Turkuaz Kitchen Pistachio Chocolate Cookies are made with all-purpose flour, baking powder, baking soda, cornstarch, salt, butter, brown sugar, granulated sugar, eggs, vanilla extract, Turkish pistachios, semi-sweet chocolate chips, and semi-sweet chocolate pieces.
This delicious cookie recipe creates a tasty dessert that takes about 2 hours and 30 minutes to prepare and can serve up to 20 people.
Turkuaz Kitchen Pistachio Chocolate Cookies Ingredients
- 2 ¾ cups (357g) all-purpose flour
- 1 ½ teaspoons (6g) baking powder
- ½ teaspoon (2g) baking soda
- 1 tablespoon (9g) cornstarch
- ¼ teaspoon (2g) salt
- 1 cup (226g) butter, room temperature
- ¾ cup (150g) brown sugar (add ¼ cup more if you want sweeter cookies)
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups unsalted or raw Turkish pistachios, coarsely chopped
- 1 cup semi-sweet chocolate chips
- 4 oz (113g) semi-sweet chocolate, cut into pieces
How To Make Turkuaz Kitchen Pistachio Chocolate Cookies
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt, then set aside.
- Cream Butter and Sugar: In a large bowl or the base of a stand mixer, add butter, brown sugar, and granulated sugar. Using an electric mixer or a paddle attachment, beat the butter and sugars until creamy.
- Add Eggs and Vanilla: One at a time, beat in the eggs and vanilla until smooth.
- Combine Mixtures: Pour the dry mixture into the wet mixture and stir until combined well.
- Add Mix-Ins: Add pistachios, half of the chocolate pieces, and chocolate chips. Stir until just incorporated.
- Scoop Dough: Using a 3-tablespoon ice cream scoop, scoop the dough onto a cookie sheet and press the remaining chocolate pieces on top of the cookie balls.
- Chill Dough: Cover the balls with plastic wrap and chill in the refrigerator for 1 to 2 hours or until the oven preheats.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Baking Sheet: Remove the balls from the refrigerator and line a baking sheet with parchment paper. Place 5 to 6 cookie balls onto the prepared sheets, leaving at least 2 inches between each.
- Bake Cookies: Bake for 13 to 15 minutes until lightly golden brown. If chilled for 1-2 hours, bake for 14-16 minutes, but don’t overbake!
- Flatten and Cool Cookies: Remove from the oven. Using oven mitts, hold the baking sheet and tap/drop it on the counter firmly a few times to make the cookies a little flatter. Let them cool for 10-20 minutes.
- Serve: Serve with coffee while they are still a little warm. Enjoy!
Recipe Tips
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature before starting. This helps them blend more smoothly and evenly.
- Chill the Dough: Chilling the cookie dough for at least 1 hour helps prevent the cookies from spreading too much during baking.
- Even Size: Use a 3-tablespoon ice cream scoop to ensure all cookies are the same size, which helps them bake evenly.
- Press Chocolate Pieces: Press the remaining chocolate pieces on top of the cookie balls before baking to ensure a gooey, chocolatey top.
- Do Not Overbake: Remove the cookies when they are lightly golden brown. They will continue to cook on the baking sheet after being removed from the oven.
How To Store Pistachio Chocolate Cookies
- Refrigerate: First, let the leftover cookies cool until they reach room temperature. Then, place them in an airtight container and refrigerate for up to 1 week.
- Freeze: After cooling to room temperature, place the cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. To thaw, leave the cookies at room temperature for a few hours.
What To Serve With Pistachio Chocolate Cookies
These crispy Pistachio Chocolate Cookies pair well with a glass of cold milk, a cup of hot coffee, a scoop of vanilla ice cream, or some fresh fruit.
They can also be served alongside a warm cup of tea, a dollop of whipped cream, a hot chocolate, or a handful of mixed nuts for a tasty dessert.
Pistachio Chocolate Cookies Nutrition Facts
Serving Size: 1 cookie (approx. 40g)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 70mg
- Potassium: 130mg
- Total Carbohydrate: 24g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 3g
Try More Turkuaz Kitchen Recipes:
- Belgian Speculoos Cookies
- Brown Butter Chocolate Chip Cookies
- Turkuaz Kitchen Crispy Cream Puffs
- Turkuaz Kitchen Lemon Tiramisu
Turkuaz Kitchen Pistachio Chocolate Cookies
Description
Turkuaz Kitchen Pistachio Chocolate Cookies are made with all-purpose flour, baking powder, baking soda, cornstarch, salt, butter, brown sugar, granulated sugar, eggs, vanilla extract, Turkish pistachios, semi-sweet chocolate chips, and semi-sweet chocolate pieces.
This delicious cookie recipe creates a tasty dessert that takes about 2 hours and 30 minutes to prepare and can serve up to 20 people.
Ingredients
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt, then set aside.
- Cream Butter and Sugar: In a large bowl or the base of a stand mixer, add butter, brown sugar, and granulated sugar. Using an electric mixer or a paddle attachment, beat the butter and sugars until creamy.
- Add Eggs and Vanilla: One at a time, beat in the eggs and vanilla until smooth.
- Combine Mixtures: Pour the dry mixture into the wet mixture and stir until combined well.
- Add Mix-Ins: Add pistachios, half of the chocolate pieces, and chocolate chips. Stir until just incorporated.
- Scoop Dough: Using a 3-tablespoon ice cream scoop, scoop the dough onto a cookie sheet and press the remaining chocolate pieces on top of the cookie balls.
- Chill Dough: Cover the balls with plastic wrap and chill in the refrigerator for 1 to 2 hours or until the oven preheats.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Baking Sheet: Remove the balls from the refrigerator and line a baking sheet with parchment paper. Place 5 to 6 cookie balls onto the prepared sheets, leaving at least 2 inches between each.
- Bake Cookies: Bake for 13 to 15 minutes until lightly golden brown. If chilled for 1-2 hours, bake for 14-16 minutes, but don’t overbake!
- Flatten and Cool Cookies: Remove from the oven. Using oven mitts, hold the baking sheet and tap/drop it on the counter firmly a few times to make the cookies a little flatter. Let them cool for 10-20 minutes.
- Serve: Serve with coffee while they are still a little warm. Enjoy!
Video
Notes
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature before starting. This helps them blend more smoothly and evenly.
- Chill the Dough: Chilling the cookie dough for at least 1 hour helps prevent the cookies from spreading too much during baking.
- Even Size: Use a 3-tablespoon ice cream scoop to ensure all cookies are the same size, which helps them bake evenly.
- Press Chocolate Pieces: Press the remaining chocolate pieces on top of the cookie balls before baking to ensure a gooey, chocolatey top.
- Do Not Overbake: Remove the cookies when they are lightly golden brown. They will continue to cook on the baking sheet after being removed from the oven.
Turkuaz Kitchen Pistachio Chocolate Cookies