Dark Chocolate and Pistachio Chocolate Chip Cookies

Try these Dark Chocolate and Pistachio Chocolate Chip Cookies
Staff Writer
Dark Chocolate and Pistachio Chocolate Chip Cookies

The Food Hunter's Guide to Cuisine

One of the most versatile cookies around, chocolate chips can easily be changed up depending on what you have on hand. The key is to start with a good base recipe and to use quality ingredients. One ingredient that I never skimp on is vanilla. My favorite is the Nielsen-Massey brand Madagascar Pure Bourbon Vanilla and I try to always have it in my house. The sweet, creamy vanilla flavor makes even the basic cookie extra special.

For more great recipes like this one, visit The Food Hunter's Guide to Cuisine.


  • 1 stick unsalted butter, at room temperature
  • 1/2 Cup granulated sugar
  • 1/2 Cup packed brown sugar
  • 1 large egg
  • 1 Teaspoon vanilla extract
  • 1 1/4 Cup all-purpose flour
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 Cup dark chocolate chips
  • 1 Cup shelled pistachios, coarsely chopped


Place rack in the upper third of the oven and preheat oven to 300 degrees F. Line baking sheets with parchment paper and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy, about 4 minutes. Add the egg and beat for about 1 minute more. Add vanilla extract and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture to the butter mixture. Mix on low speed until just incorporated. Finally, stir in the chocolate chips and nuts.

Scoop cookie dough by the tablespoonful onto prepared baking sheets. Leave about 2 inches of room between each cookie.

Bake cookies for 18 minutes, or until just golden brown. Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.