These yummy cookies are a delightful mix of pistachios and chocolate chips. We’ve got pistachios everywhere in these treats! First, we grind them up into a creamy pistachio butter, then we toss them in chopped for an extra burst of flavor. And let’s not forget the brown butter – it just takes these cookies to a whole new level!
Pistachio Chocolate Chip Cookies
Ingredients
- – 1 ½ sticks of salted butter equivalent to 170 grams
- – ½ cup of roasted pistachios ground into nut butter
- – ½ cup of granulated sugar about 100 grams
- – 1 cup of packed dark brown sugar around 200 grams
- – 2 large eggs
- – 1 teaspoon of vanilla extract
- – ½ teaspoon of almond extract
- – 2 ½ cups of all-purpose flour about 300 grams
- – 1 teaspoon of baking soda
- – 1 teaspoon of fine sea salt
- – 10 ounces of dark chocolate chopped
- – ½ cup of roasted pistachios chopped
- – Extra chopped pistachios for topping optional
Instructions
- Start by making your pistachio butter. Just toss ½ cup of pistachios into a food processor and blend until smooth.
- To brown your butter, melt it in a pot over medium heat. Keep stirring until it turns a beautiful brown color.
- Mix your pistachio butter into the browned butter.
- Add in both types of sugar, then mix in the eggs and extracts.
- Stir in the flour, baking soda, and salt until everything’s combined.
- Finally, fold in the chocolate chips and chopped pistachios.
- Pop the dough in the fridge for at least 24 hours.
- When you’re ready to bake, let the dough sit at room temperature for about 30 minutes.
- Preheat your oven to 350°F (about 175°C) and line your baking sheets with parchment paper.
- Scoop out the dough into 80-gram balls (that’s about the size of a small apple). You should get around 13 cookies.
- Flatten the dough balls slightly and pop them in the oven for 18-20 minutes.
- Halfway through baking, take the trays out and tap them on the counter to flatten the cookies a bit more.
- Once they’re done, give them another tap on the counter and sprinkle some extra chopped pistachios on top while they’re still warm.