Pistachio Chocolate Chip Cookies
Serves 16
30 mins prep
10 mins cook
30 mins
40 mins total
These pistachio chocolate chip cookies are packed full of pistachios, milk chocolate, and dark chocolate. They have crisp edges, perfectly chewy centers and loads of pistachio and chocolate flavor! Brown butter and cardamom adds so much depth and flavor and pair so well with the toasty pistachio flavor. If you love pistachios and thin crispy chewy chocolate chip cookies, these are the perfect cookies for you to make.
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Add butter into a medium saucepan and melt on medium heat. Stir to prevent from burning. It will start to foam, then the foam will subside. Stir occasionally to prevent burning. Once it starts foaming again, stir until the specks start to turn golden-brown - this will happen quickly.
⅕ 1 unsalted butterImmediately add chopped pistachios (reserve a tablespoon for topping the cookies) into the brown butter and stir. Add cardamom and stir. Turn off the heat and very carefully pour the butter and pistachio mixture into a heat-safe bowl.
⅕ ⅔ pistachios⅕ ½ ground cardamomLet the butter mixture cool to room temperature - it will become thicker but still stirrable. You can speed along the process by popping it into the fridge or in an ice bath.
Add brown sugar, granulated sugar, and salt into the butter mixture. Mix with a spatula or whisk until lightened in color and thick.
⅕ ¾ brown sugar⅕ ½ granulated sugar⅕ ¼ sea saltAdd one egg and vanilla. Mix with a spatula or whisk until fully combined and the mixture lightens in color.
⅕ 1 large egg⅕ 1 pure vanilla extractSift flour and baking soda right into the same bowl. Fold with a spatula until a soft cookie dough forms. Add the chocolate, reserving a few tablespoons for pressing on top of the cookies. Fold the chocolate into the cookie dough with a spatula just until combined.
⅕ 1 all purpose flour⅕ ½ baking soda⅕ 1 semisweet chocolate chips or chopped chocolateUse a cookie scoop to portion the cookie dough into about 2 ½ tablespoon sized cookie balls. Place onto a parchment lined plate or cookie sheet. Press the reserved pistachios and chocolate on top of the cookie dough balls so that they stick.
Chill in the freezer for 30 minutes or in the fridge for 5 hours. You can keep the cookie dough balls in the fridge for up to 2 days before baking. Preheat the oven to 355°F (180°C) 30 minutes before the cookies are ready to bake.
Line a baking sheet with parchment paper. Place cookie dough balls onto the parchment paper, making sure to leave at least three inches of space between each cookie dough ball - they will spread.
Bake for 10-12 minutes in the preheated oven, or until bottoms and edges are golden brown. Remove from the oven and let cool on the baking sheet for one minute. Sprinkle with flaky salt and use a spatula to transfer onto a cooling rack to cool completely. Bake the rest of the cookie dough.
⅕ 1 flaky salt
