If you’ve ever had chocolate and pistachio together, you’ll know what great partners they make. I first combined the two in these Pistachio Chocolate Chocolate Chip Muffins that go down a treat and are also a really simple must make recipe. But pistachio has long been a favourite around these parts with my most popular post being this beautiful Pistachio Rose Panna Cotta Tart.
Crisp on the outside, soft in the middle
I actually made these just on a whim only a few weeks back. I had these gorgeous green pistachios and just thought what a wonderful contrast they would be in a dark chocolate cookie and they are. I couldn’t be happier with the results. The cookie dough is super simple to throw together and full of flavour.
These Chocolate Pistachio Cookies turn out crisp on the edges and just a little soft in the middle, but it’s that crunch of pistachios that makes them extra special. If that’s not enough, they are then topped with a drizzle of gorgeous dark chocolate before being sprinkled with pistachio crumbs.
Slice and Bake Cookies
That’s right, these Chocolate Pistachio Cookies are slice and bake cookies. If you’ve never been introduced to this amazing concept, here goes. Make up a batch of dough the roll it into a log shape. Wrap it in plastic wrap and store it in the freezer. You have cookies ready to bake at a moments notice and as they only take 10 minutes to bake, you can literally be serving these up to your very grateful guests in under 20 minutes. Yippee for slice and bake cookies.
Even though I made these cookies only recently, they remind me of Christmas with those bright green pistachio flecks and it’s got me all excited for the festive season so I just know I’ll be making another batch then. They’re perfect for gifting too!
Click here to Pin this recipe for later!
Happy Baking xo
More chocolate cookies
- Chocolate sprinkle cookies
- Chocolate Malted Cookies
- Chunky Chocolate Chip Cookies
- Dark Double Chocolate Fudge Cookies
- Dark Chocolate Shortbread Cookies
Ingredients
- 260 g /2 cups / 9.2oz plain (AP) flour
- 65 g / 1/2 cup / 2.3oz cornflour (cornstarch)
- 1/2 cup / 50g dutch processed cocoa
- 1 1/2 teaspoons baking soda (bicarbonate)
- 150 g / 3/4 cup / 5.3oz dark brown sugar
- 100 g / 1/2 cup / 3.5oz caster (superfine) sugar
- 190 g / 6.7oz unsalted butter, room temp (notes)
- 2 1/2 tablespoons milk (notes)
- 150 g pistachios, roughly chopped roughly chopped
- Extra dark chocolate for drizzling
- Crushed pistachios
For best results, always weigh ingredients where a weight is provided
Instructions
- Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
- Sift together the flour, cornflour, cocoa and baking soda.
- In a separate bowl, beat together the butter and both sugars until lightened and fluffy.
- Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
- Finally, add the pistachios and give the mixture another beat until mixed through and the dough is clumping
- Pull the dough together with your hands and then roll into a long log about 1 1/2 inches thick. Wrap in plastic wrap tightly and place in the fridge for 1/2 hour (or in the freezer for later).
- Cut the log into 36 pieces Bake for around 10 minutes, turning the trays halfway through.
- Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and just slightly chewy in the very centre.
- Once cool, drizzle with extra melted chocolate and sprinkle with pistachio crumbs
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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20 Comments on “Chocolate Pistachio Cookies”
Hi Marie! These cookies are delicious, I’ve made it multiple times.
One issue I face is that the cookie dough logs tend to crumble when I slide them – even after chilling for a few days and using a serrated knife. Is there any tip to avoid this?
Hello Amy. I’m so happy you love them. This could be as simple as the brand of flour you use absorbs more moisture. Feel free to just add a touch more milk and play with it until you’re getting the right texture 🙂
These are DELICIOUS. There’s an addictive quality to them that makes it so I can’t stop eating them. 10/10 make these. I weighed all of my ingredients for accuracy and they came out perfect.
I’m so happy you love them, Jillian. Thanks so much for dropping back with a review.
hello Marie, starting to “practice” for Christmas and bake these chocolate rich and yummy cookies
I have thought a question, while baking some cookies cracked ..any tips why it happened?
thanks for your recipes❤
They do crack a little here and there. You can see mine have cracks too but it’s part of their charm. Other than that, it may be that your mixture turned out a little dry – maybe slightly too much flour?
thank you Marie
I made another batch yesterday evening – didn’t bake them yet but added a less flour, and I rolled the logs in pistachio flour ( fine grinded ) – they are irresistible!
They must look beautiful with those pistachio edges 🙂
Hi there! I’m wondering how many days in advance can I prep the cookies before baking if they’ll only be refrigerated, not frozen? And also do you use roasted salted pistachios? I see there’s no salt in the recipe so I planned to use salted nuts to be sure they have a bit of saltiness.
These keep fairly well and you could make the dough a few days before baking and gift them 1-2 days later and they’ll still last a few days after that nicely. I wouldn’t use salted pistachios. The cookies aren’t super sweet to start with.
These cookies are delicious! The texture is perfect and the flavor is addictive. I made these for Christmas last year and look forward to making them again. I did measure my ingredients.
So happy you love them, Jillian.
Hey!
Thanks for this super simple eggless recipe.
I tried it and the taste was just perfect. The texture was also great crisp from outside and soft from inside.
I was expecting for an even surface cookies and instead my cookies spreaded alot and had many cracks.
How can I achieve an even surface cookie which will also retain it’s shape?
So happy you love them. Just chill the dough for longer. This will help them to retain their shape.
Hi! Thanks for sharing your recipe, these look awesome. Here in the states cornflour usually indicates cornmeal (like a finer version of polenta) and cornstarch is a term for a white powder used to thicken pies or puddings. Usually recipes call for a tablespoon or less of cornstarch, so it’s very unusual to see a 1/2 c of cornstarch in a recipe. I want to make the cookies, but I’m hesitant to try without knowing which ingredient you’re referring to. Please let me know! Thanks!
Hello Katherine, they are the sane thing. Corn flour in Australia is also known as corn starch in the US. Definitely don’t use corn meal. Corn flour is also a white powder used as a thickening agent in Australia and not normally seen a lot in recipes in larger quantities. I use corn flour in a lot of my recipes as my way of making cake flour which is not as readily available in Australia. It gives an overall more delicate result. However, if you’re concerned about using that much corn starch, just replace both the AP flour and corn flour quantities with cake flour. Happy baking ?
I tried these with cake flour instead of the corn starch and regular flour mix, and it worked perfectly. I left one tray in the oven for 2 minutes more because my partner likes cookies crispy. Both trays were excellent. Thank you!
Thats brilliant Katherine. Thank you for letting me know, as I will add it to the notes in the recipe 🙂
Girl! These look phenomenal! Wish we were neighbor so we can do cookie exchange for Christmas 🙂
That would be fantastic 🙂