Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
- 1 cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
- Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Step 4: Stir in the chopped pistachios and chocolate chips.
- Step 5: Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Step 6: Bake for 9-11 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- For a warm, gooey center, reheat individual cookies in the microwave for 10-15 seconds.
- Serve these delightful cookies with a scoop of vanilla ice cream for an irresistible treat.
- To prevent the pistachios from burning, avoid overcrowding the baking sheet and watch them closely during the last couple of minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American