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
- 13 tablespoons unsalted butter browned or melted, cooled
- ¼ cup shelled pistachios ground (see instructions below)
- 1⅓ cups all-purpose flour
- ½ teaspoon cinnamon
- 2 tablespoons old fashioned oats also called rolled oats
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 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 shelled pistachios 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 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
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 work and it just depends how salty you like your cookies.
Chocolate: 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! Chocolate chips can also be used. Keep in mind chocolate chips won't melt the same way as chopped chocolate.
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.
Chilling: Chill the cookie dough for at least 30 minutes. Chilling the dough helps the flavor develop and also keeps the cookies from spreading too much while baking. For thicker cookies, chill the cookie dough for 1-2 hours.
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
