Pistachio Chocolate Chip Cookies (No Chill)

5 from 1 vote

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!

Prep Time25

Cook Time12

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 221kcal

Author: Karissa Parrish

Equipment

Parchment paper
Baking Sheets
Mixing Bowls
Cookie Scoop

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

US Customary - Metric

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.

Nutrition