Just know you can rest easy knowing these cookies are the definition of tried and true. We went through at least six rounds of development before landing here, perfectly fine-tuned just for you! This Chewy Dark Chocolate Pistachio Cookie delivers a cookie that’s not too sweet, perfectly rich, with a chewy center and slight crisp edges. If you are looking for a unique cookie variation that will absolutely wow your guests – wellllp, you just found it!
Chewy Dark Chocolate Pistachio Cookies
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 hand mixer
Ingredients
- 1 cup butter, unsalted, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 2 tbsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp ground cardamon
- 1/8 tsp salt
- 1 cup pistachios, 1/2 cup roughly chopped and 1/2 cup finely ground for the top of the cookies
- 3/4 cup mini white chocolate chips, 1/4 cup roughly chopped
- Lindt white chocolate bar (or your favourite white chocolate), cut into squares: 1 square per cookie
Instructions
- Preheat the oven to 350 °F and prepare a large baking sheet with parchment paper.
- Being by creaming together the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time (including the egg yolk) until well combined, then gently mix in the vanilla.
- In a separate bowl mix together all of the dry ingredients: all-purpose flour, unsweetened dark cocoa powder, cornstarch, baking soda, ground cardamon, and salt.
- Gradually add your dry ingredients into the butter and sugar – mix on low speed until just incorporated. Do not over mix.
- Prepare the pistachios: set aside ½ cup of pistachios then add them to a small food processor or chopper and pulse until finely ground (texture should resemble coarse sugar). Set aside for topping.Then, fold the remaining 1/2 cup of roughly chopped pistachios directly into the prepared cookie dough.
- Prepare the white chocolate chips: set aside ¼ cup of mini white chocolate chips. Add them to a small food processor or chopper and pulse until finely ground (texture should resemble coarse sand or sugar). Set aside for topping.Then, fold the 1/2 cup of mini white chocolate chips directly into the prepared cookie dough.
- Gently mix to combine ensuring that the chopped pistachios and mini chocolate chips are well incorporated.
- Roll dough into approximately 22 balls and gently dip the top surface of each dough ball into the mixture of finely ground pistachios and finely ground white chocolate to coat.Add a piece of Lindt white chocolate to the centre of the cookie (optional).
- Evenly space on a cookie sheet and bake for 12-14 minutes or until the middle of the cookie looks like it has set.Let rest on the baking sheet for 5 minutes before transferring to a wire rack to cool entirely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do I need to chill the cookie dough before baking?
No, this recipe is designed to be a “no-chill” cookie recipe! If you prefer a thicker cookie you can refrigerate for 30 minute before baking.
Can I use regular cocoa powder instead of dark cocoa powder?
You can – but the flavor will be less intense and the color won’t be as dark.
How will I know when the cookies need to come out of the oven?
Bake for 12-14 minutes. The edges should look set, but the centers should still look slightly soft and undercooked. They will firm up completely while resting.
How should I store leftover cookies?
In a resealable bag or airtight container at room temperature for up to 5 days.
Can I freeze this cookie recipe?
Yes! These freeze like a dream. Simply add to an airtight container or resealable bag and freeze for up to 2 months. When you are ready to enjoy, let rest on the counter until completely thawed.
OMG – what a delicious cookie. They remind me of cookies by George!! SOOOOO good thank you.
There is nothing better than putting these cookies in my mouth!