Pistachio Cream Chocolate Chip Cookies (Printable version)
Soft, chewy cookies featuring pistachio cream and semi-sweet chocolate chips for an indulgent twist on a classic favorite.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup pistachio cream
07 - 1 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 2 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract
→ Add-Ins
11 - 1 cup semi-sweet chocolate chips
12 - 1/2 cup shelled pistachios, roughly chopped
# How to Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat together butter, pistachio cream, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients, mixing just until combined.
06 - Gently fold in chocolate chips and chopped pistachios.
07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11-13 minutes or until edges are golden and centers are just set.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert advice:
01 -
- The pistachio cream creates tender, fragrant bites unlike any cookie you have tasted before
- They stay soft for days which is saying something for a chocolate chip cookie
02 -
- Chilling the dough for even 30 minutes prevents excessive spreading and intensifies the flavors
- Pistachio cream can be found at specialty stores or swapped for well-blended pistachio butter in a pinch
03 -
- Sprinkle flaky sea salt over the warm cookies for a bakery style finish
- Rotate your baking sheets halfway through baking for even browning