Description
These Pistachio Chocolate Chunk Cookies perfectly combine crunchy pistachios and rich chocolate chunks for a delightful blend of textures and flavors. Easy to make with simple ingredients, these cookies offer a balanced mix of chewy and crispy bites, ideal for cozy afternoons, festive gatherings, or sharing as a thoughtful treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup chopped pistachios
- 1 cup chocolate chunks (dark or semi-sweet)
Instructions
- Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to ensure even baking and easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This dry mixture will provide the structure and lift your cookies need.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the softened unsalted butter with granulated and brown sugars until light and fluffy, about 3-4 minutes. This step is crucial for a tender, airy cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the pure vanilla extract to infuse the dough with rich flavor.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined. Overmixing can cause tough cookies, so gentle folding works best here.
- Fold in Pistachios and Chocolate Chunks: Gently fold in the chopped pistachios and chocolate chunks, distributing them evenly throughout the dough for every bite to have that perfect crunch and gooey chocolate.
- Scoop and Bake: Use a cookie scoop or tablespoon to place dough balls about 2 inches apart on prepared baking sheets. Bake for 10-12 minutes or until cookies are golden around the edges but still soft in the center.
- Cool on Wire Rack: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, making sure they set and hold their shape perfectly.
Notes
- Use room temperature butter to ensure easy creaming and light cookies.
- Chop pistachios and chocolate chunks uniformly for consistent texture.
- Remove cookies when edges are golden but centers still look slightly undercooked for chewy results.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- For thicker cookies, chill dough for at least 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pistachio cookies, chocolate chunk cookies, nutty cookies, easy dessert, holiday cookies, chewy cookies, crunchy cookies