Pistachio and chocolate cookies are incredibly indulgent. They’re one of those pastries that are impossible to resist straight out of the oven. In fact, with the first one we usually burn our tongue because we’re too impatient to wait for them to cool.
In any case, these cookies are nice and buttery, full of chocolate pieces and crunchy pistachios, with that browned-butter aftertaste that makes them truly special.
They’re very easy to prepare and perfect at any time of the day.
I know you’re often in a hurry when baking, but here’s sincere advice: don’t skip the freezer rest! If you like slightly tall cookies that are soft inside, chilling the dough in the freezer is mandatory; otherwise you’ll end up with wide, thin wafers 😉
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Cooking time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1/2 cup (about 4 oz) butter
- 3/4 cup (about 3.5 oz) toasted salted pistachios
- 3/4 cup (about 4.2 oz) dark chocolate
- 1 1/8 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (packed) brown sugar
- 1/4 cup granulated sugar
- 1 tbsp vanilla sugar
- 1 egg
Steps
To prepare the pistachio and chocolate cookies, melt the butter in a small saucepan. Once melted, continue cooking over low heat until the butter turns a light brown (browned butter). Remove from the heat, pour into a bowl and set aside to cool.
Meanwhile, chop the toasted salted pistachios and roughly chop the dark chocolate.
Mix the flour with the baking soda and salt and set aside.
When the butter has cooled, or at least is warm, add the granulated sugar, brown sugar and vanilla sugar and beat until the mixture is fluffy. Then add the egg and continue beating with the whisk until you have a homogeneous mixture.
Sift the flour and baking soda mixture over the butter-and-egg mixture and briefly beat with the whisk, just until there are no visible traces of flour.
Add about 3 oz (about 1/2 cup) of the chopped dark chocolate and about 3 oz (about 2/3 cup) of the chopped pistachios and fold in with a spatula.
Using a cookie scoop (or a spoon), form 15 dough balls and place them on a baking sheet lined with parchment paper. Distribute the remaining chopped dark chocolate and chopped pistachios over the top of each dough ball, pressing lightly with your fingers so they adhere.
Place in the freezer for 30 minutes.
Meanwhile preheat the oven to 356°F (conventional oven).
After the resting time in the freezer, bake the tray with the pistachio and chocolate cookies for 10-12 minutes. The cookies should still be soft when you take them out of the oven; they will set a little as they cool but remain soft inside.
Let the cookies cool on the baking sheet and enjoy.
Pistachio and chocolate cookies keep for 3-4 days in an airtight container.
Tips
Pistachio and chocolate cookies keep for 3-4 days in an airtight container.
If you like the sweet-and-salty contrast, you can enrich your cookies with a few flakes of salt on the surface before baking.
