Description
These pistachio cookies are the ultimate treat – thick and chewy, bursting with pistachio flavor and studded with dark chocolate chunks. A perfect blend of nuttiness and sweetness in every bite!
Ingredients
Pistachio Butter:
- 1/2 cup (70 g) pistachios
Cookies:
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 6 oz (170 g) dark chocolate bars, chopped , 60% cacao
- 1/2 cup (70 g) pistachios, roughly chopped
- flaky sea salt, extra chopped chocolate and extra chopped pistachios for topping
Instructions
- Preheat and Prepare: Preheat oven to 350 degrees. Line baking sheets with parchment.
- Make Pistachio Butter: Process 1/2 cup pistachios until finely ground.
- Prepare Dry Ingredients: Whisk flour, baking powder, baking soda, and salt.
- Cream Butter and Sugars: Beat butter, brown sugar, and white sugar until fluffy.
- Add Wet Ingredients: Mix in egg yolks, vanilla, and ground pistachios.
- Combine Dry and Wet: Gently mix dry ingredients into wet.
- Stir in Mix-Ins: Fold in chocolate and pistachios.
- Scoop and Bake: Use a cookie scoop to portion dough and bake for 10-12 minutes.
- Cool and Decorate: Cool on sheet, then transfer to rack. Top with extra toppings.
Notes
- For extra chewy cookies, slightly underbake them.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg