This recipe for pistachio chocolate chip cookies began as a small experiment on a rainy afternoon when I had one too many handfuls of shelled pistachios and a craving for something chewy and buttery. I swapped some of the usual mix-ins for finely chopped roasted pistachios and immediately loved how their slightly savory, earthy crunch contrasted with melty semi-sweet chips. It quickly became my answer to when I want an elevated cookie that still feels comforting. The texture is crisp at the edges, tender and slightly chewy in the center, with pistachio flecks and ribbons of chocolate running through each bite.

I first discovered this combination when entertaining neighbors last winter; they kept asking for the recipe and remembered the cookies weeks later. These are the sort of cookies you can make with a well-stocked pantry and a little patience. They travel well in a tin, freeze easily, and make a thoughtful edible gift. Every time I bring a batch to a gathering, people comment on the pistachio color and the rich butter flavor. The trick is roasting and chopping the nuts finely so they integrate into the dough and also leaving a little extra to press on top for a polished look.

Ingredients

• All-purpose flour: 2 1/4 cups. Use a reliable brand like Gold Medal or King Arthur and spoon the flour into the measuring cup to avoid packing; this keeps the cookie tender rather than dense.
• Baking soda: 1 teaspoon. Provides lift and helps the cookies spread evenly; make sure it is fresh for best rise.
• Kosher salt: 1 teaspoon. Prefer Diamond Crystal for lighter salt or Morton if you want slightly more measured salinity; this enhances the butter and nut flavors.
• Unsalted butter: 1 cup (2 sticks), room temperature. Real butter gives the best flavor—I use European-style butter when I want a richer taste, but standard unsalted butter works beautifully.
• Light brown sugar: 1 cup, packed. Adds moisture and chew; use a brand with a pronounced molasses note for depth.
• Granulated sugar: 1/2 cup. Helps crisp the edges and balance sweetness.
• Eggs: 2 large, room temperature. Allowing eggs to come to room temperature helps them incorporate smoothly into the butter-sugar mixture.
• Vanilla extract: 2 teaspoons. Pure vanilla extract is worth the investment here for its aromatic lift.
• Roasted unsalted pistachios: 1 1/2 cups, finely chopped, divided. I use shelled, unsalted roasted pistachios such as Wonderful brand and chop most finely so they fold into the dough while reserving some larger pieces for the tops.
• Semi-sweet chocolate chips: 1 1/4 cups, divided. Guittard or Ghirardelli chips are great choices; reserve a portion for topping so they look glossy when baked.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even browning. Set racks to middle positions so heat circulates evenly. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and kosher salt until distributed evenly. A uniform mixture ensures even rise and consistent flavor in each cookie. Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter with the light brown sugar and granulated sugar on medium speed for 3 to 5 minutes, until pale and fluffy. Scrape the bowl occasionally to avoid lumps. Proper creaming traps air which helps lightness. Add eggs and vanilla: Add the eggs one at a time, mixing well after each, then beat in the vanilla. The emulsion should look glossy and slightly thickened—this is what gives the cookie its tender crumb. Incorporate dry ingredients: With the mixer on low, gradually add the dry mixture until just combined. Overmixing develops gluten and makes cookies tough, so stop as soon as you no longer see streaks of flour. Fold in mix-ins: Fold in most of the chopped pistachios and chocolate chips by hand with a spatula, reserving about 1/4 cup of each for topping. This ensures even distribution and attractive finished cookies. Portion the dough: Using a 2-tablespoon scoop, portion dough onto the lined sheets about 2 inches apart. Smooth any rough tops slightly and press a few reserved pistachios and chocolate chips on each mound for shine and texture. Bake: Bake for 9 to 11 minutes, until the edges are golden brown and centers still look slightly soft. The residual heat will finish the set; avoid baking until fully firm to keep chewiness. Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. This helps them finish setting while preventing overbaking on the hot sheet.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, layer between parchment and freeze in a rigid container for up to 3 months. Reheat briefly in a 325°F oven for 3 to 5 minutes to refresh the edges and melt the chips slightly. If stacking, place a sheet of parchment between layers to prevent sticking and preserve the pistachio garnish.

Ingredient Substitutions

To change the profile, swap semi-sweet chips for dark 60 percent chocolate for more bittersweet contrast, or use white chocolate for a sweeter, more delicate cookie. If you prefer salted nuts, reduce added kosher salt by half. For a dairy-free option, substitute vegan butter and dairy-free chips, though texture and flavor will differ slightly. You can replace 1/4 cup of flour with finely ground almond meal for extra nuttiness, but the dough will be more fragile.

Serving Suggestions

Serve warm with a glass of cold milk or strong coffee. For an elegant dessert, present two cookies with a scoop of vanilla ice cream sandwiched between them. They pair well with citrusy teas in the afternoon and stand up nicely on dessert platters at parties. Garnish with a few whole pistachios and a light dusting of flaky sea salt for a sophisticated finish.

Cultural Background

Pistachios have been a prized ingredient in Mediterranean and Middle Eastern desserts for centuries, from baklava to kulfi. Combining pistachios with chocolate is a more contemporary, Westernized approach that merges the nut's savory aroma with familiar cookie flavors. This hybrid reflects how home bakers adapt global ingredients into comfort desserts that feel both luxe and accessible.

Seasonal Adaptations

In spring, add a teaspoon of lemon zest to brighten the flavor. For fall, stir in a pinch of ground cardamom or cinnamon to echo warm spices. Holiday versions can include chopped dried cherries or cranberries for a festive touch. For summer gatherings, make smaller cookies and serve with citrus sorbet for a cooling contrast.

Meal Prep Tips

Portion the dough using a scoop onto a tray and freeze the scooped dough balls until firm, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the bake time for perfectly fresh cookies on demand. This method is ideal for preparing batches ahead of time and reducing last-minute stress when entertaining.

These cookies always bring a little extra joy to ordinary days. Whether shared with neighbors, packed in a lunch, or eaten straight from the cooling rack, they invite conversation and second helpings. Give them a try and make small adjustments to suit your preferences—the formula is forgiving and endlessly adaptable.