These pistachio chocolate chip cookies are the perfect elevated chocolate chip cookie with a toffee flavor coming through from the brown butter, earthy and rich notes from the pistachios and a lightly crisp edge and gooey center. An easy to throw together recipe that only needs one bowl and thirty minutes!
For more brown butter cookie recipes, try my chewy carrot cake cookies or my brown butter sugar cookies.
Jump to:
Why You Will Love This Recipe
- Roasted Pistachios: I love the rich flavor the roasted pistachios add to this cookie.
- Brown Butter: An extra caramel nutty flavor comes through from browning the butter.
- One Bowl: This recipe can be made quick and easy with no mixer required.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always like to use salted butter for my baking, but unsalted will work fine too.
- Turbinado Sugar: This is a coarse sugar that gives some added texture to these cookies and one of my favorite parts about this recipe. You find it in the baking aisle next to the brown and granulated sugar. Or sub in granulated if you don't have it.
- Egg: Allow your egg to come to room temperature before beginning to bake. If you need to rush the process just stick them in a bowl with some luke warm water for 5-10 minutes.
- Chocolate: I always buy trader joes pound plus bars to use in my cookies. I used their dark chocolate chopped up for these cookies.
- Pistachios: I chopped up roasted and salted pistachios for these.
Step by Step Instructions
- Step 1: Start by browning the butter. You'll take ½ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. I usually throw it into the freezer for 10 minutes.
- Step 2: Place browned butter and sugars in a medium bowl and mix together. Add the egg and vanilla and mix until smooth and lighter in color.
- Step 3: Mix in the baking soda, salt and flour until just combined.
- Step 4: Fold in the chocolate and pistachios.
- Step 5: Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop. Place 6 cookie balls on your baking sheet and top with a bit more pistachios and chocolate.
- Step 6: Bake the cookies for 10-12 minutes. You're looking for a nice golden brown outside rim. Sprinkle with salt flakes and enjoy!
Expert Baking Tips
- I like to chop my pistachios small so there are little bits in every bite.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
- If your cookies don’t come out a perfect circle, I like to take a little spatula and circle around the cookie to bring in any spots that have spread a little too far.
FAQ
Do I have to brown the butter?
No, you can use 7 tablespoons of room temperature butter instead. This will account for the 1 tablespoon of moisture lost while browning.
What can I use instead of turbinado sugar?
You can sub in 1 extra tablespoon of granulated sugar instead.
Can I make these cookies gluten free?
Yes, you will just need to sub in a 1:1 ratio gluten free flour. My favorite is cup4cup or King Arthurs measure for measure.
Storing & Freezing
These salted chocolate chunk cookies will remain fresh for 2-3 days if stored in an airtight container at room temperature.
Freezing is key if you ask me. I always have frozen cookie dough balls AND baked cookies in my freezer. If baking from frozen you will just add 1 extra minute onto your baking time.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Pistachio Chocolate Chip Cookies
These pistachio chocolate chip cookies are the perfect elevated chocolate chip cookie with a toffee flavor coming through from the brown butter, earthy and rich notes from the pistachios and a lightly crisp edge and gooey center. An easy to throw together recipe that only needs one bowl and thirty minutes!
Ingredients
- ½ cup (113.5 g) salted butter browned and cooled
- ⅔ cups (146 g) brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon turbinado sugar
- 1 large egg
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1¼ cups (175 g) all-purpose flour can sub gluten free flour
- ¾ cup (126 g) chopped chocolate trader joes pound plus is my favorite
- ½ cup (61.5 g) salted and roasted chopped pistachios
- flaked sea salt
Instructions
- Start by browning the butter. You'll take a ½ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. I usually throw it into the freezer for 10 minutes.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Place browned butter and sugars in a medium bowl and mix together. Add the egg and vanilla and mix until smooth and lighter in color.
- Mix in the baking soda, salt and flour until just combined.
- Fold in the chocolate and pistachios.
- Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop. Place 6 cookie balls on your baking sheet and top with a bit more pistachios and chocolate.
- Bake the cookies for 10-12 minutes. You're looking for a nice golden brown outside rim. Sprinkle with salt flakes and enjoy!
Video
Notes
I like to buy trader joes pound plus chocolate bars and chop them up for my cookies. I used the dark chocolate bar for these, but feel free to use milk or even white chocolate if you prefer.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
If your cookies don’t come out a perfect circle, I like to take a little spatula and circle around the cookie to bring in any spots that have spread a little too far.
Nutrition
Calories: 265kcalCarbohydrates: 33gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 36mgSodium: 215mgPotassium: 124mgFiber: 1gSugar: 21gVitamin A: 280IUVitamin C: 0.3mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
I see 1/2 cup butter in the recipe ingredients but the first step in the instructions say to melt 1 cup….?
sorry... its 1/2 cup. I just fixed it!
This is hands down the best pistachio and chocolate cookie I've made. And I've tried quite a few recipes. Not that I'm surprised because each of Brooke's cookies are the best ever.
The best flavor combo ever! So good!
I was excited to try a cookie with one of my favorite nuts! Next time I make these I won’t chop the pistachios as small. Love the pistachio/dark chocolate combo, and the browned butter gives them such a great flavor. I did use the suggested chocolate from TJ. Yum!! I doubled the recipe and have the balls frozen so we can enjoy them warm. Another easy, delicious recipe!
Michele has the exact thought I do. I have never gone through my pistachio stash so fast. We love these. Talk about cookie of the month, I’ve made them 3 times this month already and it’s only March 13.
These cookies are delicious. I love the nutty flavour from the brown butter and pistachios and the chewy texture is the best!
Delicious! The browned butter really elevates the flavor!
Delicious!! Love these! The pistachios are work, but a nice touch!
These are a yummy change from regular choc chip cookies. The brown butter gives these such great flavor!
I’m not typically a pistachio fan, but I wanted to try these for a work lunch. They were a huge hit and the recipe was really easy to follow!
I was a little skeptical about this combo as I am kind of a plain person but these were phenomenal! I don’t have a Trader Joe’s where I live so I just used a Baker Semi Sweet chocolate bar and it turned out great. I took them to a friend dinner and everyone loved them.
These are amazing! Love the dark chocolate, pistachio, brown butter combo
Loved these cookies! I used half dark chocolate chunks and half milk chocolate and found that to be a perfect balance of sweet with the pistachios for my family. Flaky salt on top truly takes it up a notch.
This cookie was a CROWD PLEASER! The browned butter = perfection. Next time I’m roasting the pistachios a bit to bring out their flavor but the crunch they give these cookies is just wonderful!
Browned butter, salty pistachios and melty pools of dark chocolate…soooo good for a simple twist on a classic cookie!
Anything with browned butter is a plus in my book! I used milk chocolate chips because I didn't have the TJ chocolate and wasn't sure which kind of chip to use. My family thought these were just alright. I'm not sure if I'd make them again but I am glad that I branched out and made both cookie options this month!
I love pistachios so I knew I would love these and they did not disappoint! Perfect and delicious!
Quick, easy, and delicious—soft inside with a perfect pistachio-chocolate balance.
I didn’t do the browned butter because I’m not a big fan of that flavor profile, but let me tell you even without that part these are Fantastic!!! I never thought about adding pistachios! Will definitely make again!
This one is a keeper! The browned butter makes this cookie next level with a slight caramel flavor. The pistachios looked a bit like avocado after baking but the taste was spot on.
Loved this recipe! It’s always nice when only one bowl gets used. Just the right amount of nuttiness and salt. I baked half and froze half unbaked.
I never would have thought of adding pistachios to a cookie. But the mix of them with the dark chocolate is perfect.
Wow! I can't say enough of how wonderful these cookies are. They were easy to make and disappeared too quickly. The browned butter & pistachios make a perfect combination. This recipe is a real keeper and I'll be making them over & over again.
I got about 24 cookies from this recipe. I'm going to have to double it in the future.