Chocolate Pistachio Cookies

These Chocolate Pistachio Cookies combine the best of both worlds. They're gooey double chocolate cookies with nutty, roasted salty pistachios mixed in. They have crisp edges, and gooey chocolate middles. No chill time required either! The sweet and salty cookies of my dreams!

After making my Salted Pistachio Dark Chocolate Chip Cookies which continues to be the top recipe on the blog year after year, I knew I had to make a chocolate version.

One fun fact about me is that I am the biggest chocolate and pistachio lover, so honestly I can't believe I haven't baked these cookies any sooner!

These pistachio chocolate chip cookies come together in one bowl with no chill time required. They're perfectly chewy, gooey, and so rich.

The combination of salty roasted pistachios with sweet chocolate has me drooling all over again. Serve these homemade cookies warm fresh from the oven with a glass of cold milk and I am in heaven!

Step by step instructions

Here is how to make and bake these Chocolate Pistachio Cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.

Step 1 - Combine dry ingredients. In a bowl, add flour, sifted cocoa, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.

Step 2 - Whisk butter and sugars. Combine the melted butter, brown sugar, and white sugar until well combined (1-2 minutes).

Step 3 - Add in eggs, and vanilla. Whisk in the egg, egg yolk, and vanilla until mixed together, about another minute or two.

Step 4 - Combine. Add the dry and wet ingredients together with a spatula just until a soft cookie dough forms. Then mix in the chopped pistachios and chocolate.

Step 5 - Scoop and bake. Scoop 6 cookies per tray, evenly dividing them from one another, then add extra pistachios and chocolate on top (optional).

Step 6 - Bake. Bake the cookies for 13-16 minutes or until the edges are baked and the middles remain puffy and slightly underbaked.

FAQ

How do I keep my cookies soft and chewy?

Don’t over-bake them! It's so easy to over-bake chocolate cookies because you can't see the golden brown edges.

These pistachio chocolate chunk cookies are ready when the edges will be set to the touch, and the centers will be slightly underbaked. They'll continue to set as they cool.

How do I store these cookies?

These cookies stay good on the counter in an airtight container for up to 5 days, and in the refrigerator for up to 1 week.

Can I freeze these cookies?

Yes! Once baked and cooled, place in a freezer-safe bag or container and keep frozen for up to 3 months.

When ready to eat, you can thaw them at room temperature, warm up in the microwave on 15 second intervals, or heat up in the oven for 5-10 minutes at 300°F.

What chocolate works best - chips, chunks, or a chopped up bar?

I used semi-sweet chocolate chips, but any works great! I recommend semi-sweet or dark. A chopped up chocolate bar will give you extra gooey bites.

What cocoa powder is best?

Use natural unsweetened cocoa powder for the best results. Dutch-processed cocoa will create a darker color and is smoother, while natural cocoa has a slightly sharper, more bitter taste. For best texture, make sure to sift the cocoa powder before using.

Can I freeze the cookie dough?

Absolutely. Once made, roll into balls (I used 2 tbsp per cookie and used a cookie scooper for most accurate measurements and efficiency). 

Place the cookie dough balls into a container and freeze until solid, than move into an airtight Ziplock bag. Freeze for up to 3 months.

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