Cookies recipe

Best Pistachio Cookies Recipe – How To Make Pistachio Cookies

Joel Goldberg

Think of your favorite chocolate chip cookie, then upgrade it by adding ground pistachios. The pistachios add a sweet, almost buttery, nutty flavor that makes them feel a bit lifted. These pistachio cookies are soft in the center with just enough crispy edges and get a nice crinkle top. The pistachios are finely crushed, but still add extra texture and are great with dark chocolate. If you really want a bit more crunch, add extra chopped pistachios.

Have you ever made them? Let us know how it went in the comments below!

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Yields:

24

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

45

minutes

3/4 tsp.

extra virgin olive oil

3/4 tsp.

packed brown sugar

1 C.

pure vanilla extract

5 oz.

dark chocolate, coarsely chopped

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  1. Preheat the oven to 350° with the racks in the center and in the lower third of the oven. Line 2 baking sheets with parchment paper. In a food processor, grind the pistachios into fine crumbs.
  2. In a medium bowl, combine ground pistachios, flour and baking soda.
  3. In a large bowl, whisk oil and sugars for 2 minutes. Add the eggs one at a time, beating well after each addition, and stir in the vanilla. Add the dry ingredients and stir with a rubber spatula until just combined. Stir in chopped chocolate.
  4. Using a medium cookie scoop (about 2 tablespoons), drop dough onto prepared baking sheets 2 inches apart.
  5. Bake until edges are just set and lightly browned, 12 to 14 minutes. Let cool 5 minutes, then transfer to a cooling rack to cool completely.
Pistachio chocolate chip cookies

Joel Goldberg

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