Pistachio Chocolate Chip Cookies
Pistachio is one of the flavors I love the most to eat and work with! It is a flavor that can easily be overpowered by other flavors, one that is also quite difficult to intensify in a dessert. But whenever I get the chance to work with it I grab it, that’s for sure! It’s just so delicate and mild that it makes it love it even more! And I recently discovered how well pistachio actually works with chocolate in any way, especially milk and dark. So here I am making these beautiful pistachio chocolate chip cookies, a delight for the taste buds!
These pistachio chocolate chip cookies are packed with texture and that makes them even more enjoyable. Moreover, the chocolate they contain can be of any kind, from just white to just milk or just dark. I do enjoy them with a mix of chocolate to balance all the tastes, but you do you!
I would also say that the pistachio can be replaced with other nuts, such as hazelnuts, walnuts, pecans or a mix of nuts if you’re feeling like it. I find this recipe to be quite forgiving with the extra additions to be fair.
Back to pistachio though, I like adding extra flavor through injecting a bit of pistachio praline in each cookie just after they are baked. I find that this adds so much flavor!! Take into consideration that pistachio praline is actually a mix of pistachio and caramel so double goodness in there! Also, just as I remove the cookies from the oven, I top each of them with a few extra drops of chocolate so they get all melty and gooey. I am telling you, these cookies are THE best!
Pistachio Chocolate Chip Cookies
Ingredients
- 115 g butter (room temperature)
- 150 g light brown sugar
- 50 g white granulated sugar
- 5 g vanilla extract
- 1 egg (about 50g)
- 1 egg yolk
- 210 g white all-purpose flour
- 10 g cornstarch
- 3 g baking powder
- 2 g baking soda
- 2 g fine sea salt
- 80 g dark chocolate drops (54-60%)
- 60 g white chocolate drops
- 80 g pistachio (finely chopped)
- + pistachio praline
- + extra chocolate
Instructions
- Mix the butter with the two types of sugar and vanilla until you get a light and pale mix – about 4 minutes.
- Gradually add in the egg and egg yolk, mixing well after each one.
- Stir in the dry ingredients: flour, cornstarch, baking powder, baking soda and salt.
- Finally, fold in the chocolates and pistachio.
- Scale and shape 50g balls of dough – you can scale smaller or bigger cookies if you want, but keep in mind the baking time might vary.
- Freeze the dough balls for 30 minutes up to 1 hours.
- Bake at 190C for 10-12 minutes or until they become slightly golden on the outside. While warm, the center should still be slightly soft but they keep baking even out of the oven for a few more minutes due to reesidual heat in the tray.
- Just after taking them out of the oven, add a few more drops of chocolate on top of each cookie to melt and, using a piping bag, inject a bit of pistachio praline into each cookie.
- Let them cool down on the tray.
- Enjoy!
Equipment
- Mixer
- Oven
- Kitchen scale
- Bowls
- Silicone spatulas
- Baking tray
- Baking paper
- Freezer
