These pistachio chocolate chip cookies have soft and chewy centers with slightly crispy edges. They have the best pistachio flavor from using real chopped pistachios and are bursting with semi-sweet chocolate chips!
These chocolate chip pistachio cookies hit the mark between sweet and salty. You get a perfect balance of sweet from the cookie dough and chocolate chips, while the fresh pistachios add the salt.
They bake up to be thick bakery-style cookies like these marshmallow chocolate chip cookies, but are also a drop-style cookie like these pistachio cookies.
The best part? They are no chill and ready in under 40 minutes! Because honestly, who wants to wait on baking cookies because the dough has to chill? Not me. Plus, the flavor is so delicious and the chocolate chip and pistachio really shine!
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I chopped up the pistachios before folding them into the cookie dough that way you would have that crunch factor with every bite.
As a professional home baker, I have made my fair share of chocolate chip cookies, including these classic chocolate chip cookies, Oreo chocolate chip cookies, and even these caramel chocolate chunk cookies.
They are all no chill, along with having the best chewy texture. Which is why I'm so excited to share these homemade pistachio chocolate chip cookies with you.
Ingredients for Salted Pistachio Chocolate Chip Cookies
- Flour: I used all-purpose flour.
- Corn Starch: This ingredient is key to bake up thick and chewy cookies.
- Unsalted Butter: So many cookie recipes call for room temperature butter, but I really love to use melted butter. It helps to create even softer and chewier cookies.
- Sugars: Equal parts brown sugar and white sugar are used.
- Chocolate Chips: I used semi-sweet, but feel free to use dark chocolate chips or even white chocolate chips.
- Pistachios: Roughly chop the pistachios. Be sure to remove the shells first.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Pistachio Chocolate Chip Cookies
Here are the step by step instructions on how to make the best chocolate chip cookies using pistachios.
Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted butter, sugar, brown sugar, eggs, and vanilla extract until fully combined.
Step 4: Combine the ingredients. Add the flour mixture and use a rubber spatula to gently mix until combined. Then fold in the chocolate chips and chopped pistachios.
Step 5: Scoop the dough. Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans.
Step 6: Bake. Place the cookie dough balls onto the prepared baking sheets and bake for 10-14 minutes.
Allow them to cool on the cookie sheet for 10 minutes before transferring them over to a wire rack.
PRO TIP! Remove the pistachios from their shells as you're waiting for the butter to cool. Roughly chop them up and set aside until ready to use.
Storage Tips
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
To freeze, place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
Expert Baking Tips
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
- Melted Butter: Make sure the butter is completely cooled. This takes about 10 minutes sitting at room temperature. Don't skip this step.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.
📖 Recipe
Pistachio Chocolate Chip Cookies (No Chill)
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 10 minutes
- ⅔ cup sugar
- ⅔ cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups chocolate chips
- ¾ cup roughly chopped pistachios, shells removed
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for at least 10 minutes (do not skip this step!).
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, sugar, brown sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the chocolate chips and chopped pistachios.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans. Bake for 10-14 minutes, or just until the edge of the cookies turn golden-brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
-
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
-
- Melted Butter: Make sure the butter is completely cooled. This takes about 10 minutes sitting at room temperature. Don't skip this step.
-
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
-
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
-
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.
The combination of pistachios and chocolate chips come together so perfectly inside of these soft and chewy cookies!