Chocolate Chip Cookies With Pistachios

Chocolate chip cookies with pistachios have just the right balance of sweet and salty. Mmm…

I’ve tried hundreds of different cookies over the years and I still believe the good ol’ chocolate chip cookie is my absolute favorite.

And despite my love for the classic chip-only variety, I do occasionally mix it up a little.

Like in the case of oatmeal chocolate chip cookies, double chocolate chip cookies and chocolate chip cookie bars.

Mmmm….

OR, in chocolate chip cookies with pistachios.

*WITH PISTACHIOS!!!*

Chocolate Chip Cookies With Pistachios

The inspiration for these chocolate chip cookies with pistachios came from the half-empty bag in my pantry.

They were screaming to be either eaten by the handful OR incorporated into a recipe.

The latter won.

Roasted salted pistachios are a great addition because the saltiness counters the sweetness in the chocolate chips and cookie dough, and I’m a big fan of the sweet/salty collaboration in my desserts.

Yummmmmm….

My soft and chewy classic chocolate chip cookies is a go-to for all my chocolate chip cookie recipes, including the base in this one.

In a twist I added pistachios and used whole wheat flour — I felt the chocolate and pistachio combo screamed for a more toothsome bite (but it’s perfectly fine to just use all-purpose if that floats your boat).

Simple and delish!

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Chocolate Chip Cookies with Pistachios

Yield: 3 Dozen Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Chocolate chip cookies with pistachios have just the right balance of sweet and salty.

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Ingredients

• 2 sticks salted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 3/4 cup chopped roasted salted pistachios

Instructions

1. Preheat the oven to 375°F.
2. Using a mixer, cream the butter, granulated sugar and brown sugar together in a large bowl until the mixture becomes light and fluffy. Add the eggs and the vanilla, and continue mixing until they’re combined.
3. In a separate bowl, sift the flours, baking soda and salt together. Add the dry mixture to the creamed mixture about ¼ cup at a time (just eyeball it), making sure to incorporate fully before adding more. Fold in the chocolate chips and pistachios.
4. Spoon the cookie dough in generously rounded teaspoonfuls onto ungreased baking sheets, leaving about 1-1/2″ between cookies. Bake for 10 to 12 minutes, or until the edges are golden and the tops are no longer shiny.
5. Remove the baking sheets from oven and let the cookies sit for 1 minute before transferring them to a wire rack to cool completely.

Notes

If you prefer, using entirely all-purpose flour instead of a whole wheat/all-purpose mixture works fine.

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