Chewy Dark Chocolate Pistachio Cookies
Chewy Dark Chocolate Pistachio Cookies are an easy, low-effort recipe that delivers a gourmet cookie flavour. From the rich, chewy dark chocolate interior to the crunch of pistachios and creamy white chocolate - you'll come back to this recipe time and time again.
Servings: 22 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
Calories: 218kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 130mg | Potassium: 100mg | Fiber: 1g | Sugar: 14g | Vitamin A: 316IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 1mg
