Pistachio Chocolate Chip Cookies

These brown butter pistachio chocolate chip cookies combine two of our favorite things, pistachios and chocolate chips. Pistachios are packed throughout the cookie. They are first ground into a pistachio butter and added into the batter. They are also chopped and added in at the end for double the pistachio flavor. We also add brown butter because what does brown butter not make better? 

Pistachio Chocolate Chip Cookies – Ingredient Notes:

1. Brown Butter:

Brown butter adds a rich, nutty flavor to these cookies. It can burn quickly so keep a close eye on it while browning. 

2. Pistachio Butter:

For a velvety texture, grind pistachios into a smooth butter. Aim for a consistency similar to peanut butter. This is best achieved with a food processor. It can also be store bought.

3. Dark Chocolate:

Use good quality dark chocolate, roughly chopped. We love the combination of dark chocolate and pistachios for the best flavor in the cookies.

4. Pistachios:

Double up on pistachio flavor by using both pistachio butter and chopped pistachios. Chopped pistachios add crunch and texture.

5. Chill the Dough:

Allowing the cookie dough to rest in the fridge for at least 24 hours enhances the flavors and textures. It’s worth the wait.

6. Additional Pistachios (Optional):

Sprinkle extra chopped pistachios on top just after removing the cookies from the oven for the prettiest cookies.

Pistachio Chocolate Chip Cookies Baking Tips:

1. Proper Browning of Butter:

When browning butter, watch closely. Once it turns a deep brown with a nutty aroma, remove it from heat promptly.

2. Uniform Cookie Size:

For consistent baking, ensure your cookie dough balls are of the same weight. This guarantees even baking.

3. Halfway Flattening:

Midway through baking, gently flatten the cookies by tapping the baking sheet on the counter. This enhances their texture and shape.

4. Timing is Key:

Keep an eye on the cookies in the oven. They are ready when the edges turn golden brown.

Pistachio Chocolate Chip Cookies FAQs:

Print

Pistachio Chocolate Chip Cookies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 day day

Total Time 1 day day 40 minutes minutes

Servings 13

Ingredients

• 1 1/2 sticks salted butter 170 g
• ½ cup roasted pistachios ground into nut butter
• 1/2 cup granulated sugar 100 g
• 1 cup lightly packed dark brown sugar 200 g
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 1/2 cups all-purpose flour 300 g
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 10 ounces dark chocolate chopped
• ½ cup roasted pistachios chopped
• Additional chopped pistachios for topping optional

Instructions

• To make the pistachio butter, add ½ cup of pistachios into the base of a food processor and pulse until a smooth paste forms. It should not be crumbly but very smooth. If it is crumbly, continue to blend until smooth.
• To brown the butter, place a medium pot over medium heat. Stir occasionally until the butter begins to foam. Once it foams, stir constantly until deep brown bits form. Remove from heat and pour it into the mixing bowl. Make sure to scrape out all the brown bits.
• Add in the pistachio butter and mix to combine.
  
• Add in both the granulated and brown sugar into the mixing bowl. Mix to combine.
  
• Add in the eggs, vanilla, and almond extract. Stir to combine.
• Add in the flour, baking soda, and salt and stir to combine.
• Lastly stir in the chocolate chips and chopped pistachios. Mix until just combined.
  
• After making the cookie dough, let it sit in the fridge for at least 24 hours (but no more than 3 days).
• After 24 hours, remove the dough from the fridge and let sit at room temperature for about 30 minutes.
• Preheat the oven to 350ºF and line the sheets with parchment paper.
• Scoop the dough into 80 g balls. This will make about 13 cookies at this weight. Place them on the prepared baking trays and flatten slightly top before baking
  
• Bake for 18-20 minutes. Halfway through remove and whack the pan on your counter to flatten the cookies slightly
• After removing whack on the counter again and top additional pistachios right after removing from the oven