The Best Pistachio And Chocolate Chip Cookies
If you’re a fan of rich, nutty flavours combined with sweet, melty chocolate, you’re in for a treat. Today, I’m excited to share my recipe for pistachio and chocolate chip cookies—a delightful twist on a classic favourite. These cookies have a satisfying crunch from the pistachios, making each bite an irresistible blend of textures and tastes.
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Ingredients
- 220 g Butter (softened)
- 150 g Light Brown Sugar
- 150 g Caster Sugar
- 2 lrg Eggs
- 300 g Dark Chocolate Chips
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 100 g Wholemeal Plain Flour
- 400 g White Plain Flour
- 150 g Pistachios (unsalted or salted)
How To Make Pistachio Cookies
Preheat the oven to 180℃/160℃fan/Gas 4/350℉. Line three to four baking trays with baking paper.
Using an electric mixer beat the butter and sugars until light and creamy. Add the eggs one at a time, beating well after each egg.
Add the remaining ingredients to the bowl. Mix with a wooden spoon until it all comes together.
Divide into 15 to 20 pieces and roll into balls. Flatten each ball to a 1cm thick. Bake for 20 minutes. Remove from the oven and leave on the trays for 3 minutes before transferring to a wire rack.
Can i use salted pistachio with chocolate chip cookies?
Yes, salted pistachio chocolate chip cookies combine the rich, buttery flavour of roasted pistachios with the sweet, melty goodness of chocolate chips, enhanced by a touch of sea salt. The salt balances the sweetness and brings out the nutty flavour, creating a perfect harmony in every bite.
How do you make pistachio halva chocolate chip cookies?
To make pistachio halva chocolate chip cookies, you incorporate crumbled pistachio halva into your cookie dough along with chocolate chips. The halva adds a unique, sweet, and slightly crumbly texture that complements the chocolate and pistachios beautifully.
Can I use pistachio cream in chocolate chip cookies?
Yes! Pistachio cream can be swirled into cookie dough or used as a filling between two cookies for an extra creamy, nutty boost. It adds moisture and a rich pistachio flavour that pairs wonderfully with chocolate chips.
Storage
Always store cookies in a airtight container so they retain their crunchy texture. These cookies will last up to 7 days if stored well.
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Pistachio and Chocolate Chip Cookies
Equipment
Ingredients
- 220 g Butter (softened)
- 150 g Light Brown Sugar
- 150 g Caster Sugar
- 2 lrg Eggs
- 300 g Dark Chocolate Chips
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 100 g Wholemeal Plain Flour
- 400 g White Plain Flour
- 150 g Pistachios
Instructions
- Preheat the oven to 180℃/160℃fan/Gas 4/350℉. Line three to four baking trays with baking paper.
- Using an electric mixer beat the butter and sugars until light and creamy. Add the eggs one at a time, beating well after each egg.
- Add the remaining ingredients to the bowl. Mix with a wooden spoon until it all comes together.
- Divide into 15 to 20 pieces and roll into balls. Flatten each ball to a 1cm thick. Bake for 20 minutes. Remove from the oven and leave on the trays for 3 minutes before transferring to a wire rack.
- Store in a air tight container.