Chocolate Chip Pistachio Cookies
Delightful cookies combining rich chocolate and crunchy pistachios for a unique flavor and texture, perfect for any occasion.
Ingredients
For the Dough
- 1 cup unsalted butter, softened Use room temperature for easy creaming.
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour Do not pack down when measuring.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted nuts.
- 1 cup chocolate chips Experiment with types for variety.
- 1 cup shelled pistachios, roughly chopped Lightly toasting enhances 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 light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine all-purpose flour, baking soda, and salt, then gradually add this mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips and chopped pistachios until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden; the centers will firm up as they cool.
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
Chill the dough for 30 minutes to prevent spreading. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.