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–+ servings

Pistachio Chocolate Chip Cookies

A gorgeous balance of sweet, salty, and nutty – these Pistachio Chocolate Chip Cookies are the ultimate treat for cookie lovers!

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Prep: 20 minutes
Cook: 10 minutes
Chilling Time: 15 minutes
Total: 1 hour
Servings: 12

Ingredients

For the pistachio chocolate chip cookies:

  • 160 grams Unsalted butter
  • 150 grams Light brown sugar
  • 100 grams White caster sugar
  • 1 medium Egg room temperature
  • 1 medium Egg yolk
  • 1 teaspoon Vanilla extract
  • 250 grams Self-raising flour
  • 1 tablespoon Cornflour or cornstarch
  • 0.5 teaspoon Salt
  • 100 grams Milk chocolate chopped into small chunks
  • 75 grams Pistachios (shelled) roughly chopped

For the decoration (optional):

  • 100 grams Pistachio cream
  • 25g Pistachios (shelled) roughly chopped
  • Sea salt flakes
Metric - US Customary

Instructions

  • Start by browning the butter. Measure the butter into a saucepan and place over medium heat. Stir until melted. Continue to heat for another 5ish minutes, swirling the pan occasionally, until the melted butter is foamy on top, a golden amber colour beneath and has a nutty aroma. There should be brown flecks in the bottom of the saucepan. Pour into a mixing bowl and leave to cool for 10 minutes.
    160 grams Unsalted butter
  • Add both sugars and mix to combine.
    150 grams Light brown sugar, 100 grams White caster sugar
  • Add the egg, egg yolk, and vanilla extract and mix to combine.
    1 medium Egg, 1 teaspoon Vanilla extract, 1 medium Egg yolk
  • Add the flour, cornflour and salt. Fold to make a thick cookie dough.
    250 grams Self-raising flour, 0.5 teaspoon Salt, 1 tablespoon Cornflour
  • Fold in the milk chocolate chunks and chopped pistachios.
    100 grams Milk chocolate, 75 grams Pistachios (shelled)
  • Cover the bowl with clingfilm and refrigerate for 15 minutes. This allows the flavours to further develop.
  • Preheat the oven to 180°C fan / 200°C conventional and line two large baking trays with greaseproof paper.
  • Scoop up heaped tablespoons of cookie dough and roll into balls (you should be able to make 12 in total). Arrange 6 balls on each baking tray, leaving space between each so they have room to spread.
  • Bake on the middle shelf of your oven for 10 minutes until golden around the edge. The middle should look a little underbaked. Leave to cool on the baking tray for at least 20 minutes.
  • For the decoration, top each cookie with a teaspoon of pistachio cream, a scattering of pistachios and a sprinkle of flaky sea salt. Enjoy!
    100 grams Pistachio cream, 25g Pistachios (shelled), Sea salt flakes

Video

Notes

Store your pistachio chocolate chip cookies in a baking tin, at room temp, for up to 5 days.