Pistachio Chocolate Chip Cookies
Once you try adding pistachios to your chocolate chip cookies, you'll never go back—trust me!
Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup ground pistachios
- 1/2 cup chopped dark chocolate
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 9 tablespoons dairy-free butter melted
- 1/4 cup dairy-free yogurt
Instructions
- Line two baking sheets with parchment paper and set them aside.
- In a large mixing bowl, cream together the melted butter and both sugars until well combined and smooth.
- Stir in the yogurt until fully incorporated.
- Add the flour and baking soda to the wet mixture, and gently mix until just combined—be careful not to overmix!
- Fold in the chopped dark chocolate and ground pistachios until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes to chill.
- Preheat your oven to 340°F.
- Once chilled, scoop out 12 portions of the dough, rolling each into a ball.
- Arrange the dough balls on the prepared baking sheets, leaving space between them.
- Bake for 8-12 minutes, or until the edges are slightly golden but the centers are still soft.
- If desired, use a large cookie cutter to gently reshape the cookies right after baking for that perfect round look.
- Let the cookies cool on a wire rack before diving in and enjoying every bite!