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Chocolate Pistachio Cookies Recipe

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★★★★★

4.4 from 87 reviews

Delight in these rich and buttery Chocolate Pistachio Cookies featuring a unique nutty flavor from browned butter and pistachio butter, studded with crunchy roasted pistachios and a decadent blend of semisweet and bittersweet chocolate chunks. Perfectly golden and soft with a sprinkle of sea salt to enhance the flavor, these cookies are an irresistible treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter (divided: 1 stick for browning, remainder for mixing)
  • 1/4 cup pistachio butter
  • 1/2 cup granulated sugar
  • 1 1/2 cups packed brown sugar
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 2 large eggs

Add-ins

  • 1/2 cup roasted, chopped pistachios
  • 2 cups chocolate, chopped (mix of semisweet and bittersweet)

Optional

  • Coarse sea salt for sprinkling

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or baking mats to prevent sticking and set aside.
  2. Browns the Butter: Place 1 stick of unsalted butter in a small saucepan over medium heat. Heat until melted and bubbling, whisking and swirling frequently until the butter develops browned bits at the bottom and a rich nutty aroma. Remove immediately to avoid burning.
  3. Mix Wet Ingredients: In a large bowl or stand mixer, combine the remaining butter with the hot browned butter. Add pistachio butter, granulated sugar, and brown sugar; beat for 2–3 minutes until light and smooth. Then, on low speed, add eggs one at a time until incorporated, followed by the vanilla bean paste or extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add these dry ingredients into the wet mixture on low speed and beat until just combined to form a soft dough. Fold in the roasted pistachios and chocolate chunks gently with a spatula.
  5. Optional Chilling and Storage: You can bake the dough immediately, chill it in the fridge for 3 hours for firmer cookies, store it in the refrigerator for up to 5 days, or freeze for longer storage.
  6. Scoop Dough and Bake: Using a standard 1.5 tablespoon cookie scoop, form dough balls and place them on the prepared baking sheets at least 2 inches apart to allow spreading.
  7. Bake Cookies: Bake for 8–10 minutes until cookies are golden brown at the edges. Remove from oven, sprinkle with coarse sea salt if desired, and let cool on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely.

Notes

  • To enhance flavor, do not skip browning the butter; it adds a delicious nutty depth.
  • Sea salt sprinkling is optional but recommended for a perfect sweet-salty balance.
  • Chilling the dough helps control spreading and intensifies the pistachio flavor.
  • Use a mixture of semisweet and bittersweet chocolate for complex chocolate flavor.
  • Store baked cookies in an airtight container for up to one week for best freshness.
  • Dough can be frozen; thaw completely before baking.

Keywords: Chocolate Pistachio Cookies, Browned Butter Cookies, Nutty Cookies, Chocolate Chunk Cookies, Homemade Cookies, Pistachio Butter Recipe

Find it online: https://epicrecipebox.com/chocolate-pistachio-cookies-recipe/