Chocolate Chip Pistachio Cookies

Close-up of stacked chocolate chip cookies with pistachios, topped with flaky sea salt. The cookies look warm and freshly baked, conveying a homemade feel.

These chocolate chip pistachio cookies are packed with ground pistachios, chopped pistachios, and chopped chocolate. Zero chill time and they’re ready in just 20 minutes!

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 10

Bake Time 10

Total Time 20

Servings cookies

Calories 232

Author Gabby Kislanko

Equipment

Ingredients

½ cup shelled pistachios, ground
¾ cup butter, softened (regular or dairy free)
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 Tablespoon vanilla extract
2 cup +3 Tbsp all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
½ cup shelled pistachios, finely chopped
½ cup dark chocolate, chopped (regular or dairy free)
flakey sea salt, for sprinkling on top

US Customary - Metric

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Grind the pistachios in a food processor until very fine. They won't be quite as smooth as a nut butter consistency but almost. Set aside.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes). Add in the ground up pistachios.
Add the egg and vanilla extract, and beat until just combined (do not over-mix!).
Mix in the baking soda, salt, and flour. Stir in the chopped chocolate and chopped pistachios.
Use a large cookie scoop or your hands to make 2 Tbsp sized balls and place them on the baking sheet around 3-4 inches apart. Add more chocolate and/or chopped pistachios on top for decoration if desired.
Bake the cookies (one sheet at a time for even baking) for 7-10 minutes. Remove them from the oven when the edges look set. They will look slightly under-baked in the middle!
Sprinkle with flakey sea salt as soon as they come out of the oven while they’re still warm. Let the cookies sit on the baking sheet for 5-10 minutes then transfer to a cooling rack to cool completely. Enjoy!

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition