Pistachio Chocolate Chip Cookies
These pistachio chocolate chip cookies are chewy brown butter cookies filled with dark chocolate and pistachios. They come together without a mixer and will be your new favorite cookie recipe!
Servings: 23 cookies
Calories: 118kcal
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
Brown butter: Allow brown butter to cool to room temperature before using.
Old fashioned oats: Also called rolled oats. Use extra flour in place of oats if you prefer.
Pistachios: Use salted or unsalted. Both works and it just depends how salty you like your cookies. Save a little bit of finely chopped pistachios to sprinkle on top of the cookies before or right after baking.
Chocolate: I like the flavor of dark chocolate in these cookies. You can also use milk, white or any combination of dark, milk and white chocolate. Press a couple extra chunks of chocolate on the cookie dough balls before baking. This will give your cookies puddles of chocolate on top!
Flaky sea salt: Add a pinch of flaky sea salt and a sprinkle of finely chopped pistachios right after baking these chocolate pistachio cookies. Sea salt helps bring out the chocolatey flavor! The pistachios look pretty and let people know the flavor of the cookies.
Storage: Store these chocolate chip pistachio cookies in an airtight container at room temperature for up to 5 days. Freeze the baked cookies in an airtight for up to 30 days.
Nutrition
Serving: 1cookie | Calories: 118kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 52mg | Potassium: 69mg | Fiber: 1g | Sugar: 5g | Vitamin A: 203IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg