Easy Pistachio Chocolate Chip Cookies
Chewy, chocolate-studded cookies loaded with buttery pistachios and finished with a hint of flaky salt. Simple steps, bakery-style results.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.75 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 1.8 oz beaten egg from 1 large egg
- 0.6 oz egg yolk from 1 large yolk
- 2 tsp pure vanilla extract
- 2.3 cup all-purpose flour
- 1 tsp cornstarch for extra softness
- 0.75 tsp baking soda
- 0.5 tsp kosher salt
- 1.25 cup semi-sweet chocolate chips
- 0.75 cup roasted pistachios, chopped unsalted, shelled
- 0.25 tsp flaky sea salt for finishing, optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, cornstarch, baking soda, and kosher salt in a bowl; set aside.
- Cream softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the egg, egg yolk, and vanilla until smooth and glossy.
- Mix in the dry ingredients on low just until the dough comes together; do not overmix.
- Fold in chocolate chips and chopped pistachios until evenly distributed.
- Chill the dough 15–20 minutes to firm slightly for cleaner scoops.
- Scoop 1½-tablespoon mounds onto sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are set and centers look slightly soft.
- Cool on the sheet 5 minutes, sprinkle flaky salt if using, then move to a rack.
Notes
Try swapping half the semi-sweet chips for dark chocolate chunks or add 1 tsp orange zest for a bright twist. Store cookies airtight at room temperature up to 4 days, or freeze portioned dough balls for fresh-baked cookies anytime.
This recipe is an original creation inspired by classic Easy Pistachio Chocolate Chip Cookies flavors. All ingredient ratios and instructions are independently developed.