Chocolate Chip Pistachio Cookies
Brace yourselves for a flavor-packed experience with these amazing Chocolate Chip Pistachio Cookies. Imagine sinking your teeth into soft, chewy cookies bursting with creamy chocolate chips and crunchy pistachios. Their salty sweet flavor will have you coming back for seconds (and thirds)!
Why You’ll Love Chocolate Chip Pistachio Cookies
- Easy Baking Fun: You’ll whip up these cookies in a snap using everyday ingredients you already have in your kitchen.
- Delicious Flavor Combo: The combo of rich chocolate chips and nutty pistachios creates a heavenly taste that’s downright addictive.
- Perfect for Every Occasion: Whether you’re treating yourself to a sweet snack or sharing them with friends at a party, these cookies are always a hit.
- Kid-Friendly Treat: Even the pickiest eaters won’t be able to resist these yummy cookies. They’re loved by both kids and adults!
- Endless Possibilities: Get creative by swapping out the pistachios for your favorite nuts or adding extra chocolate chips for an extra indulgent treat.
Ingredients Needed To Make Chocolate Chip Pistachio Cookies
- Butter
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Gluten-free flour blend
- Cornstarch powder
- Baking soda
- Semi-sweet chocolate chips
- Bittersweet chocolate chips
- Pistachios
How To Make Chocolate Chip Pistachio Cookies
- Get Mixing: Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Some Goodness: Mix in the egg and vanilla extract until everything’s well combined.
- Dry Ingredients In: Gradually add the gluten-free flour blend, cornstarch powder, and baking soda to the mixture. Mix until just combined.
- Mix in the Fun Stuff: Gently fold in the chocolate chips and chopped pistachios until they’re evenly spread throughout the dough.
- Chill Time: Cover the bowl with plastic wrap and pop it in the fridge for a few hours or overnight to let the flavors meld.
- Bake Away: Preheat your oven, scoop out portions of dough onto baking sheets, and bake until they’re golden brown and irresistible.
- Cool and Enjoy: Let your cookies cool on the baking sheets for a bit before transferring them to wire racks to cool completely.
Variations & Substitutions
- Add a sprinkle of sea salt on top for a sweet and salty kick.
- Try different nuts or even dried fruit for extra flavor.
Commonly Asked Questions
Can I mix up the nuts in these cookies?
Absolutely! Feel free to experiment with different nuts like almonds, walnuts, or pecans to give your cookies a unique twist.
Can I freeze the cookie dough for later?
Definitely! Just roll the dough into balls, freeze them until firm, and store them in a freezer-safe bag until you’re ready to bake. Easy peasy!
How can I store these cookies?
You can store chocolate chip pistachio cookies in an airtight container at room temperature for up to one week. If you want them to last longer, you can store them in the refrigerator for up to two weeks, or freeze them for up to three months. Just make sure to thaw them at room temperature before enjoying!
Chocolate Chip Pistachio Cookies
You will love this blend of rich chocolate chips and crunch pistachios in every bite!
Print Pin RateServings: 12
Calories: 406kcal
Equipment
- Mixing Bowl
- Electric mixer
- Measuring Cups
- Measuring Spoons
- baking sheets
- Parchment paper
- Cooling racks
Ingredients
- ½ cup butter softened
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 ½ tsp vanilla extract
- 1 ½ cups 1.1 Gluten Free Flour
- 2 tsp cornstarch powder
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup bittersweet chocolate chips
- 1 cup pistachios chopped
Instructions
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar for about 5 minutes or until light and slightly fluffy.
- Mix in the egg and vanilla extract until well combined.
- Add the flour, cornstarch powder, and baking soda to the mixture. Mix until just incorporated, being careful not to over mix.
- Fold in the semi-sweet chocolate chips, bittersweet chocolate chips, and chopped pistachios until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours or overnight to allow it to set.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Using a 2-tablespoon ice cream scoop, scoop equal-sized portions of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
- For regular-sized cookies, bake for 10-13 minutes until lightly golden brown around the edges. For giant cookies made with a 1/2 cup scoop, bake for 14-16 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Variations:
- Add a sprinkle of flaky sea salt on top of the cookies before baking for a sweet and salty flavor contrast.
- Substitute white chocolate chips for the semi-sweet or bittersweet chocolate chips for a different flavor profile.
- Incorporate dried fruit such as cherries or cranberries for added sweetness and texture.
Nutrition
Serving: 1g | Calories: 406kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 178mg | Potassium: 305mg | Fiber: 4g | Sugar: 26g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
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