Name: Chocolate and Pistachio Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 220g plain flour; ¾ tsp bicarbonate soda; 1 tsp cornflour; ¼ tsp salt; 1 medium egg ((room temperature)); 1 tsp vanilla extract; 140g unsalted butter ((room temperature)); 100g soft brown sugar; 70g granulated sugar; 100g chocolate chips (plain or milk); 100g pistachios ((chopped))

Jump to Recipe

Last week I posted a recipe for chocolate ganache tarts with pistachio. This week it’s chocolate and pistachio cookies. I decided to keep up the chocolate and pistachios theme since I have so much chocolate and pistachios left over.

These chocolate and pistachio cookies are hands down my favourite cookies on my blog. If you didn’t know, I love chocolate and I love nuts. If I ever buy chocolate at the shops, it will always be a chocolate bar that contains nuts. Any food that combines the two is my friend.

These cookies are soft, chewy and the combination of chocolate with pistachios give them a gorgeous nutty taste. I sometimes make them with milk chocolate and sometimes dark chocolate and both ways are equally delicious. They are quick, easy to make and you can have a batch prepared and baked in no time.

Use Your Favourite Nuts

I love these cookies with pistachio but I have made them with other nuts such as:

Pecans
Walnuts
Peanuts
Hazelnut
Almonds
Macadamia Nuts
Pine Nuts

Ingredients for Chocolate and Pistachio Cookies

220g plain flour
¾ teaspoon bicarbonate soda
1 teaspoon cornflour
¼ teaspoon salt
1 medium egg (room temperature)
1 teaspoon vanilla extract
140g unsalted butter (room temperature)
100g soft brown sugar
70g granulated sugar
100g chocolate chips (plain or milk)
100g pistachios (chopped)

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. Add the chocolate chips and pistachios then pour in the dry ingredients and continue to mix until all the ingredients are well incorporated.

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 4/350^oF/180^oC.

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.

Recipe Tips

Remove the egg and butter from the fridge a few hours before you bake. This tends to help the cookie dough combine better.
Cornflour helps the cookies stay chewy in the middle. In the US and other countries cornflour is also known as corn starch.
You can prepare the dough in advance and refrigerate overnight. The cookie dough can also be frozen and baked straight from the freezer.
You can also use a chocolate block and chop it into small pieces but it should have a minimum of 30% cocoa and also be good quality chocolate.
When you add the chocolate to the dough, save a few pieces of chocolate to add to the top of the cookie after it has come out of the oven. This is so you can have some solid pieces of chocolate in the cookies as the rest would have melted.

Nutrition

Calories	Fat	Saturates	Carbs
229kcal	12.9g	6.5g	24.0g
Sugars	Fibre	Protein	Salt
14.3g	1.3g	3.9g	0.05g

Nutritional values based on 1 cookie

Storage

These baked chocolate and pistachio cookies can be stored in an airtight container for up to 6 days though best consumed within 4 days. Unbaked cookie dough can be stored in the fridge for a few days or in the freezer for around a month.

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5 from 1 vote

Chocolate and Pistachio Cookies

These cookies are soft, chewy and the combination of chocolate with pistachios give them a gorgeous nutty taste.

Prep Time10

Cook Time12

Total Time22

Yield: 16 servings

Calories: 229kcal

Ingredients

220g plain flour
¾ teaspoon bicarbonate soda
1 teaspoon cornflour
¼ teaspoon salt
1 medium egg (room temperature)
1 teaspoon vanilla extract
140g unsalted butter (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. Add the chocolate chips and pistachios then pour in the dry ingredients and continue to mix until all the ingredients are well incorporated.
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 4/350^oF/180^oC.
emove 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.

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