Description
Delight in these rich and nutty Pistachio Cream Chocolate Chip Cookies, featuring a unique blend of pistachio cream and roasted pistachios paired with classic semi-sweet chocolate chips. Perfectly soft and chewy, these cookies offer a gourmet twist on a beloved dessert favorite.
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 and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream the Fats and Sugars: In a large mixing bowl, cream together the softened unsalted butter, pistachio cream, granulated sugar, and brown sugar until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, beating until the batter is smooth and well combined.
- Combine 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.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until the ingredients come together to avoid overmixing, which could toughen the cookies.
- Fold in Nuts and Chocolate: Gently fold in the chopped roasted pistachios and semi-sweet chocolate chips, ensuring even distribution throughout the dough.
- Shape Cookies: Using a tablespoon, scoop out portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers have set but remain soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- Use high-quality pistachio cream for the best flavor impact; opt for unsweetened or lightly sweetened versions to maintain balanced sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh and chewy.
- These cookies freeze well; for longer storage, freeze in a sealed container for up to 2 months and thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
