Chocolate Chip Pistachio Cookies
- Mixing bowls
- Wire rack
- Kitchen scale
- Small saucepan
INGREDIENTS
Dough:
- 5.6 ounces/160 grams unsalted butter, soft
- 3.5 ounces/100 grams pistachio paste
- 1 cup/200 grams white sugar
- 1 large egg/50 grams
- 2 cups + 1 tablespoon/270 grams all-purpose flour
- ½ teaspoon/2 grams baking powder
- ½ teaspoon/2 grams baking soda
Toppings:
- Melted milk chocolate
- Melted white chocolate
- Pistachio praline
- Whole peeled pistachios
INSTRUCTIONS
- Preheat the oven to 355°F/180°C (convection).
- In a large bowl, beat butter, pistachio paste, and sugar until smooth. Add the egg and mix until incorporated. Add flour, baking powder, and baking soda; mix until a smooth cookie dough forms. Chill dough 20 minutes if sticky.
- Divide dough into 3 ounces/85-gram balls. Place on a parchment-lined baking sheet, spacing evenly. Bake 12–13 minutes until the edges are lightly golden. Cool completely on a wire rack.
- Once cooled, drizzle with milk and white chocolate, pipe pistachio praline, and top with whole pistachios.
FAQ
How can I make the chocolate chip pistachio cookies dairy-free or vegan?
Replace the butter with an oat or cashew-based spread suitable for baking. Use plant-based chocolate for drizzling and ensure the pistachio paste contains no dairy additives. Substitute the large egg with a flax or chia egg by mixing one tablespoon of ground flaxseed or chia seeds with three tablespoons of water and letting it sit until gel-like.
How do I adjust baking these cookies for high-altitude baking?
Reduce baking powder and baking soda by about 15–25% to avoid excessive rise and collapse. Increase flour slightly, by one to two tablespoons per cup, to provide structure. Adding an extra egg yolk or a teaspoon of liquid, such as milk or water, can help maintain moisture. Keep a close eye on baking time, as cookies may bake faster at higher altitudes.
Can I make the chocolate chip pistachio cookies ahead of time?
The cookies can be prepared in advance by shaping the dough into balls and storing them in an airtight container in the refrigerator for up to 48 hours. Alternatively, bake the cookies and store them at room temperature in a sealed container for up to five days. For longer storage, freeze baked cookies for up to three months, placing parchment between layers to prevent sticking. When ready to eat, allow frozen chocolate chip pistachio cookies to thaw at room temperature or warm them slightly in the oven for fresh-baked texture.
How do I keep the cookies soft and chewy?
Avoid overbaking and remove them from the oven as soon as the edges turn lightly golden. Using a slightly higher ratio of butter and sugar helps retain moisture. Incorporating an extra egg yolk or a small amount of brown sugar can improve chewiness. Store the cooled cookies in an airtight container with a slice of bread, which releases moisture and keeps the chocolate chip pistachio cookies soft over several days. Avoid refrigerating baked cookies, as this can dry them out.
Can I substitute pistachio paste with another nut paste?
You can substitute pistachio paste in chocolate chip pistachio cookies with almond paste, hazelnut paste, or cashew butter. Each nut paste will alter the flavor profile slightly but still provide a rich, nutty base for the cookies. Adjust sweetness and texture as needed, since some nut pastes are sweeter or denser. To maintain a similar green color typical of pistachio cookies, you can add a small amount of green food coloring if desired.
What is the best way to melt and drizzle chocolate?
Use a microwave or a double boiler. In the microwave, heat chocolate in 20-second intervals, stirring between each interval until smooth and fully melted. Avoid overheating, which can cause the chocolate to seize. If using a double boiler, place a heatproof bowl over gently simmering water, ensuring the bowl does not touch the water. Use a spoon, fork, or piping bag to drizzle melted chocolate over cooled cookies. Drizzling while the cookies are completely cooled ensures clean lines and prevents chocolate from soaking into the cookie.
Can I freeze the chocolate chip pistachio cookies before/after baking?
The cookies can be frozen both before and after baking. To freeze before baking, shape the dough into balls, place them on a baking sheet, freeze until firm, then transfer to an airtight container or freezer bag. Bake directly from frozen, adding a minute or two to the baking time. For already baked cookies, allow them to cool completely, layer with parchment paper, and store in an airtight container or freezer bag for up to three months. Thaw at room temperature or warm slightly in the oven for freshly baked texture.
Are there any tips for achieving a more vibrant green pistachio color?
To enhance the green color of the chocolate chip pistachio cookies, use high-quality pistachio paste, which naturally has a slightly green tint. Adding a tiny amount of green gel or powder food coloring during the initial mixing stage with butter and sugar intensifies the color without affecting flavor. Avoid using natural food coloring liquids, which may thin the dough. Roasting or over-processing pistachios can darken the paste, so choose a bright, raw pistachio paste for the most vibrant green.
