Toasted Pistachio Chocolate Chip Cookies are a unique twist on the classic chocolate chip cookie recipe. The addition of toasted pistachios adds a nutty flavor and crunchy texture, making these pistachio cookies a delightful treat for any occasion.
Prep: Heat pistachios for 10 min in a small skillet over medium heat, stirring often. Transfer to a plate to cool while making the cookie dough.
Preheat the oven to 350°, line a baking sheet with parchment paper.
Cookie dough: In a small mixing bowl, mix flour, cornstarch, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, cream together butter and sugars. Beat in egg and vanilla extract until fluffy.
Add pistachios and chocolate chips to cookie dough, mix well.
Bake: Roll 1.5 TBSP of dough into balls (or use a medium sized cookie scoop!) and place them on the baking sheet.
Bake for 9-11 minutes. Let them cool 1-2 minutes before removing to cooling rack. Enjoy!
Notes
These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature before serving.