Pistachio Chocolate Chip Cookies
Ingredients
- 1 ½ cunsalted butter
softened
- 2 clight brown sugar
lightly packed
- ½ cgranulated sugar
- 2 largeeggs
- 2 largeegg yolks
- 3 tspvanilla extract
- 4 call-purpose flour
- ½ ccornstarch
- 2 tspbaking soda
- 1 tspkosher salt
- 1 ½ cbittersweet chocolate chips
- 1 cpistachios
- 1 ½ tspflaked sea salt
Directions
- 1
Place an oven rack on the center shelf and preheat the oven to 375 degrees F. Line 2-4 baking sheets with parchment paper. (You’ll be baking in batches).
- 2
Place the butter, brown sugar and granulated sugar in a stand mixer fitted with the paddle attachment (or you can use a large mixing bowl with an electric hand mixer). Beat the ingredients on medium-high speed until pale and fluffy (3 to 5 minutes).
- 3
Add the egg, egg yolk, and vanilla, beating until completely incorporated. Scrape down the bottom and sides of the bowl with a silicone spatula
- 4
In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Add to the mixer in batches, pulsing on low first, then mixing on medium-low speed until all the ingredients are combined (do not over-mix).
- 5
Stir in the chocolate chips and pistachios. Cover the bowl, place in the refrigerator, and chill for 45 minutes.
- 6
Use a 2-tablespoon scoop to drop balls of cookie dough onto the prepared sheets, leaving about 1 1/2 - 2 inches in between. Sprinkle with the flaked sea salt.
- 7
Bake one sheet at a time until set around the edges are just barely beginning to turn golden, approximately 8 to 10 minutes.
- 8
Cool completely on the baking sheet, then transfer to an air-tight container for storage.
Pistachio Chocolate Chip Cookies
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About this Recipe
The Ultimate Pistachio Chocolate Chip Cookies
Prepare for a truly special treat with these incredible Pistachio Chocolate Chip Cookies! Moving beyond the ordinary, this recipe elevates a classic favorite by introducing the delightful crunch and unique flavor of pistachios, perfectly paired with rich bittersweet chocolate chips. Each cookie is a masterpiece: wonderfully soft and chewy, with just the right hint of sea salt to enhance every note.
What makes these chocolate chip and pistachio cookies stand out? It's the harmonious balance of textures and flavors. You get the familiar comfort of a perfectly baked chocolate chip cookie, but with an exciting nutty dimension from the toasted pistachios. The bittersweet chocolate cuts through the sweetness beautifully, while a sprinkle of flaky sea salt on top delivers that irresistible salty-sweet combination that will have everyone reaching for another.
This recipe is designed to create a generous batch of about 45 cookies, making it perfect for sharing, parties, or just ensuring you have enough delicious chocolate chip pistachio cookies to last a while (if they can!). The use of both butter and a combination of sugars contributes to their signature chewiness and depth of flavor. Plus, the subtle addition of cornstarch ensures that enviable soft texture that melts in your mouth.
Tips for Perfection:
- Toasted Pistachios: Don't skip toasting your pistachios! This simple step significantly deepens their flavor, making them even more aromatic and delicious in your cookies.
- Quality Chocolate: Opt for high-quality bittersweet chocolate chips or even chopped chocolate bars for the best melt and flavor.
- Flaked Sea Salt: A sprinkle of flaked sea salt before baking is crucial for bringing out all the delicious flavors and adding a gourmet touch.
Enjoy these gourmet cookies with a tall glass of milk, a cup of coffee, or alongside your favorite ice cream for an ultimate dessert experience.