Salted Chocolate Chip Pistachio Cookies
Sweet and salty, crunchy and chewy, what’s not to like about chocolate chip pistachio cookies? This easy recipe makes the most satisfying treat. The roasted pistachios, puddles of melted chocolate chunks and sprinkle of sea salt are simply irresistible!
Who here loves chocolate chip cookies? I’d be surprised if you didn’t—they’re a classic! I love taking the recipe and adding new twists on it. This time around I mixed in chopped pistachios for some crunchy texture. It pairs so well with the gooey chocolate chips and a bit of flaky sea salt. Plus, the green is perfect for St. Patrick’s Day, which is around the corner!
Why You’ll Love This Recipe
- Unique flavor. Pistachios are a one-of-a-kind taste and using the roasted variety is the best way bring out their flavor in cookies.
- Crunchy and chewy texture. The nutty obviously add some crunch to each bite, but chilling the dough guarantees that chewy texture everyone loves.
- Reliable recipe. I start with my tried-and-true chocolate chip cookie recipe, which never fails. Just add some chopped nuts and you have a tasty twist on a classic!
Ingredient Notes
- Butter: Use unsalted butter that is melted and slightly cooled. Different brands of salted butter have different amounts of salt added. It’s best to control the measurement yourself.
- Brown sugar: Light brown sugar creates a chewy texture.
- Cornstarch: This optional ingredient is one I use to help make a tender, soft texture.
- Eggs: This recipe calls for a whole egg and an egg yolk. They not only make a rich texture, but also help bind the ingredients to make a chewy texture.
- Vanilla: Use 100% pure vanilla extract, not imitation, for the best flavor.
- Pistachios: Pistachio nuts with the shells removed add a crunchy texture and unique flavor. I suggest unsalted and roasted for the best taste.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Add more pistachio flavor. If you really like the flavor, I suggest adding 1/2 teaspoon pistachio extract to the dough as well. You can also use 1 Tablespoon of pistachio paste.
Roast the nuts yourself. After removing the shells, arrange pistachios on a baking sheet in an even layer. Bake at 350 F for 3 to 4 minutes. Remove and gently shake the pan to turn the nuts. Return the pan to the oven to bake for another 3 minutes. Cool completely.
Try different mix-ins. Instead of dark chocolate or semisweet, use white chocolate chips instead! I also love adding dried cranberries. Around Christmas time, I bake cranberry pistachio oatmeal cookies!
Use brown butter. For another layer of nutty flavor, brown the butter before using. Start with 14 Tablespoons of unsalted butter. The water will evaporate in the cooking process and the butter will reduce to 12 Tablespoons (or 3/4 cup).
Make cookie sandwiches. Looking for more than just a cookie? Consider sandwiching the cookies together with chocolate buttercream frosting or make ice cream cookie sandwiches!
How to Make Chocolate Chip Pistachio Cookies
- Whisk together the dry ingredients—flour, baking soda and salt. Set aside.
- Beat the melted butter, brown sugar and sugar until light and fluffy. Mix in the egg and egg yolk, one at a time, followed by the vanilla.
- Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the chocolate chips and pistachios.
- Cover the bowl and chill the dough for at least 2 hours.
- Preheat oven to 350 F. Scoop dough into balls and place on parchment-lined baking sheet. Bake for 10 to 12 minutes
- Cool cookies on the pan for a few minutes, then transfer to a wire rack. Sprinkle with sea salt and cool completely.
Expert Tips
Use roasted pistachios. This helps bring out the unique nutty flavor. If you can’t find roasted, you can roast them yourself! I also suggest coarsely chopping up the nuts to help release some of the oils and flavor.
Chill the dough. This is a step that guarantees a thick and chewy cookie. It also allows the pistachio flavor to mingle with the other ingredients. I suggest chilling for two hours at a minimum, but overnight is ideal.
Make Ahead and Storage Tips
Make ahead the dough and store covered in the refrigerator for up to 48 hours. You can also roll the dough into balls and place them in an airtight container in the freezer for up to 3 months. Bake from frozen for 12 to 14 minutes.
Store baked pistachio cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 3 months. Wrap stacks of 4 or 5 in plastic wrap and place in an airtight container to prevent freezer burn. Alternatively, form the dough into a log and freeze for 3 months. Defrost in the refrigerator before rolling into balls and baking.
Recipe FAQ
Unsalted is best since salt is added separately to activate the baking soda. If you’re not sensitive to salt, then using salted nuts is fine. I suggest waiting to add the sprinkle of sea salt until after tasting.
Most likely the dough was warm. Remember to work quickly when rolling into balls since your body heat can warm the dough quickly. Also remember to let the baking pan cool between batches.
Yes, but only a little since the taste can be overpowering. I suggest 1/2 teapsoon.
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Get the Recipe: Salted Chocolate Chip Pistachio Cookies
Ingredients
- 2 ¼ cups (280 g) unbleached all-purpose flour
- 2 teaspoons cornstarch, optional
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (220 g) semisweet chocolate chips
- ¾ cup roasted pistachios, coarsely chopped
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat on medium speed the melted butter, brown sugar and granulated sugar until light and fluffy, about four minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the chocolate chips and pistachios by hand.
- Cover and chill the dough for at least 2 hours or up to 48 hours.
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Scoop 1 heaping tablespoon of cookie dough (I use a medium cookie scoop), shape into a ball, and place onto the prepared baking sheet. Repeat placing each ball of cookie dough about 1- to 2-inches apart. Add a couple chocolate chips and pistachios on top for looks if desired.
- Bake cookies for 10 to 12 minutes or until the edges start to turn light brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Sprinkle with sea salt and serve.
