The best pistachio chocolate chip cookies! The recipe uses one bowl, melted butter and requires no chill time! Get ready to enjoy this simple recipe that creates thick, soft and chewy cookies in about 25 minutes.
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You're busy. You want a chocolate chip cookie. One using pistachios, adding some texture and salt to this classic cookie would be a bonus!
I've been baking cookies for decades and making no chill cookies, like my caramel chocolate chip cookies, always saves me when I need a cookie fast. You are going to love how quickly this cookie recipe comes together! One bowl, no mixer, no waiting for butter to warm up or cookie dough to chill.
And I already know you love desserts using chocolate chips, like my chocolate chip sugar cookies and chocolate chip cupcakes, so let's get to making some cookies!
💗 why you will love this cookie recipe
- Melted butter makes for an extra soft and chewy cookie.
- The cookie dough is quick and simple to put together.
- No mixer needed, just a bowl and a spatula.
- No chill time!
💭 what are the best pistachios to use in cookies?
Roasted and salted pistachios are what works best in this cookie recipe. I usually buy mine at Trader Joe’s, you can save yourself time by buying the shelled version!
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Unsalted butter ~ no need to let it come to room temperature, we are going to melt it.
- Granulated sugar ~ adds sweetness and some structure.
- Brown sugar ~ either light or dark brown sugar work here. Although I prefer dark.
- Egg ~ just one large, I prefer the egg at room temperature, but it won’t make or break the recipe if you use it cold from the refrigerator.
- Vanilla ~ pure vanilla extract is my favorite, it adds flavor.
- Baking soda ~ to add some thickness to the chocolate chip cookies with pistachios.
- Cornstarch ~ just a little helps to add softness to the cookies. If you don't have it, it can be left out with no other adjustments.
- Kosher salt ~ to balance the sweet.
- All-purpose flour ~ for structure. Be sure to spoon and level the flour or use a kitchen scale for the most accurate measuring.
- Chocolate ~ a combination of chocolate chips, chunks or a chopped chocolate bar {my testers liked semi-sweet}. You could easily swap whatever chocolates you prefer and do all chips, but I really like the melty pools of chocolate you get with a chopped chocolate bar.
- Pistachios ~ my testers liked the flavor of roasted and salted pistachios best. You can either remove them from their shells or buy them with the shells already removed.
- Flaky sea salt ~ optional, but can be sprinkled over the hot baked cookies, if desired. I love this Murray River Pink Salt.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
🥣 how to make easy chocolate chip cookies
Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
In a medium to large bowl, melt the butter. Add the dark brown sugar, granulated sugar and kosher salt and mix until fully incorporated. Add the egg and vanilla. Stir until the mixture is combined and smooth.
Sprinkle the baking soda and cornstarch over the mixture and stir well.
Then add the flour and stir until just a few streaks of flour remain. Fold in the both the chocolate chips and chopped pistachios. If desired, save aside a few of the chocolate chunks to press into the tops of the cookies before baking.
The chocolate chips or chocolate chunks might not stick to the dough very well because of the melted butter. Do your best to evenly mix them in.
Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. Press the chocolate chunks you set aside into the tops of the cookie dough now, if desired.
Bake the cookies for 10-14 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt when hot from the oven, if desired.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
💬 frequently asked questions
can I use unsalted pistachios?
My testers preferred the taste of the finished cookie with salted pistachios. That being said, you can absolutely use unsalted pistachios if you prefer or need your cookies to have less salt.
how do I measure the pistachios?
If using shelled pistachios, you will want to remove the nut from the shell before measuring or weighing them.
How do you get the melty pools of chocolate in chocolate chip cookies?
Use a chopped chocolate bar {not chocolate chips} and press 2 - 4 pieces of the chopped chocolate on top of the cookie dough prior to baking. I also find that Scharffen Berger chocolate chunks melt nicely in and on chocolate chip cookies.
👩🏻🍳 tips for the best no chill cookies
- Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
- Weigh your ingredients ~ I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen, but if you are looking for a more economical option this Escali digital scale is also a great one.
- Hold some extra chocolate pieces aside to press on top of the cookies prior to baking to give them that bakery style look.
- Use real butter, not margarine for the best tasting cookies.
- Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
- Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft.
🫙 how to store
Store pistachio chocolate chip cookies in an airtight container at room temperature for 4-5 days.
The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.
Remember to snap a picture and tag me on Instagram if you make these Soft Pistachio Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
🍪 more recipes using chocolate chips
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Soft Pistachio Chocolate Chip Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- ½ cup unsalted butter melted (113g)
- ½ cup dark brown sugar 100g
- ⅓ cup granulated sugar 67g
- ½ teaspoon kosher salt
- 1 large egg room temperature preferred
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 ¾ cups all-purpose flour 219g
- ¾ cup chocolate chips chocolate chunks or chopped chocolate bar (90g)
- ½ cup roasted and salted pistachios chopped (60g)***
- Flaky sea salt optional for sprinkling over the finished cookies
Instructions
- Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
- In a medium to large bowl, melt the butter (½ cup/113g). Add the dark brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g) and kosher salt (½ teaspoon) and mix until fully incorporated.
- Add the egg (1 large) and vanilla (2 teaspoons). Stir until the mixture is combined and smooth.
- Sprinkle the baking soda (1 teaspoon) and cornstarch (1 teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/219g) and stir until just a few streaks of flour remain. Fold in the both the chocolate chips** (¾ cup/135g) and chopped pistachios (½ cup/60g). If desired, save aside a few of the chocolate chunks to press into the tops of the cookies before baking.
- Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies. Press the chocolate chunks you set aside into the tops of the cookie dough now, if desired.
- Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt when hot from the oven, if desired.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Ben | Havocinthekitchen says
Pistachios are probably my favourite nuts, and I love to pair them with chocolate. So these beautiful cookies are calling my name (and very loudly lol).
Tasia says
Thanks Ben, I know you will love them!
Kathleen says
These are my dream cookies! They were super easy to make, came out soft, chewy, with the right amount of crispy edges!! And that little burst of pistachio saltiness along with the flaky sea salt (don't skip that) was perfect!
Tasia says
Yay! Thank you Kathleen, so glad to hear you loved this cookie recipe!
Michelle says
Love this unique pistachio chocolate chip cookie -- a nice change up from our usual peanut or macadamia!
Tasia says
Thank you Michelle!
Jeff the Chef @ Make It Like a Man! says
Why am I hearly about this only now? I love pistachios! And these cookies look amazing!
Tasia says
Thanks Jeff! The pistachios add such nice flavor and texture!
Christine-If The Oven Mitt Fits says
This recipe was quick and easy, yet so amazingly delicious! Texture was beautiful as well! Mine took 12 min. Perfect! Making this again soon!
Sofia says
I didn’t have the pistachios, so I’ve done classic chocolate chip cookies, added a tablespoon of crunchy peanut butter and a half tablespoon of tahini for the nutty taste and crunchiness, the recipe worked perfectly still with these adjustments.