Pistachio Chocolate Chip Cookies
Chewy pistachio chocolate chip cookies with crisp edges, gooey centers, and the perfect salty-sweet bite.
Servings: 12 cookies
Equipment
- Wooden Spoon or Spatula
Ingredients
- ½ Cup salted butter at room temperature
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg large
- 1 Teaspoon vanilla extract
- 1 ½ Cups all-purpose flour
- ½ Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 ¼ Cups semi-sweet chocolate chips
- 1 Cup pistachios chopped
Instructions
- Preheat your oven to 350°F.
- Use an electric hand mixer or stand mixer to cream the butter and sugars together for 2 minutes.
- Add the egg and vanilla. Whisk for another 1 or 2 minutes or until the egg is fully incorporated.
- Add the flour, baking powder and baking soda. Reduce the speed of your mixer and gently whisk the wet and dry ingredients together until just combined.
- Gently fold in the chocolate chips and chopped pistachios.
- Divide your cookie dough into 12 even-sized pieces and roll each on into a sphere.
- Flatten each cookie into a disc and lay them on a baking sheet, spacing the cookies about 2 inches apart.
- Bake for 12 minutes.
- Let the cookies cool on the pan for a few minutes before transferring them to a wire cooling rack to cool completely.
Notes
Spreading space: The cookies spread as they cook, so give them the room. If you space them at least 2 inches apart and they are still squished together, your butter might be too soft. In this case, just chill your cookie dough for 20 to 30 minutes and you'll be good to go.
Uniform look: You can give your cookies a more uniform look when they come out of the oven by using a bowl or glass to cover each cookie and then swirl it a few times to round out the edges of the cookies.
Cool in the pan: Let them cool for a few minutes in the baking pan before moving them on to a wire rack to cool. They're very fragile when they first come out of the oven.
Uniform look: You can give your cookies a more uniform look when they come out of the oven by using a bowl or glass to cover each cookie and then swirl it a few times to round out the edges of the cookies.
Cool in the pan: Let them cool for a few minutes in the baking pan before moving them on to a wire rack to cool. They're very fragile when they first come out of the oven.
Nutrition
Calories: 364kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 134mg | Potassium: 248mg | Fiber: 3g | Sugar: 25g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
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