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a pistachio cookie with a bite out of it leaning on another cookie.
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Soft and Chewy Pistachio Chocolate Chip Cookies

These Soft and Chewy Pistachio Chocolate Chip Cookies have everything you love about a classic chocolate chip cookie, the golden, crunchy 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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 3 dozen cookies
Calories 155kcal
Author Ellie Haley

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.

Nutrition

Serving: 1cookie | Calories: 155kcal | Carbohydrates: 24.1g | Protein: 2.7g | Fat: 5.7g | Saturated Fat: 2.6g | Cholesterol: 17mg | Sodium: 1860mg | Potassium: 79mg | Fiber: 0.7g | Sugar: 14.7g | Calcium: 21mg | Iron: 1mg