Chewy Pistachio Cookies
These pistachio cookies are crispy on the edges, chewy inside, loaded with pistachios and dark chocolate, and finished with flaky salt.
Ingredients
- ½ cup Butter Softened, unsalted
- ½ cup Brown sugar dark or light
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg
- 1 Egg yolk
- ½ teaspoon Baking soda
- 1 ½ cup Flour AP
- 1 tablespoon Cornstarch
- ¾ cup Pistachios chopped
- 1 cup Chocolate chunks
Instructions
- Into a large mixing bowl, add the room-temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract.
- Cream together with an electric hand mixer for 2–3 minutes, until light, fluffy, and well combined.
- Add the egg and egg yolk, and mix again until the mixture is smooth and creamy.
- Add the flour, cornstarch, and baking soda, and mix on low speed just until the dough is almost combined.
- Fold in the chocolate chunks and chopped pistachios until evenly distributed, making sure not to overmix.
- Cover the bowl with plastic wrap and chill the dough for at least 1 hour—I prefer chilling it overnight for the best texture and flavor.
- Use a large cookie scoop (or about 3 tablespoons of dough) to portion the cookies and place the dough balls on a parchment-lined baking sheet.
- Bake in a 180°C (350°F) preheated oven for 10–12 minutes, then immediately top with extra chocolate chunks.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies bake evenly and ensures they release easily from the pan.
- Use room-temperature ingredients – Soft butter, eggs blend more easily, creating a smoother dough and better texture.
- Don’t flatten the cookies. Leave the dough balls tall so they stay thick and soft while baking.
- Measure your flour correctly. Too much flour makes cookies dry and puffy. Spoon and level, or use a kitchen scale for accuracy.
- Toast the pistachios. Lightly toasting them brings out their natural flavor and adds extra crunch.
- Use a cookie scoop. Scooping the dough with a cookie scoop helps the cookies bake evenly and stay the same size.
- Chill the dough. Chilling for at least an hour helps the cookies hold their shape, prevents overspreading, and improves flavor.
- Don’t overmix the dough. Once the flour is added, mix only until combined to keep the cookies soft and tender.
- Underbake for a chewy center. Pull the cookies out when the edges are set, but the centers still look soft; they’ll continue setting as they cool.
- Use high-quality chocolate. Chocolate chips or chopped bars (55–70%) create the best melty pockets and rich flavor.
- Add extra chocolate on top. Press a few chocolate chunks onto each cookie as soon as they come out of the oven for a prettier and more chocolatey result.
- Let them cool slightly before moving. They’re delicate right out of the oven, so give them a few minutes before transferring.
Nutrition
Calories: 248kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 38mgSodium: 160mgPotassium: 148mgFiber: 2gSugar: 17gVitamin A: 238IUVitamin C: 0.3mgCalcium: 25mgIron: 2mg
Tried this recipe?Let us know how it was!