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.
FAQ
Do I really need to chill the dough before baking?
Yes—chilling the dough helps the cookies hold their shape and develop a chewier texture. It also lets the flavors meld, so don’t skip it if you want that perfect bite.
Can I use roasted or salted pistachios instead of raw?
You can, but go for unsalted roasted pistachios if possible. Salted ones can throw off the cookie’s flavor balance unless you reduce the added salt in the dough.
How should I store the dough if I want to bake later?
After scooping and shaping the dough balls, freeze them on a tray until solid, then transfer to a freezer bag. You can bake them straight from frozen—just add an extra minute or two to the baking time.
Why tap the baking sheet after baking?
That little drop flattens the cookies just enough and creates those beautiful ripples and cracks. It also helps distribute the chocolate chunks more evenly on top.
Can I swap the chocolate for white or dark chocolate?
Definitely—white chocolate will make them sweeter and creamier, while dark chocolate adds a deeper, more intense flavor. Just keep the total chocolate amount about the same.
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.
These look delicious! Where could I find Turkish pistachios? (I live in a more rural area)