Tender Pistachio Chocolate Chip Cookies

Crumbly and tender chocolate chip cookies made with a blend of finely ground pistachios, chopped pieces, and milk chocolate for extra richness.

Course Dessert

Cuisine American

Keyword pistachio chocolate chip cookies

Servings cookies

Preheat your oven to 350F and line two large cookie pans with parchment paper.
Mix the ground pistachios, flour, baking powder, and baking soda.
Cream the butter, light brown sugar and granulated sugar until smooth and well incorporated. About 2-3 minutes if using a stand mixer, or 1-2 minutes if using a hand mixer. Scrape the sides and bottom of the bowl.
With the mixer on medium-high speed, add the eggs, one at a time scraping the bottom and sides of the bowl after each addtions.
Reduce speed to low, and add half of the flour mixture followed by one cup of the chocolate chips.
Add the rest of the flour followed by the second cup of the chocolate chips and 1/3 cup of the chopped pistachios.
Place the second portion of the chopped pistachio in a deep bowl.
Using a medium cookie scoop (2 Tablespoons, #40), scoop the cookie dough and roll the ball in the choppped pistachios.
Place the dough ball over the prepared pan, 3 on each side.
Bake over the medium oven rack for 15-17 minutes, until the cookies have spread, puffed and are slightly golden brown.
For a symmetric appearance, remove the cookies from the oven at about minute 10, and use a large cookie cutter to swirl the cookies with in the boarders of the cookie cutter.
Return the cookies to the oven and do the same when the cookies are done baking.
Allow the cookies to cool in the pans for at least 15 minutes before serving and inverting to a wire rack.

Make sure all of the ingredients are at room temperature.
I find milk chocolate is the best type of chocolate to complement the pistachios without over powering it, but you can use semi-sweet or dark as well.
Use a food processor to finely ground the pistachios you add to the flour mixture, and a large kitchen knife to chop the rest.
Do not over mix the butter with the sugar, over mixing might cause the cookies to deflate as they set.
Store at room temperature for up to seven days.
To make a head:scoop the dough and place the balls in a freeze bag in one layer, place a piece of parchment paper between each layer. Freeze for up to eight weeks. When ready to bake, remove from the freezer and allow the dough to reach room temperature before baking.