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Pistachio Cookies

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Prep Time: 20 minutes (plus 1 hour for chilling)
Cook Time: 10-12 minutes per batch
Total Time: 1 hour 30 minutes
Yields: 24 cookies
Skill Level: Easy
Author: [Your Website/Blog Name]

A Nutty, Buttery Slice of Heaven

There’s something uniquely special about the flavor of pistachios. It’s subtly sweet, richly nutty, and has a vibrant green hue that promises something delightful. These Soft & Chewy Pistachio Cookies are designed to be the ultimate celebration of this beloved nut. Imagine a cookie with a slightly crisp, golden edge that gives way to a dense, chewy, and melt-in-your-mouth center, packed with real pistachio flavor in every single bite.

This recipe goes beyond simply tossing a few nuts into a standard dough. We achieve a profound pistachio essence by using three forms: finely ground pistachios for a tender crumb and robust flavor, chopped pistachios for satisfying texture, and a simple, elegant garnish that makes them as beautiful as they are delicious. These cookies are sophisticated enough for a holiday cookie plate yet simple enough to satisfy a Tuesday afternoon craving. They are the perfect treat for anyone who believes, as we do, that pistachio is a flavor worth savoring.

Why This Recipe Works

  • Triple Pistachio Power: Using both ground and chopped pistachios ensures an intense flavor and a wonderful variety of textures in every cookie.

  • The Secret to Chewiness: A higher ratio of brown sugar to white sugar, along with a mandatory chilling period, guarantees a soft, thick, and chewy cookie instead of a thin, crisp one.

  • Brown Butter Magic: The optional step of browning the butter adds a deep, nutty complexity that complements the pistachios perfectly, elevating the entire cookie.

  • Simple & Straightforward: This is a classic “creaming method” cookie dough that is simple to mix up, making it accessible for bakers of all skill levels.

Ingredients

For the Cookies:

  • 1 cup (125 g) all-purpose flour

  • ½ cup (60 g) shelled, unsalted pistachios, finely ground

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup (115 g) unsalted butter, at room temperature (or browned and cooled – see note)

  • ½ cup (100 g) light brown sugar, packed

  • ¼ cup (50 g) granulated sugar

  • 1 large egg, at room temperature

  • 1 teaspoon vanilla extract

  • ½ teaspoon almond extract (highly recommended for enhanced nuttiness)

  • ½ cup (60 g) shelled, unsalted pistachios, roughly chopped

For the Topping (Optional):

  • ¼ cup (30 g) shelled, unsalted pistachios, very finely chopped

  • A pinch of flaky sea salt for sprinkling

Equipment You’ll Need

  • Electric hand mixer or stand mixer

  • Medium and large mixing bowls

  • Whisk

  • Measuring cups and spoons

  • Baking sheets

  • Parchment paper or silicone baking mats

  • Cookie scoop (1.5-tablespoon size is ideal)

Instructions

Step 1: Prepare the Dry Ingredients & Pistachios

  1. Grind the Pistachios: In a food processor or high-speed blender, pulse the ½ cup (60g) of pistachios for the dough until they form a fine meal. Be careful not to over-process, or you’ll start to make pistachio butter. A few coarse bits are okay. If you don’t have a processor, you can purchase pre-ground pistachio flour.

  2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, the finely ground pistachios, baking soda, and salt. This ensures the leavening and salt are evenly distributed throughout the dough, guaranteeing a consistent bake. Set this bowl aside.

Step 2: Cream the Butter and Sugars

  1. The Creaming Method: In a large bowl, using an electric mixer on medium speed, beat the room-temperature butter, brown sugar, and granulated sugar together for 2-3 minutes. The mixture should become light, pale, and fluffy. This step is crucial as it incorporates air into the dough, helping the cookies rise.

  2. Incorporate Wet Ingredients: Add the room-temperature egg, vanilla extract, and almond extract to the butter mixture. Beat on medium speed until everything is fully combined, scraping down the sides of the bowl as needed.

Chef’s Note: For a Next-Level Flavor Boost
*Take the extra 10 minutes to brown your butter. Melt the ½ cup of butter in a light-colored saucepan over medium heat, swirling the pan occasionally. It will foam and crackle. Once the crackling subsides, watch for golden brown milk solids at the bottom of the pan and a nutty aroma. Immediately pour the browned butter (including the solids) into a heatproof bowl and let it cool completely to room temperature before using it in the recipe. This adds an incredible depth of flavor.*

Step 3: Combine and Chill the Dough

  1. Combine Dry and Wet: With the mixer on low speed, gradually add the dry flour and pistachio mixture to the wet ingredients. Mix until just combined and no dry streaks of flour remain. Do not over-mix.

  2. Fold in Chopped Pistachios: Using a spatula, gently fold in the ½ cup of roughly chopped pistachios until they are evenly distributed throughout the dough.

  3. The Crucial Chill: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, and up to 48 hours. This step is non-negotiable for the perfect texture. Chilling solidifies the butter, which prevents the cookies from spreading too much in the oven. It also allows the flour to fully hydrate, resulting in a chewier, more flavorful cookie.

Step 4: Bake to Perfection

  1. Preheat and Prepare: About 20 minutes before the chilling time is up, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

  2. Portion the Dough: Using a 1.5-tablespoon cookie scoop, portion out the chilled dough. Roll each portion into a smooth ball. If you are using the optional topping, roll the tops of the dough balls in the very finely chopped pistachios, gently pressing to adhere.

  3. Arrange on Pan: Place the dough balls on the prepared baking sheets, leaving at least 2 inches of space between each one to allow for spreading.

  4. Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look soft and slightly underdone. For perfectly round cookies, you can take a round cookie cutter slightly larger than the cookie and swirl it around the warm cookie to “tuck” in the edges as soon as they come out of the oven.

  5. The Cool Down: Remove the baking sheets from the oven and immediately sprinkle the warm cookies with a tiny pinch of flaky sea salt, if desired. Let the cookies cool on the hot baking sheet for 5 minutes. This allows them to set up without becoming hard. Then, transfer them to a wire rack to cool completely.

Serving and Storage

  • Serving: These cookies are best enjoyed once fully cooled, when their chewy texture has fully set. They pair wonderfully with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream.

  • Storage: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the shaped, unbaked dough balls for up to 3 months and bake them directly from frozen, adding 1-2 minutes to the baking time.

Customization Ideas

  • White Chocolate Pistachio: Fold in ½ cup of white chocolate chips along with the chopped pistachios.

  • Pistachio Cranberry: Add ½ cup of dried cranberries for a festive and tart contrast.

  • Double Nut: Replace half of the chopped pistachios with an equal amount of chopped almonds or macadamia nuts.

Nutrition Information (Approximate, per cookie)

  • Calories: 135 kcal

  • Total Carbohydrates: 15g

  • Dietary Fiber: 1g

  • Sugars: 9g

  • Protein: 2g

  • Total Fat: 8g

  • Saturated Fat: 4g

  • Cholesterol: 20mg

  • Sodium: 85mg

Nutrition information is an estimate and can vary based on the specific brands of ingredients used. Values calculated using unsalted butter and without optional toppings.

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