Description
These 30 Minute Pistachio Chocolate Chip Cookies combine the rich flavors of buttery chocolate and crunchy pistachios into soft, chewy cookies that are quick and easy to make. Perfect for an afternoon snack or dessert, these cookies bring a delightful blend of textures and flavors that are sure to please any cookie lover.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (melted)
- ⅔ cup brown sugar (packed)
- 2 tbsp white sugar
- 2 egg yolks (whites discarded)
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cup all purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Add-ins
- ½ cup semi sweet dark chocolate chips
- ¾ cup shelled, chopped pistachios
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper to prepare for baking.
- Melt Butter and Mix Sugars: In a medium microwave-safe bowl, melt the ½ cup unsalted butter. Add ⅔ cup brown sugar and 2 tbsp white sugar, mixing until the mixture is smooth and well combined.
- Add Egg Yolks and Vanilla: Stir in 2 egg yolks and 1 tsp vanilla extract until the mixture is smooth and uniform.
- Add Dry Ingredients: Gradually add 1 ½ cups all-purpose flour, ¼ tsp baking powder, ½ tsp baking soda, and ¼ tsp kosher salt. Stir gently until a cookie dough forms.
- Mix in Chocolate Chips and Pistachios: Incorporate ½ cup chocolate chips and ¾ cup chopped pistachios into the dough. Reserve a handful of chocolate chips to press on top of the cookies before baking.
- Portion Dough on Baking Sheets: Using a 3-tablespoon cookie scoop, place dough balls on the prepared cookie sheets, spacing them about 1.5 inches apart. Press the reserved chocolate chips on top of each cookie.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes, or until the bottoms are golden brown and the cookies are set.
- Shape Cookies: Immediately after baking, use a cookie cutter or bowl larger than the cookies to gently press and rotate in a fast circular motion, creating perfectly round cookies.
- Cool: Allow cookies to cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Discard the egg whites or save them for another recipe like meringues or omelets.
- If you prefer nuttier cookies, lightly toast the pistachios before chopping.
- For a richer chocolate flavor, use dark chocolate chips or chunks.
- Ensure cookies are spaced well on the baking sheet to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies soft, add a slice of bread in the container; it will help maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: pistachio cookies, chocolate chip cookies, quick cookies, nutty cookies, 30 minute cookies, dessert recipe, easy cookies
