This week I'm posting a recipe for these delicious chocolate chip and pistachio cookies. They're are super quick and easy to prepare so you can have these cookies made in no time.
These cookies are soft, chewy and the combination of chocolate with pistachios give them a lovely nutty flavour. You can make them with milk, dark or white chocolate or even use different nuts. Nuts you can use include chopped pecans, walnuts or hazelnuts.
These chocolate chip and pistachio cookies are perfect for an after dinner treat or if you just feel like quick sweet treat. This recipe is simple and easy to follow so if you love chocolate and pistachios then this recipe is for you.
Ingredients for Chocolate and Pistachio Cookies
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour - plain flour or all purpose flour.
- Bicarbonate soda - also known as baking soda.
- Cornflour - also known as cornstarch.
- Salt - I use fine sea salt.
- Egg - use a room temperature egg.
- Vanilla - vanilla extract or vanilla bean paste.
- Butter - use soft room temperature unsalted butter.
- Sugar - I use a combination of soft brown sugar and granulated sugar.
- Chocolate - use milk, dark or white chocolate chips.
- Pistachios - use chopped pistachios.
How to Make Chocolate and Pistachio Cookies
1. To a bowl, sift and whisk together the plain flour, bicarbonate soda, cornflour and salt then set aside. To a second bowl, whisk together the egg and vanilla extract also set aside.
2. To a third bowl or stand mixer bowl, cream together the butter, brown sugar and granulated sugar until creamy and fluffy and then pour in the egg and vanilla then continue to mix until well combined. Mix in the dry ingredients then mix in the chocolate chips with the pistachios and combine well.
3. Take a heaped spoon of dough (42g) and roll the dough into a small ball then place the dough on a large plate or tray lined with baking paper. Repeat this until all the dough is used up and then wrap the plate with plastic wrap and place in the refrigerator for 30 minutes. Whilst the cookie dough is in the refrigerator, prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC/160oC fan.
4. Remove the plate from the fridge and place the cookies that you want to bake on the baking tray ensuring there is space for them to spread around 10cm. If you do not have enough space on the tray then you can place the remaining cookie dough balls back in the refrigerator and bake them in batches or you can freeze the rest and bake as needed.
5. Bake in the lower part of the oven for 12 minutes or until slightly brown. Immediately after the cookies are removed from the oven, place a few chocolate chips on top of the cookies. You can leave this part out if you wish. After 10 minutes, use a spatula and place the cookies on a cooling rack to completely cool then enjoy.
Nutrition
Nutrition based on 1 serving - Calories: 229kcal | Fat: 12.9g | Saturates: 6.5g | Carbs: 24.0g | Sugar: 14.3g | Fibre: 1.3g | Protein: 3.9g | Salt: 0.05g.
Storage
Store these chocolate and pistachio cookies in an airtight container at room temperature up to 5 days.
You can make the cookie balls and store them in the freezer for up to 3 months. You can bake them from frozen just add 2 minutes to the baking time.
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Chocolate and Pistachio Cookies
Ingredients
- 220g plain flour or all purpose flour
- ¾ teaspoon bicarbonate soda or baking soda
- 1 teaspoon cornflour or cornstarch
- ¼ teaspoon salt
- 1 medium egg (room temperature)
- 1 teaspoon vanilla extract
- 140g unsalted butter (soft at room temperature)
- 100g soft brown sugar
- 70g granulated sugar
- 100g chocolate chips (plain or milk)
- 100g pistachios (chopped)
Instructions
- To a bowl, sift and whisk together the plain flour, bicarbonate soda, cornflour and salt then set aside. To a second bowl, whisk together the egg and vanilla extract also set aside.
- To a third bowl or stand mixer bowl, cream together the butter, brown sugar and granulated sugar until creamy and fluffy and then pour in the egg and vanilla then continue to mix until well combined. Mix in the dry ingredients then mix in the chocolate chips with the pistachios and combine well.
- Take a heaped spoon of dough (42g) and roll the dough into a small ball then place the dough on a large plate or tray lined with baking paper. Repeat this until all the dough is used up and then wrap the plate with plastic wrap and place in the refrigerator for 30 minutes. Whilst the cookie dough is in the refrigerator, prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC/160oC fan.
- Remove the plate from the fridge and place the cookies that you want to bake on the baking tray ensuring there is space for them to spread around 10cm. If you do not have enough space on the tray then you can place the remaining cookie dough balls back in the refrigerator and bake them in batches or you can freeze the rest and bake as needed.
- Bake in the lower part of the oven for 12 minutes or until slightly brown. Immediately after the cookies are removed from the oven, place a few chocolate chips on top of the cookies. You can leave this part out if you wish. After 10 minutes, use a spatula and place the cookies on a cooling rack to completely cool then enjoy.
Selina Brookes says
Good recipe