Pistachio Chocolate Chip Cookies
These golden bakery-style cookies feature crisp edges, a soft chewy center, dark chocolate chunks, crunchy pistachios, and a creamy pistachio filling, finished with sea salt for a balanced sweet and salty flavor.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 freezer
Ingredients
- 1 2/3 cups all-purpose flour 200 g
- 1/2 cup unsalted butter softened (120 g)
- 1/2 cup brown sugar 100 g
- 1/4 cup white sugar 50 g
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 7/8 cup dark chocolate chunks 120 g
- 1/2 cup pistachios roughly chopped (80 g)
- 1/2 cup pistachio cream 120 g, frozen for filling
- Coarse sea salt for topping
Instructions
- Freeze teaspoons of pistachio cream on parchment paper for 30 minutes until firm.
- Cream softened butter with brown and white sugars until light and fluffy.
- Add egg and vanilla extract to the butter mixture and mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in chocolate chunks and chopped pistachios.
- Take about 2 tablespoons of dough, flatten it, place a frozen pistachio cream piece in the center, cover with another dough piece, seal edges, and shape into a ball.
- Chill the dough balls in the refrigerator for 30 minutes to maintain shape.
- Preheat oven to 350°F (180°C). Arrange dough balls on a lined baking sheet spaced apart.
- Bake for 11 to 13 minutes until edges are golden but centers remain soft.
- Sprinkle coarse sea salt on warm cookies and allow to cool 10 minutes before serving.
Notes
- Use high-quality dark chocolate (60–70%) for best flavor.
- Add 1 tablespoon pistachio paste to dough for extra pistachio taste.
- Undercook slightly to keep centers soft and gooey.
- Store cookies in an airtight container for up to 4 days.