Description
Discover the perfect blend of nutty pistachio and rich chocolate in these Pistachio Cream Chocolate Chip Cookies. Soft, chewy, and generously studded with chopped chocolate and crushed pistachios, these cookies bring a delightful twist to a classic favorite. With simple ingredients and straightforward steps, this recipe promises a decadent treat ideal for any cookie lover.
Ingredients
Scale
Cookie Dough
- 8 tbsp pistachio cream (+ extra for topping)
- 113 g unsalted butter (½ cup), softened
- 100 g light brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- 1 large egg (room temperature)
- ½ tsp vanilla extract
- 160 g all-purpose flour (1â…“ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Add-Ins
- 100 g chocolate (½ cup + 1 tbsp), chopped (semisweet or dark chocolate)
- 45 g pistachios, crushed (â…“ cup)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, pistachio cream, light brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, ensuring a smooth, creamy batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until the dough forms and no flour streaks remain.
- Add Chocolate and Pistachios: Fold in the chopped chocolate and crushed pistachios evenly throughout the dough.
- Shape and Arrange: Using a cookie scoop or spoon, drop portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Optionally, add a small dollop of pistachio cream on top of each cookie for extra flavor and garnish.
- Bake Cookies: Bake for 12-15 minutes or until the edges are lightly golden and the centers appear set but still soft.
- Cool: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Room temperature butter and egg help achieve the right dough consistency and better texture.
- For a nuttier flavor, toast the pistachios lightly before crushing.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- You can substitute pistachio cream with homemade pistachio butter if unavailable.
- Use high-quality dark chocolate for a richer taste and balance of sweetness.
