This recipe has been my go-to when I want a cookie that feels special without being fussy. I first developed these pistachio chocolate chip cookies during a long weekend when a bag of shelled pistachios begged to be used up. The combination of finely pulsed pistachio crumbs folded into a brown-butter-like, sugar-forward dough and the contrast of chopped semi-sweet chocolate created a texture and flavor profile that became irresistible. The exterior crisps just enough while the center stays tender and slightly chewy, and the pistachio notes lift the chocolate rather than compete with it. Every time I bake a batch, family members comment on the aroma and reach for seconds before the cookies have fully cooled. I discovered the trick that changed everything: pulse half the pistachios to a near-meal texture so they integrate into the dough and lend an almost buttery pistachio backbone, while roughly chopping the remaining pistachios for crunch and visual appeal. I also experimented with melting the butter until just liquefied and cooling it to warm — this preserves moisture and encourages a tender crumb. The bake time window (10–14 minutes at 350°F) is forgiving but watch for the telltale golden edges and slightly glossy, set tops. These cookies are the kind you bring to gatherings because they look elegant, store well for a couple days, and freeze beautifully for future baking sessions.

Ingredients

• Shelled pistachios (2/3 cup total): Use unsalted, shelled pistachios; divide into two portions. Pulse 1/3 cup to fine crumbs to fold into the dough and roughly chop the remaining 1/3 cup for texture and garnish. You can use in-shell roasted pistachios if preferred, but remove skins for a cleaner color.
• All-purpose flour (2 cups + 2 Tbsp): Spoon and level when measuring to avoid compacting. I prefer King Arthur or Gold Medal for consistent results — this amount gives a dough that spreads modestly while holding its shape.
• Baking soda (1/2 tsp) and kosher salt (1/2 tsp): Baking soda helps with subtle lift and edge crispness; kosher salt balances sweetness. If using table salt, reduce slightly.
• Unsalted butter (12 Tbsp / 1 1/2 sticks): Melted and cooled to warm; this helps create a tender crumb. Use real butter for depth of flavor — European butter will make the cookies richer.
• Light brown sugar (1 cup) and granulated sugar (1/2 cup): The brown sugar brings moisture and molasses notes; the granulated sugar contributes crisping. Measure carefully for consistent texture.
• Egg (1 large) + egg yolk (1 large): The extra yolk enriches the dough and keeps centers soft while still allowing edges to brown.
• Vanilla extract (2 tsp): Pure vanilla adds warmth; use a good-quality extract for the best aroma.
• Semi-sweet chocolate (1 1/2 cups chopped / chips): I use a mix of chopped chocolate and chips for pockets of melty chocolate and defined bites. Rough-chop chocolate bars for varied melt and texture.
• Flake salt: A light sprinkle on each cookie right out of the oven makes the flavors pop and adds a gourmet finish.

Instructions

Chop the pistachios: Place 1/3 cup of pistachios in a food processor and pulse to a fine crumb — you want something reminiscent of coarse meal that will integrate into the dough. Pulse the remaining 1/3 cup only a few times to retain some larger pieces. Set both aside separately; the finer crumbs will add pistachio flavor throughout, the chopped bits provide textural contrast. Melt and cool the butter: Melt the 12 tablespoons of unsalted butter in a small saucepan or microwave until just liquefied. Allow it to sit until warm to the touch — not hot — so it combines smoothly with the sugars and won’t scramble the egg. Warm melted butter disperses fat evenly, improving texture and reducing graininess from the sugars. Mix dry ingredients: Whisk together the 2 cups plus 2 tablespoons of flour, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt in a bowl. Sifting is optional; a quick whisk ensures even distribution of the leavening and salt, preventing pockets that could alter rise or flavor. Combine wet ingredients: In a separate large bowl, mix the warm melted butter with 1 cup light brown sugar and 1/2 cup granulated sugar until well combined. Add the egg, egg yolk, and 2 teaspoons vanilla, stirring until glossy and uniform. Fold in the pistachio crumbs so the nutty flavor is built into the batter rather than sitting only on the surface. Bring dough together: Add the dry ingredients to the wet in two additions, mixing until just incorporated — avoid overworking to keep cookies tender. Fold in most of the chopped pistachios and all of the chopped semi-sweet chocolate, reserving a bit to press on top when the cookies come out of the oven. Chill the dough: The dough will be soft. Refrigerate for at least 30 minutes and up to 2 days; chilling firms the dough, concentrates flavors, and reduces spread so the cookies bake with better texture and appearance. If freezing for longer storage, portion into balls and freeze on a tray before transferring to a bag. Bake: Preheat the oven to 350°F. Line a sheet with parchment or a silicone mat. Divide dough into 18 balls (about 60 grams or roughly 2 ounces each), spacing them about 2 inches apart. Bake 10–14 minutes until the edges are golden and tops are set but still slightly glossy. For a chewier center, err toward the lower end of the time range; for crispier cookies, bake a little longer. Garnish and cool: Right out of the oven, press a few reserved chocolate pieces and chopped pistachios into each cookie and sprinkle with a tiny pinch of flake salt. Let cool on the baking sheet for 10–15 minutes to finish setting before transferring to a wire rack.

Storage Tips

For short-term storage, layer cooled cookies between sheets of parchment in an airtight container at room temperature for up to 3 days. To extend life, refrigerate for up to a week — bring back to room temperature before serving for best texture. For long-term storage, freeze single-layer baked cookies on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen cookies at 300°F for 5–7 minutes to revive the crisp edges and melty centers, and add a fresh sprinkle of flaky salt after warming.

Ingredient Substitutions

If pistachios are unavailable, toasted hazelnuts or almonds can provide a similar toasty, nutty profile, though the distinct pistachio color and flavor will be missing. To make these dairy-free, use a high-quality dairy-free butter alternative and check the chocolate for dairy-free labeling; texture will be slightly different but still pleasant. For a lower-sugar version, reduce granulated sugar by 2 tablespoons and increase dark chocolate content, but note the texture will be less crisp. For gluten-free, substitute a 1-to-1 gluten-free flour blend and allow the dough a brief chill to hydrate the alternative flours.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for an elevated dessert, or plate with fresh berries and a sprig of mint for brunch. These cookies also pair beautifully with strong coffee, a lightly sweetened iced tea, or a nutty dessert wine. For gifting, stack in a clear box with wax paper and a ribbon — the green pistachio flecks make an attractive presentation that feels thoughtful and artisanal.

Cultural Background

Pistachios have a long culinary history across the Mediterranean and Middle East, prized for their buttery texture and vibrant color. Incorporating pistachios into baked goods is a modern nod to those traditions while pairing them with chocolate reflects a contemporary fusion of flavors. This cookie takes inspiration from American-style drop cookies — generous, slightly rustic rounds that emphasize texture and ingredient quality — while honoring the pistachio’s storied place in global cuisine.

Seasonal Adaptations

In spring, fold in a teaspoon of citrus zest (lemon or orange) for a bright lift. For winter holidays, toast the pistachios with a pinch of cinnamon and swap half the semi-sweet chocolate for chopped dark chocolate with higher cocoa content. For summer al fresco gatherings, serve slightly chilled cookies with chilled mascarpone and a drizzle of honey as a light dessert course.

Meal Prep Tips

Form dough balls and arrange them on a baking sheet, then freeze until solid and transfer to a bag for easy baking later — you can bake from frozen, adding 1–2 minutes to the bake time. Portioning dough ahead saves time and guarantees fresh-baked cookies at a moment’s notice. Label bags with the date and bake directly from frozen to keep the best texture and flavor.

These pistachio chocolate chip cookies combine technique and accessibility, producing a bakery-quality treat in a home kitchen. Whether shared over coffee, gifted to a neighbor, or tucked into a lunchbox, they bring warmth and a slightly unexpected nutty twist that makes every bite memorable. Try them once and you’ll likely keep the pistachios in your pantry from then on.