These pistachio and chocolate cookies are baked using brown butter with vibrant pistachio pieces. They are crispy on the outside and chewy inside. The perfect combination for your favourite evening treat!
I think every year I have my ingredient of the year. 2 years ago, it was oranges, last year it was lemons and this year I think it needs to be pistachios. The year just started and out of three bakes, all of them had pistachios. This ingredient just elevates everything and brings a wonderful green colour to your dessert. It’s really hard to resist!
There’s something magical about the pairing of pistachios and chocolate. The rich, buttery flavour of pistachios combined with the sweet, melty goodness of chocolate creates a cookie that’s both comforting and sophisticated. These cookies are perfect for any occasion, from a cosy night in to impressing your friends at a cookie swap. Plus, they’re so easy to whip up, making them a go-to treat for even the busiest bakers.
My Fussy Eater already declared that these pistachio and chocolate cookies are his favourite. I think it’s a pretty solid stamp of approval and it’s diffidently a sign that you need to try them as well. However, I want to share one important practical tip. Do not rush the baking process as I did on my second attempt. Always let the cookie dough to stay in the freezer for at least 30 minutes before baking if you want to achieve the perfect chewy texture.
I hope this recipe will be your family’s favourite as it is mine. Happy baking!
Tips on How to Make the Best Pistachio and Chocolate Cookies
Making these cookies is very easy and won’t take too much of your time or effort. Just follow my recipe and check out these top tips:
- Quality Ingredients Matter: Use high-quality butter, fresh pistachios, and good-quality chocolate chips. The better your ingredients, the better your cookies will taste.
- Don’t burn your butter: Between making delicious brown butter and awful burned butter is a fine line. Keep an eye on your butter and always stir it to prevent it from burning.
- Properly Measure Flour: For the perfect texture, spoon the flour into the measuring cup and level it off. This prevents the cookies from becoming too dense.
- Chop Pistachios Finely: Give your cookies a delightful crunch by finely chopping the pistachios. This ensures every bite is filled with nutty goodness.
- Don’t Overmix the Dough: Mix the ingredients until just combined. Overmixing can result in tough cookies.
- Chill the Dough: For chewier cookies, chill the dough in the freezer for at least 30 minutes before baking.
Pistachio and Chocolate Cookies Recipe Variations
As with all the recipes, this one also can be very easily changed and adapted to your pallet. You can make a few very small changes and these cookies will get a completely different taste. Here are some easy suggestions:
- White or Dark Chocolate Chips: Swap out the milk chocolate chips for white or dark chocolate chips for a sweeter, more indulgent flavour.
- Almonds Instead of Pistachios: If you’re not a fan of pistachios, try chopped almonds for a different nutty twist.
- Gluten-Free Option: Use a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities.
- Add a Touch of Sea Salt: Sprinkle a pinch of sea salt on top of each cookie before baking for a delightful sweet and salty contrast.
If you’re looking for delicious cookie recipes, give these recipes a go:
Chocolate Cookies with Cherries
Brown Butter Cookies with Raspberries
Oat Cookies with Cranberries and Pecans
Chocolate Butter Cookies
Here are some products that helped me to bake these pistachio and chocolate cookies:
Pistachio Kernels
Chocolate Chips
Baking Paper
Baking Tray
Recipe
Ingredients
Cookies:
220g butter
80g pistachios
80g brown sugar
40g caster sugar
1 egg
220g flour
1 teaspoon baking powder
150g milk chocolate chips
Method
Make the cookies:
- Add the butter in a saucepan over a medium heat. Melt it until turns brown and releases a nutty fragrance.
- Pour the butter through the sieve to capture all the bits.
- Finally chop pistachios and add both types of sugars and brown butter. Mix everything and let the butter cool down completely.
- After your butter is at room temperature add all the rest ingredients (eggs, flour, baking powder, and milk chocolate chips).
- Mix all together and form same-size cookie balls. Add them on a baking sheet and place them in the freezer for at least 30 minutes or even overnight.
- Preheat the oven to 180 degrees.
- Take the cookie balls out of the freezer and bake them for 12-15 minutes.
- After you take them from the oven, sprinkle each cookie with chopped pistachios.
- Place the cookies onto a cooling rack and let them cool down.
