Q: Can I use roasted pistachios?

A: Absolutely! Roasted pistachios add depth of flavor and a slightly crunchy texture.

Q: How do I store these cookies?

A: Keep them in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.

Q: Can I substitute the chocolate chips?

A: Yes, dark chocolate, milk chocolate, or even caramel chips work wonderfully.

Q: What type of flour works best for cookies?

A: All-purpose flour is ideal for this recipe. For a heartier texture, you can replace up to half of it with whole wheat flour.

Q: Are pistachios naturally green?

A: Yes, pistachios have a natural green color due to their chlorophyll content, making them a vibrant addition to baked goods.

Q: How do I know when the cookies are done baking?

A: The edges should be golden brown, and the centers should look slightly underdone—they’ll firm up as they cool.

Q: Can I make giant pistachio chocolate chip cookies?

A: Yes! Scoop larger portions of dough and bake for an extra 3–4 minutes to ensure the centers cook through.

Pistachio Chocolate Chip Cookies: A Modern Twist on a Classic

Pistachio Chocolate Chip Cookies: A Unique Twist on a Timeless Classic

Pistachio Chocolate Chip Cookies combine the classic comfort of chocolate chip cookies with the rich, nutty crunch of pistachios. These cookies are soft and chewy on the inside, with a slightly crisp edge, making them the perfect balance of textures. The vibrant green pistachios add a pop of color, making them as visually appealing as they are delicious. Whether you’re baking for a party, a gift, or just a personal treat, these cookies are guaranteed to impress.

Total Time: 27 minutes
Yield: 24 cookies 1x

Ingredients

Scale

For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Mix-Ins:
- 1 cup shelled pistachios, roughly chopped
- 1 1/2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Gently fold in chopped pistachios and chocolate chips.
Scoop dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, leaving space for spreading.
Bake for 10–12 minutes or until edges are golden brown. Centers should appear slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chill the dough for 30 minutes to prevent excessive spreading.
Toast the pistachios for added depth of flavor.
Experiment with dark or white chocolate chips for variety.
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Author: Anna Gomez
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: Per Cookie
Calories: 160
Sugar: 12g
Sodium: 80mg
Fat: 8g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

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