Chocolate Pistachio Cookies
Chewy chocolate pistachio cookies packed with rich cocoa flavor and crunchy, nutty roasted pistachios. These easy homemade cookies are soft, rich, decadent, and perfect for dessert, snacking, or any holiday baking!
Ingredients
- 2/3 cups + 1 tbsp unsalted butter melted and cooled
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 tbsp vanilla
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder sifted
- 2 tsps cornstarch
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cups semi-sweet chocolate chips
- 1/2 cup roasted pistachios* roughly chopped
Instructions
- Preheat the oven to 350℉/176℃ and line two baking trays with parchment paper and set aside. Melt the butter and allow it to cool as you prep the rest of the ingredients.
- In a bowl, mix together the flour, cocoa powder, baking soda, baking powder, cornstarch, and salt. Set aside.
- In another large bowl, whisk together the butter, brown sugar, and white sugar until well combined (about 1-2 minutes).
- Whisk in the egg, egg yolk, and vanilla, scraping the sides of the bowl as needed (another 1-2 minutes).
- Combine the dry and wet ingredients together just until a soft cookie dough forms. Then mix in the chopped pistachios and chocolate chips.
- Scoop 6 cookies per tray, evenly spacing them apart from one another. Add extra chocolate and pistachios on top if desired.
- Bake the cookies for 13-16 minutes.
- Allow to cool slightly, then transfer to a cooling rack and enjoy! My favorite way to eat these cookies is warm fresh from the oven with a cold glass of milk.
Make sure to sift your cocoa powder so there are no dry clumps!
It's easy to over-bake chocolate cookies because you can't see the golden brown edges. The cookies are ready when the edges will be set to the touch, and the centers should look slightly underdone when you take them out. They'll continue to set as they cool. It's better to underbake, than overbake!
Notes
Pistachios: salted or unsalted works based on preferance. If using salted, you may omit the 1/4 tsp salt.