How to make Chunky Pistachio Chocolate Chip Cookies

Ingredients

• 1 1/2 cups Pistachios (shelled, for roasting and skin removal)
• 200 g White Chocolate (chopped into small pieces for melting)
• 1 tablespoon Neutral Oil (optional, helps blend pistachio paste)
• 100 g Milk Chocolate (roughly chopped for dough)
• 100 g Dark Chocolate (roughly chopped for dough)
• 1 cup Unsalted Butter (cold, cut into cubes)
• 1 cup Brown Sugar (packed)
• 1/2 cup Granulated Sugar
• 1 Egg (large, room temperature)
• 2 teaspoons Vanilla Extract
• 2 1/2 cups All-Purpose Flour
• 2 tablespoons Cornstarch (also called corn flour)
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 teaspoon Flaked Sea Salt (for topping)

Instructions

1. Roast pistachios

   Spread the shelled pistachios on a parchment‑lined baking tray and roast in a pre‑heated oven at 160°C for 6–8 minutes, stirring once halfway through.

   Time: PT8M

   Temperature: 160°C

2. Melt white chocolate

   Place chopped white chocolate in a microwave‑safe bowl and melt in 30‑second bursts, stirring between bursts, until smooth.

   Time: PT2M

3. Remove pistachio skins

   Lay the cooled pistachios on a clean kitchen towel and rub vigorously to loosen and discard as much skin as possible.

   Time: PT5M

4. Blend pistachios into paste

   Transfer the skinned pistachios to a blender or food processor and blend until a smooth paste forms. If the mixture is too dry, add a drizzle of neutral oil.

   Time: PT5M

5. Combine paste with white chocolate and chill

   Mix the pistachio paste into the melted white chocolate until fully incorporated. Transfer to a shallow container, cover, and refrigerate for 30 minutes until firm.

   Time: PT30M

6. Form pistachio cream balls

   Using a tablespoon, scoop the chilled pistachio‑white‑chocolate mixture, roll into balls, and place on a parchment‑lined tray. Freeze for 10 minutes to harden.

   Time: PT10M

7. Prep chocolate and pistachio add‑ins

   Roughly chop the milk chocolate, dark chocolate, and remaining pistachios. Set aside.

   Time: PT5M

8. Cream butter and sugars

   In a large mixing bowl, combine cold butter, brown sugar, and granulated sugar. Using a handheld or stand mixer on low speed, cream until light and fluffy, about 3 minutes.

   Time: PT3M

9. Add egg and vanilla

   Add the egg and vanilla extract to the creamed butter mixture and mix on medium speed until just combined.

   Time: PT1M

10. Combine dry ingredients

    In a separate bowl whisk together all‑purpose flour, cornstarch, baking soda, baking powder, and salt.

    Time: PT2M

11. Mix dry into wet

    Gradually add the dry mixture to the butter‑sugar mixture, folding with a spatula or mixer on low until a cohesive dough forms.

    Time: PT3M

12. Fold in chocolate and pistachios

    Gently fold the chopped milk chocolate, dark chocolate, and chopped pistachios into the dough until evenly distributed.

    Time: PT2M

13. Shape cookies with filling

    Weigh out approximately 120 g of dough per cookie. Press into a ball, make an indentation with your thumb, place a frozen pistachio‑cream ball in the center, then seal the dough around it, forming a smooth ball.

    Time: PT10M

14. Add topping and bake

    Place the filled cookies on a parchment‑lined baking tray, top each with a small dollop of pistachio cream, extra chopped chocolate, and a pinch of flaked sea salt. Bake in the pre‑heated oven at 160°C for 14 minutes, or until the edges are golden brown.

    Time: PT14M

    Temperature: 160°C

15. Finish and cool

    Remove cookies from the oven, sprinkle with additional crushed pistachios and a light dusting of flaked sea salt. Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

14 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pistachios: Almonds, Cashews
• Instead of White Chocolate: Milk chocolate, white chocolate chips
• Instead of Neutral Oil: Vegetable oil, canola oil
• Instead of Milk Chocolate: Semi‑sweet chocolate
• Instead of Dark Chocolate: Bittersweet chocolate
• Instead of Unsalted Butter: Margarine (for non‑dairy)
• Instead of Brown Sugar: Coconut sugar
• Instead of Granulated Sugar: Caster sugar
• Instead of Egg: Egg replacer, Flax egg
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of All-Purpose Flour: Bread flour
• Instead of Cornstarch: Potato starch
• Instead of Baking Soda: Baking powder (adjust)
• Instead of Baking Powder: Baking soda (adjust)
• Instead of Salt: Sea salt
• Instead of Flaked Sea Salt: Kosher salt

Equipment Needed

• Oven
• Microwave
• Baking Tray
• Parchment Paper
• Blender or Food Processor
• Handheld or Stand Mixer
• Mixing Bowls
• Whisk
• Spatula
• Kitchen Scale
• Freezer
• Kitchen Towel

Critical Steps — Do Not Skip

• Roasting pistachios to develop flavor without burning.
• Chilling the pistachio‑white‑chocolate mixture until firm before shaping.
• Enclosing the frozen filling completely to prevent leakage during baking.
• Baking at the correct temperature and time to achieve a golden edge while keeping the interior soft.

Chef Tips from the Video

• Use high‑quality pistachios for the best flavor; lightly toasted pistachios add depth.
• Room‑temperature butter creams faster and yields a lighter texture.
• For an extra crunch, toast the chopped pistachios used for topping for 2 minutes before sprinkling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze individually wrapped cookies for up to 2 months.

Room temperature: Can sit at room temperature for up to 2 days; keep out of direct sunlight.

Make-Ahead Tips

• Prepare the pistachio cream filling up to step 5 and keep it refrigerated; shape balls and freeze until ready to use.
• The cookie dough can be refrigerated for up to 24 hours before shaping; bring to room temperature briefly before handling.

Frequently Asked Questions