30 Minute Pistachio Chocolate Chip 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!
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.
- 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.
- 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!
STORAGE AND FREEZING
Storing: To keep these cookies fresh, store them in an airtight container or zip top bag at room temperature for up to 3-4 days. Freezing: After baking and cooling completely, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper. They can be stored in the freezer for up to three months. When ready to enjoy, thaw at room temperature or warm them in the oven for a few minutes for that fresh-baked taste.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
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