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Pistachio Chocolate Chip Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Pistachio Chocolate Chip Cookies Recipe

We took the classic chocolate chip cookie, made it more decadent with two types of chocolate, then added pistachios for a nutty and unexpected crunch.

At a glance

Prep
Bake
Total
Yield
about 2 dozen
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment.
  2. In the bowl of a food processor, combine 1/2 cup of the pistachios with the flour and sugar. Process until the nuts are ground and the mixture is an even consistency.
  3. In a large bowl, beat together the butter and brown sugar until smooth and creamy.
  4. Beat in the egg and vanilla.
  5. Scrape the bowl, then add the flour mixture, baking powder, baking soda, and salt, mixing at low speed until the dough comes together.
  6. Stir in the remaining pistachio nuts and chocolate chunks (or chips).
  7. Scoop the dough by the tablespoon onto the prepared baking sheets. Flatten the balls of dough to be about 1/2" thick with the bottom of a glass or your fingers.
  8. Bake for 10 to 12 minutes, until just barely beginning to brown around the edges.
  9. Remove the cookies from the oven and cool them on a rack.
  10. Store cookies in an airtight container on the counter for up to 10 days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 cookie, 30g
  • Servings Per Batch about 24
Amount Per Serving:
  • Calories 139
  • Calories from Fat 72
  • Total Fat 8g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 17mg
  • Sodium 101mg
  • Total Carbohydrate 16g
  • Dietary Fiber 1g
  • Sugars 10g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.