These Soft and Chewy Pistachio Chocolate Chip Cookies have everything you love about a classic chocolate chip cookie, golden edges, melty chocolate, and perfectly soft center, plus the nutty crunch of pistachios that takes them to the next level. If you're looking for a unique twist on a traditional chocolate chip cookie, these pistachio-studded treats are sure to fit the bill!
This pistachio cookie recipe has rich dark chocolate and crunchy chopped pistachios. The flavor and texture combination is one that will have you baking this recipes again and again. These make great Thanksgiving or Christmas cookies for all of your holiday parties or just a tasty treat for any day of the week! They're an elevated classic that are perfect for everyday bakers.
If you're looking for more delicious cookie recipes check out my Brown Butter Cookies, Ginger Cookies, or Pumpkin Pie Spice Cookies.
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Why You'll Love This Recipe
- The salty pistachios balance the richness of the chocolate. You can find a similar flavor profile in my Pecan and Chocolate Chip Cookies.
- You get a chewy middle, crisp edges, melty chocolate, and crunchy nuts in every bite. The texture of my Oreo and Chocolate Chip Cookies is just as appealing!
- The pops of green make them perfect for Christmas, Thanksgiving, or cookie swaps. My Matcha Cookie Recipe has an even more vibrant color.
- Just one extra ingredient (pistachios) elevates a classic cookie recipe. My Sourdough Chocolate Chip Cookies do the same!
What Makes Cookies Soft and Chewy?
The secret is all in the ingredients and technique:
- Sugar Choice: Brown sugar adds more moisture and chewiness, which is why I use more brown sugar than white sugar.
- Softened Butter: Softened butter gives you a lighter cookie white melted butter makes it chewier.
- Chilling Cookie Dough: Prevents overspreading while baking, keeping the cookies thicker and chewier.
- Size and Bake Time: Large cookies will stay chewier, which is why I use this cookie scoop. Pull cookies out while slightly underbaked, residual heat will finish up the baking.
Don't forget to try my Ultimate Soft and Chewy Chocolate Chip Cookies!
Why Pistachios and Chocolate Work So Well Together
- Flavor Pairing: The salty, nutty bite of the pistachios contrasts perfectly with the richness of the chocolate.
- Textural Contrast: Pistachios are softer than most nuts, which makes them pair well with creamy chocolate and gooey cookie dough.
- Chocolate Options: Dark, milk, or white chocolate all complement the saltiness of pistachios, so any chocolate you use is sure to be amazing. I am partial to dark chocolate!
Ingredients
Ingredient Notes
- Pistachios will add flavor and texture to this recipe. I roughly chopped mine. You can roast them for extra crunch.
- I prefer semi-sweet or dark chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips. Find the same delicious chocolate puddles in my Dairy Free Brownies.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add raspberry or cranberry for a fruity bite. I use freeze dried strawberries in my Strawberry Crunch Cookies.
- You can use whatever type of chocolate you prefer. I like semi sweet or dark but white or milk chocolate will work amazing as well. I use white chocolate as part of the filling in my Peppermint Macarons.
- Add a bit of spice like cinnamon, ginger, or nutmeg. I use all three in my Soft Molasses Cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 2: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 3: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix. Mix in the chocolate and the pistachios. Do this until just combined. Cover the cookie dough. Chill for at least 30 minutes. If you love cookie dough you should try out my Edible Cookie Dough Recipe.
STEP 4: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 2 tablespoons in size. Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough. Bake the cookies for 10-12 minutes or until the edges are golden brown. Remove the chewy pistachio cookies from the oven and allow them to cool on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. This prevents flat, overspread cookies.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Use room temperature ingredients. This helps the dough mix evenly.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQ's
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
You sure can! I recommend scooping the cookie dough while it is soft and then placing it in the fridge for up to three days or in the freezer for up to two months.
Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container these Pistachio Chocolate Chip Cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
You can but you won't have as good of a result. Chilling the dough allows the flavors to develop, the ingredients to settle together, and creates less spreading in the oven while baking. Chilling the cookie dough gives you a more bakery-style cookie overall.
Pistachio paste is going to add more moisture to the cookie dough, changing the overall texture and baking time. The chopped pistachios add no extra moisture, just crunch and flavor to the nutty chocolate chip cookies.
More Recipes You'll Love
If you tried these Soft and Chewy Pistachio Chocolate Chip Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Soft and Chewy Pistachio Chocolate Chip Cookies
Ingredients
For Cookies:
- 1 stick (113 grams) unsalted butter
- ½ cup (100 grams) granulated sugar
- 1 ½ cups (319 grams) light brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170 grams) chocolate chopped or chocolate chips
- 1 cup (120 grams) pistachios chopped
Instructions
For Cookies:
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredietns. Mix until just combined.
- Mix in the chocolate and pistachios.
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet.
Notes
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Chill your cookie dough. I know skipping this step is tempting but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
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