Pistachio Dark Chocolate Chip Cookies

Saturday, July 14, 2012



Pistachio Dark Chocolate Chip Cookies

1/4 cup unsalted butter, melted
1/3 cup coconut oil
3/4 cup granulated sugar
1 large egg white
1 teaspoon vanilla extract
1/2 cup finely chopped salted pistachios, toasted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups cake flour
3/4 cup dark chocolate chips

In a large bowl, using a mixer on medium speed, beat together butter, coconut oil and sugar until creamy - about 1 minute.  Beat in egg white, vanilla, pistachios, baking powder, baking soda and salt until well combined.  Reduce speed to low and beat in flour and chocolate chips until combined. 

Drop rounded spoonfuls of dough onto a cookie sheet, spacing about 3/4-inch apart.  Freeze cookie sheet for 30-45 minutes, or until dough is frozen. 

Heat oven to 350 degrees F.  Bake 15-17 minutes or until light golden brown.  Cool 1 minute before transferring to wire racks to cool.

Makes 1 dozen cookies

14 comments on "Pistachio Dark Chocolate Chip Cookies"
  1. Happy to hear that school is off to a great start for you! So jealous of it all! (including the croissant breaks)

  2. Speaking of those Ghirardelli chips, why are the semisweet regular size? All of their chips should be shaped like the bittersweet chips.

    Congrats on week one!

  3. Pistachio Dark Chocolate Chip - oh my sounds perfect! love pistachios and chocolate together. Ghirardelli makes some amazing chocolate chips!!!

  4. I use the Ghirardelli chips as well and they are AWESOME. They always leave the gooiest mass of chocolate. It's the best.

  5. Love this idea! Pistachios are such a fun flavour.

  6. It's so awesome to hear that you're learning about the science of baking and why certain things work together. I would love to create recipes like you do, but I would never know sugar to flour ratios and the amounts of baking soda versus powder to use, etc. I'm thinking it would be so awesome to go to Frence Pastry School!
    I love pistachios too. Probably too much. So I'll definitely be using this recipe!

  7. These look delicious. I love the dark chocolate chips too, extra chocolaty.
    Your class sounds amazing, I'd love to hover in the background and listen. I'm sure you'll be a baking superstar :)

  8. I just made dark chocolate salted pistachio Rice Krispie Treats with a new 'cereal to marshmallow ratio!' Pistachios and chocolate must be on the food blogger collective brain...


    My favorite McDonald's breakfasts were the pancakes and sausage and the sausage or bacon, egg, and cheese biscuit. I was never a big McMuffin fan, but I can't believe you just tried one recently!

  9. Love those Ghirardelli chips. And pastry school is SO EXCITING - hope it's everything you imagined and more!

  10. So happy to hear how much you are enjoying and learning in your classes. And isn't it amazing the difference that the European butters make in cookies and tart crusts? Well worth the couple extra $$ for special recipes/occasions.

    The School should add you to their recruitment office -- I have a feeling your blog reports may inspire a lot of applications! :)

  11. Love that flavor combo, so elegant and yummy! good luck with pastry school, wish i could take the plunge too!

  12. Actually, organic extra virgin coconut oil makes a wonderful moisturizer, especially for the face. The coconut oil has anti bacterial properties. And, no harmful added chemicals as many skin care products have!! :) Peace, Stephanie

  13. OOh! These look pretty bangin'. Have fun at FPS! I'm getting nostalgic seeing your updates. You'll love all of the chef's so much, but I've got a special place in my heart for Chef Della. Tell her I said hello!