Go Back
–+ servings
Pistachio chocolate chip cookies laid on top of each other.
No ratings yet

30 Minute Pistachio Chocolate Chip Cookies

Prep: 10 minutes
Cook: 14 minutes
Total: 24 minutes
Servings: 12 cookies
These homemade pistachio chocolate chip cookies are gooey from melted dark chocolate but have an extra crunchy texture from chopped pistachios that are baked into the batter. The best part about making them is that they don't require any chill time and can be ready in 30 minutes or less. Let's dive in to this quick and easy recipe!
Print Pin Save

Ingredients

  • ½ cup (113.5 g) unsalted butter, melted
  • ⅔ cup (146.67 g) brown sugar, packed
  • 2 tbsp (2 tbsp) white sugar
  • 2 (2) egg yolks, whites discarded
  • 1 tsp (1 tsp) vanilla extract
  • 1 1/2 cup (156.25 g) all purpose flour
  • ¼ tsp (0.25 tsp) baking powder
  • ½ tsp (0.5 tsp) baking soda
  • ¼ tsp (0.25 tsp) kosher salt
  • 1/2 cup (135 g) semi sweet dark chocolate chips
  • 3/4 cup (177.44 ml) shelled, chopped pistachios

Instructions
 

  • Preheat the oven to 350° F and line 2 cookie sheets with parchment paper.
  • Melted butter and sugar mixed together in a glass bowl.
    In a medium sized microwave safe bowl melt the 1/2 cup butter. Add the 2/3 cup brown sugar and 2 tbsp white sugar and mix till smooth.
  • Add the 2 egg yolks and 1 tsp vanilla extract and mix again.
  • Add in the 1 1/2 cups flour, 1/4 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp kosher salt and stir till dough forms.
  • Chocolate and pistachios on top of cookie batter in a bowl.
    Stir in the 1/2 cup chocolate chips and 3/4 cup chopped pistachios. Leave out a handful of chocolate on the side and add the rest into the batter. Mix until evenly combined.
  • Scoop out the dough using a 3 tbsp cookie scoop. Press the leftover chocolate pieces all over the tops of each cookie. Place on a cookie sheet leaving 1.5 inch space between each one and bake for 12-14 minutes or until the bottom of the cookie is golden brown.
  • To make perfectly round cookies- immediately after baking place a cookie cutter or bowl that is larger than the cookie and move your hand in a fast circular motion to round the cookies into perfect circles.
  • Cool for 10 minutes on the cookie sheet then transfer to a wire rack to cool completely.

Notes

Use whatever kind of pistachios you have on hand. I prefer roasted and salted but un salted works too!
Serving: 1cookie, Calories: 312kcal, Carbohydrates: 35g, Protein: 4g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 53mg, Sodium: 110mg, Potassium: 138mg, Fiber: 2g, Sugar: 18g, Vitamin A: 287IU, Vitamin C: 0.1mg, Calcium: 38mg, Iron: 2mg
Course: cookie, Cookies, Dessert, desserts
Author: Sam Adler
Cuisine: American, Anything
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!