking soda, 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.
- 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 at least 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. Keep remaining cookie dough in the fridge while cookies bake.
- 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.
Alyssa
Soft and chewy with the best chocolate flavour and crunch from the pistachios! These are incredible!!
Natalie
Thank you so much Alyssa!! I’m so happy you loved them!
Rebeka
Made these cookies recently. They turned out awesome. Recipe is easy to follow.
Natalie
Yay!! Thanks so much for making this recipe Rebeka! Have a fantastic day!