Description
Delightfully soft and flavorful Pistachio Cream Chocolate Chip Cookies combine the nutty richness of pistachio cream and crunchy pistachios with melty chocolate chips. This recipe yields perfectly balanced cookies, combining buttery dough with a decadent pistachio twist and a hint of vanilla, ideal for sharing or indulging in a sweet treat.
Ingredients
Scale
Cookie Dough
- 8 tbsp pistachio cream (plus extra for topping)
- 113 g unsalted butter (½ cup), softened
- 100 g light brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- 1 large egg (room temperature)
- ½ tsp vanilla extract
- 160 g all-purpose flour (1â…“ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g chocolate (½ cup + 1 tbsp), chopped
- 45 g pistachios, crushed (â…“ cup)
Instructions
- Preheat and Prepare: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Pistachio Cream, and Sugars: In a large mixing bowl, beat the softened unsalted butter together with the pistachio cream, light brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a creamy base that incorporates the nutty pistachio flavor throughout the dough.
- Add Egg and Vanilla: Crack in the large room temperature egg and pour in the vanilla extract, then continue to beat until all ingredients are fully combined and smooth, ensuring the egg emulsifies with the butter mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients will give the cookies their structure and leavening.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet butter mixture, stirring gently until just incorporated. Avoid overmixing to keep the cookies tender.
- Add Chocolate and Pistachios: Fold in the chopped chocolate and crushed pistachios evenly throughout the cookie dough to distribute texture and flavor in every bite.
- Shape the Cookies: Using a tablespoon or cookie scoop, place spoonfuls of dough on the prepared baking sheet, spacing them about 2 inches apart. Optionally, add a small dollop of pistachio cream on top of each cookie for extra richness.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are golden and the centers look set but still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents breakage and helps the cookies firm up to the perfect texture.
Notes
- Use room temperature butter and egg for better mixing and texture.
- Do not overbake; cookies will continue to firm up while cooling.
- For an extra pistachio punch, add a few crushed pistachios on top before baking.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- You can substitute semi-sweet chocolate chips if you prefer smaller pieces.
