Dark Chocolate Chip Pistachio Cookies – a delicious recipe with flour, baking soda, salt, unsalted butter, light brown sugar, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven t 350.
2
Line baking sheets with parchment paper.
3
In a medium bowl whisk flour, baking soda and salt, set aside
4
In a large bowl beat butter with sugars until light and fluffy about 2 minutes.
5
Beat in egg, egg yolk.and vanilla
6
Add flour mixture to butter mixture and stir just until.well blended.
7
Don't overmix
8
Stir in dark chocolate chips and pistachios
9
Roll into 1 1/2 inch balls and place 2 inches apart on prepared baking sheet.
10
With the palm of your hand or fingertips press each cookie ball gently to flatten slightly
11
Bake 10 to 12 minutes just until.just set and lightly golden, don't overbake for chewy cookies.
12
Let rest on baking sheet 5 minutes then transfer to wire rack to cool.completely
1137
kcal
Calories
53
g
Fat
151
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 cup all-purpose flour, 3/4 tsp baking soda, 1/4 tsp salt, 3/4 cup unsalted butter,at room temperture, and more.
Yes, Dark Chocolate Chip Pistachio Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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