Pistachio Chocolate Chip Cookies
This is a fun and delicious new take on the classic chocolate chip cookie recipe. Add some variety to your dessert game with this easy recipe, featuring pistachios!
Servings 20 cookies
Ingredients
- 1 ⅓ cup all purpose flour
- ½ cup salted butter
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup white chocolate chips
- ⅓ cup raw pistachios unsalted, chopped
Instructions
- Preheat the oven to 350℉ and prepare a baking sheet by greasing it with butter or lining it with parchment paper, tin foil or a silicone baking mat.
- In a large bowl, add the butter and brown sugar. Using a hand mixer, mix on medium-high for 1-2 minutes or until incorporated and lightly fluffy. Add the white granulated sugar and mix again until incorporated.
- Add the egg and vanilla extract and mix. Add the all purpose flour, salt and baking soda and mix for the last time (this can be done with a spatula instead of the hand mixer).
- Using a wooden spoon or spatula, fold in the white chocolate chips and chopped pistachios until they are just incorporated.
- Using a cookie scoop or spoon, distribute 1-2 tbsp of dough onto the prepared baking sheet, making sure they are evenly spread apart.
- Bake the cookies for 10-12 minutes. The cookies will look slightly underbaked but remove them from the oven. Just make sure the bottom of the cookies are a light golden brown and then let them cool for at least 5-10 minutes. If you want, you can drizzle some melted white chocolate* on top for extra flavour. Enjoy!
Notes
*To melt white chocolate for drizzle: place 3 tbsp of white chocolate chips in a microwave-safe bowl. Microwave the chocolate in 20 second increments, making sure you stir in between each one, until it's melted. Use a spoon or an icing bag to drizzle the chocolate over the cookies.
Substitutions:
- Gluten free flour
- To make these cookies gluten free, I suggest using Bob's Red Mill gluten free 1-to-1 baking flour instead of regular all purpose flour.
- Milk, semi-sweet or dark chocolate chips
- I love the colour and flavour combination of pistachios with white chocolate but if you prefer milk, semi-sweet or dark chocolate chips, please use these instead!
- Chocolate chunks
- For more texture and larger pieces of chocolate, opt for a chocolate chunk instead of chocolate chips.
- Salted pistachios
- I like to use unsalted, raw pistachios in this recipe but if you prefer salted pistachios they will work too. You may want to reduce the added salt to ¼ tsp, especially if you are using salted butter as well.
Dietary considerations:
- Gluten free: use the same amount of a 1:1 gluten free all purpose flour instead of regular flour.
- Dairy free: opt for dairy free butter and chocolate chips.
- Nut free: omit the pistachios and either keep it as a classic chocolate chip cookie or add your choice of crunchy element (ex. Pretzels, pumpkin seeds, M&Ms, etc.)