These pistachio chocolate chip cookies are an elevated take on the classic chocolate chip cookie. Browned butter lends a warm, toffee-like note while roasted pistachios provide earthy, nutty depth. The cookies bake up with a lightly crisp edge and a soft, gooey center. This one-bowl recipe is simple to make and takes about thirty minutes from start to finish.
For other brown butter cookie ideas, try chewy carrot cake cookies or brown butter sugar cookies (recipe names only).
Why You Will Love This Recipe
- Roasted pistachios add a rich, slightly savory crunch that balances the chocolate.
- Browned butter brings a caramelized, nutty depth that makes these cookies stand out.
- One-bowl method with no mixer required — quick to mix and easy to clean up.
Ingredient Notes
Full ingredient measurements and the complete method are included in the recipe card below. Here are a few helpful notes about key ingredients and small substitutions.
- Butter: Salted butter is used here to enhance flavor, but unsalted butter will work; if you use unsalted, add a pinch more salt to the dough if desired.
- Turbinado sugar: This coarse sugar adds texture and a subtle molasses note. It is usually found near the granulated and brown sugar in the baking aisle. If you don’t have turbinado, substitute an extra tablespoon of granulated sugar.
- Egg: Use a room-temperature egg for best emulsification. To quickly bring an egg to room temperature, place it in a bowl of lukewarm water for 5–10 minutes.
- Chocolate: I like using chopped chocolate bars for generous chunks; dark chocolate was used here but milk or white chocolate can be substituted.
- Pistachios: Roasted, salted pistachios are chopped and folded into the dough for crunch and flavor.
Step by Step Instructions
- Step 1: Brown the butter. Melt ½ cup (113.5 g) butter in a medium saucepan over medium heat. Continue cooking past the initial foaming until the milk solids turn golden brown and the butter smells nutty. Stir and watch closely — it can go from browned to burnt quickly. Transfer to a bowl and let cool completely; placing it briefly in the freezer for about 10 minutes speeds this up.
- Step 2: Combine the cooled browned butter with 2/3 cup (146 g) brown sugar, 2 tablespoons granulated sugar and 1 tablespoon turbinado sugar in a medium bowl. Add 1 large room-temperature egg and 2 teaspoons vanilla; mix until the mixture is smooth and slightly lighter in color.
- Step 3: Stir in ½ teaspoon baking soda, ½ teaspoon salt and 1¼ cups (175 g) all-purpose flour until just combined. Avoid overmixing to keep the cookies tender.
- Step 4: Fold in ¾ cup (126 g) chopped chocolate and ½ cup (61.5 g) chopped roasted salted pistachios until evenly distributed.
- Step 5: Scoop the dough into large balls — a 3-tablespoon scoop yields generous cookies. Place six cookie balls per baking sheet and press a few extra chocolate pieces and pistachio bits on top for a finished look.
- Step 6: Bake at 350°F (175°C) for 10–12 minutes, until the outside rim is lightly golden but the centers remain soft. Remove from the oven, sprinkle with flaked sea salt, and cool on the pan for a few minutes before transferring to a wire rack.
Expert Baking Tips
- Chop pistachios finely so you get little pockets of nutty flavor in every bite.
- Measurements in grams are more accurate, especially for flour. If you don’t have a scale, lightly spoon flour into the measuring cup — don’t pack it down.
- If a cookie spreads unevenly, use a small spatula to gently nudge the edges inward while still warm to form a neater circle.
FAQ
No. If you prefer not to brown butter, use 7 tablespoons of room-temperature butter instead to account for moisture loss during browning.
Substitute one extra tablespoon of granulated sugar if you don’t have turbinado sugar.
Yes. Substitute a 1:1 gluten-free flour blend such as Cup4Cup or King Arthur Measure for Measure.
Storing & Freezing
Store baked cookies in an airtight container at room temperature for 2–3 days for best freshness.
For longer storage, freeze cookie dough balls or baked cookies. Keep dough balls frozen and bake from frozen, adding about 1 extra minute to the baking time. Frozen baked cookies can be thawed at room temperature or warmed briefly in a low oven.
Other Popular Recipes to Try
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Single Serve Pumpkin Cookie
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Peaches and Cream Cake
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Brown Butter S’mores Chocolate Chip Cookies
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Easy S’mores Bark
For more treats, follow the creator on Instagram @thesaltedsweets. Tag and comment if you make these cookies — feedback is welcome!
Pistachio Chocolate Chip Cookies
Prep time: 20 mins • Cook time: 10 mins • Total time: 40 mins • Servings: 12
Ingredients
- ½ cup (113.5 g) salted butter, browned and cooled
- ⅔ cup (146 g) brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon turbinado sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (175 g) all-purpose flour (or 1:1 gluten-free flour)
- ¾ cup (126 g) chopped chocolate
- ½ cup (61.5 g) chopped roasted, salted pistachios
- Flaked sea salt for finishing
Instructions
- Brown the butter and allow it to cool completely.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix browned butter with the sugars, then add the egg and vanilla until smooth.
- Stir in baking soda, salt and flour until just combined.
- Fold in the chocolate and pistachios. Scoop into large balls (about 3 tablespoons each) and place six per sheet.
- Bake 10–12 minutes until rims are golden. Sprinkle with flaked sea salt and cool briefly on the pan.
Notes
Chopping chocolate bars gives large, melty chunks. Use grams for accuracy if possible. If a cookie spreads unevenly, gently reshape while warm with a spatula.
Nutrition (per serving)
Calories: 265 kcal • Carbohydrates: 33 g • Protein: 3 g • Fat: 14 g • Sugar: 21 g