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Crispy on the edges, soft in the middle, and bursting with rich chocolate and buttery pistachios, these Pistachio Chocolate Chip Cookies are something special.

Pistachio chocolate chip cookies on a cooling rack.

I love a good classic chocolate chip cookie, but when I want to serve something a little unique and different, this is the recipe I reach for. The roasted pistachios add a subtle nuttiness and crunch that is perfect with the bittersweet chocolate.

Perfect for bringing to a holiday party, making a special weekend treat, or taking to a neighbor, these cookies are a must-try. The dough comes together quickly and can be prepared in advance as well.

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Here’s Why You’ll Love This

  • Crispy edges and soft centers: The ideal texture combo in every bite.
  • Unique flavor pairing: Pistachios and chocolate are a match made in dessert heaven.
  • Flaked sea salt finish: Balances the sweetness and adds a gourmet touch.
  • Make-ahead friendly: The dough can be chilled ahead of time for an even better flavor.
  • Perfect for any occasion: Great for gifting, parties, or just treating yourself.

Ingredients You’ll Need

Ingredients for pistachio chocolate chip cookies in separate containers on a wooden background.
  • Unsalted butter: Adds richness and helps the cookies bake up with crisp edges.
  • Light brown sugar: Adds moisture and a deep, caramel flavor.
  • Granulated sugar: Balances the sweetness and helps the cookies spread.
  • Large eggs and yolks: Provide structure and richness.
  • Vanilla extract: Enhances all the other flavors.
  • All-purpose flour: The base of the cookie dough.
  • Cornstarch: Helps create a tender texture.
  • Baking soda: Gives the cookies their lift.
  • Kosher salt: Balances the sweetness and intensifies the chocolate flavor.
  • Bittersweet chocolate chips: You can use semi-sweet chocolate chips if you prefer, but we love bittersweet chocolate in this recipe.
  • Toasted pistachios: Add some crunch and great flavor.
  • Flaked sea salt: Enhances the flavor of the chocolate and pistachios. You can skip, but you’ll love it if you try it!

In Photos: How to Make Pistachio Chocolate Chip Cookies

Step 1: Cream Butter & Sugar

Combine the butter and sugars in a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric hand mixer) on medium-high speed until pale and fluffy.

Butter and sugars combined in a mixing bowl.

Step 2: Add Eggs & Vanilla

Add the egg, egg yolk, and vanilla, beating until completely incorporated. Scrape down the bowl.

Eggs, yolks and vanilla added to dough.

Step 3: Add Dry Ingredients

Add the dry ingredients in batches on medium-low speed until just combined.

Dry ingredients for chocolate chip cookies with pistachios added to dough.

Step 4: Add Chocolate & Pistachios

Stir in the chocolate chips and pistachios. Cover the bowl, place it in the refrigerator, and chill for 45 minutes.

Chocolate chips and nuts added to dough for pistachio chocolate chip cookies.

Step 5: Form Into Cookies

Use a 2-tablespoon scoop to drop balls of cookie dough onto the prepared sheets.

Cookie dough scooped onto baking sheet.

Step 6: Add Salt & Bake

Sprinkle with flaked sea salt, then bake until the edges are just beginning to turn golden brown, 8-10 minutes.

Salt sprinkled over cookie dough for pistachio chocolate chip cookies.

Helpful Tips & Tricks

  • Make sure to chill the dough to firm up the butter slightly. This will prevent the cookies from spreading too much.
  • Feel free to substitute other types of chocolate chips or nuts in the recipe.
  • You can very gently press the flaked sea salt into the cookie dough to help it adhere, but it’s not necessary.
  • Toast your pistachios for extra flavor.
  • For perfectly round cookies, use a round cookie cutter to nudge the edges into shape right after baking.
  • Let the cookies cool on the tray to finish baking gently and hold their structure.

Pistachio Chocolate Chip Cookies FAQ

Can I use semi-sweet chocolate chips?

Yes, semi-sweet works just as well. Milk chocolate chips are also delicious!

Do I have to chill the dough?

These cookies will still work if you bake them right after mixing, but you’ll end up with a flatter cookie. Chilled dough bakes up differently. It is worth the time!

Can I freeze the dough?

Sure! Scoop and then freeze the unbaked cookies on a tray, and then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the bake time.

Pistachio Chocolate Chip Cookies on a cooling rack with measuring spoons.

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Cookies on a cooling rack
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Pistachio Chocolate Chip Cookies

Servings: 45 cookies (approximately)
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
These pistachio chocolate chip cookies are soft and chewy, with a hint of salt to bring out the flavors.
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Ingredients

  • 1 1/2 cups (340.5 g) unsalted butter, softened
  • 2 cup (370 g) light brown sugar, lightly packed
  • 1/2 cup (100 g) granulated sugar
  • 2 (100 g) large eggs
  • 2 (34 g) large egg yolks
  • 3 teaspoons (12 g) vanilla extract
  • 4 cups (500 g) all-purpose flour
  • 1/2 cup (64 g) cornstarch
  • 2 teaspoon (8 g) baking soda
  • 1 teaspoon (6 g) kosher salt
  • 1 1/2 cups (245 g) bittersweet chocolate chips
  • 1 cup (135 g) toasted pistachios
  • 1 1/2 – 2 teaspoons flaked sea salt, to taste

Instructions
 

  • Place an oven rack on the center shelf and preheat the oven to 375 degrees F. Line 2-4 baking sheets with parchment paper. (You’ll be baking in batches).
  • Place the butter, brown sugar and granulated sugar in a stand mixer fitted with the paddle attachment (or you can use a large mixing bowl with an electric hand mixer). Beat the ingredients on medium-high speed until pale and fluffy (3 to 5 minutes).
  • Add the egg, egg yolk, and vanilla, beating until completely incorporated. Scrape down the bottom and sides of the bowl with a silicone spatula
  • In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Add to the mixer in batches, pulsing on low first, then mixing on medium-low speed until all the ingredients are combined (do not over-mix).
  • Stir in the chocolate chips and pistachios. Cover the bowl, place in the refrigerator, and chill for 45 minutes.
  • Use a 2-tablespoon scoop to drop balls of cookie dough onto the prepared sheets, leaving about 1 1/2 – 2 inches in between. Sprinkle with the flaked sea salt.
  • Bake one sheet at a time until set around the edges are just barely beginning to turn golden, approximately 8 to 10 minutes.
  • Cool completely on the baking sheet, then transfer to an air-tight container for storage.

Notes

Semi-sweet chocolate chips will also work. If you prefer, you can use an even mix of chocolate chips and pistachios.
Serving: 1cookie, Calories: 197kcal, Carbohydrates: 26g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 56mg, Potassium: 76mg, Fiber: 1g, Sugar: 15g, Vitamin A: 223IU, Vitamin C: 0.2mg, Calcium: 21mg, Iron: 1mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Thumbnail pic of Jennifer Farley.

    Hi there, I'm Jen. From 2009 to 2021, I was a full time blogger at Savory Simple, a blog dedicated to well-tested recipes and tutorials for home cooks. In 2016, I published my cookbook, The Gourmet Kitchen. I now work full time as a freelance recipe developer and food photographer from my home in Olney, MD, where I live with my husband Jeff and our 3 cats. I've written a weekly newsletter for The Washington Post's Voraciously, and I've also contributed to The Kitchn, Food52, Parade Magazine, and Better Homes & Gardens.

    Allie and I have been friends for years, and I'm thrilled to now be contributing to Baking a Moment!

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