Go Back
Easy Chocolate Pistachio Cookies Recipe

Easy Chocolate Pistachio Cookies

These rich chocolate cookies are packed with semisweet chocolate chips and crunchy pistachios. A short chill helps the cookies stay thick and chewy, while a brief bake keeps the centers soft.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 3/4 cup (165 g) Packed light brown sugar
  • 2 eggs Large eggs
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 1 3/4 cups (220 g) All-purpose flour
  • 1/2 cup (43-45 g) Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Mix-Ins
  • 3/4 cup (90 g) Shelled pistachios, roughly chopped
  • 1 cup (170 g) Semisweet chocolate chips or chunks
Optional Toppings
  • 1/4 cup Extra chopped pistachios
  • 1 small pinch Flaky salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt in a medium bowl.
  3. In a separate large bowl, beat the softened butter, granulated sugar, and packed light brown sugar for 2–3 minutes, until light and creamy.
  4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  5. Gradually add the dry ingredients to the butter mixture and mix only until no dry flour remains.
  6. Fold in the chopped pistachios and semisweet chocolate chips or chunks.
  7. For thicker cookies, cover and refrigerate the dough for about 30 minutes.
  8. Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between portions. Press extra pistachios or chocolate pieces on top if desired.
  9. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
  10. Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Do not overbake; the centers should look slightly underdone when the cookies come out and will firm as they cool. Chilling the dough helps prevent spreading and produces thicker, chewier cookies. Use unsalted or lightly salted pistachios so the finished cookies do not become overly salty.