Chocolate Chip Pistachio Cookies
These delightful cookies blend chocolate goodness with the crunch of pistachios, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use room temperature for best results.
- 1 cup brown sugar, packed Adds moisture and flavor.
- 1/2 cup granulated sugar
- 2 large eggs Should be at room temperature.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Spoon and level off when measuring.
- 1 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt Reduces sweetness and enhances flavor.
Add-ins
- 1 cup chocolate chips Feel free to mix types of chocolate.
- 1 cup shelled pistachios, roughly chopped Can toast for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy and light in color, about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry mixture into the wet mixture until just combined.
- Fold in the chocolate chips and chopped pistachios.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them evenly.
Baking
- Bake for about 10 to 12 minutes, until the edges are golden-brown while the centers remain soft.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Notes
For a softer cookie, slightly underbake them. Store in an airtight container for freshness. Consider gluten-free options using gluten-free flour.