Chocolate Chip and Pistachio Cookies
These chocolate chip pistachio cookies are chock full of sweet chocolate chips and crunchy pistachios for the perfect bite every time!
Servings: 24
Calories: 139kcal
Ingredients
- 1 ¼ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup light brown sugar packed
- 2 teaspoons molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semi sweet chocolate chips
- ½ cup pistachios shelled and chopped
Instructions
- Line two cookie sheets with parchment paper and set them aside.
- Combine the flour, baking powder and salt in a large mixing bowl. Mix until combined well, then set aside.
- Next, combine the softened butter and brown sugar in a separate large mixing bowl. Cream the ingredients together by beating them with a mixer until the mixture is fluffy and light brown in color. This should take approximately 4 to 5 minutes.
- Then, add the molasses, egg and vanilla extract to the bowl with the sugar mixture you just beat. Mix the ingredients again until well combined.
- Next, add the dry ingredients to the wet ingredients and mix until they are well combined.
- Carefully add the chocolate chips and pistachios to the bowl and mix by hand with a spatula or wooden spoon just enough to combine the ingredients well. You can add more pistachios or chocolate chips if you like.
- Grab your cookie sheets you set aside earlier. Spoon the cookie dough onto the sheets, spacing evenly. Space them about 2 inches apart. You can easily adjust the size of the cookies. Make tiny ones or giant ones. Just adjust the cooking time a bit to account for the size of the cookies.
- Transfer the cookie sheets to the preheated oven and bake for about 8 to 10 minutes for small-ish cookies, or 10 to 12 minutes for large-ish cookies. I typically cook one pan at a time because I like baking them on the middle rack and hate rotating cookies mid-bake. But if you are in a rush go ahead and bake both at the same time.
- Carefully remove the cookies from the oven and allow them to cool slightly on the pan, then transfer them to a cooling rack to allow them to cool completely.
- Serve or store for later.
Notes
If you don't want your cookies to spread as much you can always chill the dough for a minimum of 30 minutes, or up to 24 hours. I did not chill mine for these particular cookies.
Nutrition
Calories: 139kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 144IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg