Description
Delight in these Pistachio Cream Chocolate Chip Cookies, a perfect blend of nutty pistachio flavor and classic chocolate chips. Soft and chewy with a delightful crunch from roasted pistachios, these cookies offer a gourmet twist on a beloved dessert favorite, perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup pistachio cream (unsweetened or lightly sweetened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 3/4 cup chopped roasted pistachios
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream the wet ingredients: In a large mixing bowl, beat together the softened butter, pistachio cream, granulated sugar, and brown sugar until the mixture becomes light and fluffy, ensuring the sugars dissolve well and the texture is smooth.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing thoroughly until fully combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine dry and wet: Gradually add the dry mixture to the wet ingredients, stirring just until all flour is incorporated to avoid overmixing and maintain a tender cookie texture.
- Add pistachios and chocolate chips: Gently fold in the chopped roasted pistachios and semi-sweet chocolate chips to evenly distribute the crunchy and chocolaty elements throughout the dough.
- Scoop the dough: Using a tablespoon, portion out the cookie dough onto the prepared baking sheet, spacing the scoops about 2 inches apart to prevent spreading and sticking together during baking.
- Bake the cookies: Place the baking sheet in the oven and bake for 10 to 12 minutes until the edges turn a light golden color and the centers appear set but still soft.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 2 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use high-quality pistachio cream for the best flavor; avoid overly sweetened versions to maintain balance.
- Store cookies in an airtight container at room temperature for up to 5 days to keep freshness.
- Cookies can be frozen for up to 2 months; thaw at room temperature before serving.
