Pistachio chocolate chunk cookies are delicious. They combine the best of a chocolate chip cookie and add a salty nutty taste. If you are yet to try chocolate chip cookies with pistachios in them, don’t sit on it!

Related: The Best Chocolate Chip Cookies

Ingredients

Butter- butter is the fat in these cookies

Sugar- what are cookies without sugar? These cookies only need granulated sugar

Vanilla- for flavor

Eggs- 2 eggs make sure these cookies are structured

Corn starch- this is my secret ingredient in most cookies, it helps them to be more chewy

Baking soda- this is the rising agent

Flour- this is what holds the cookies shake

Chocolate- I use Walmart brand 70% chocolate bars, and chop them up, make sure to include all the flakes of chocolate that get cut off

Pistachios- these are just chocolate chunk cookies without the nuts. Chop them up so they are better incorporated in the cookies 

Instructions

Preheat oven to 350

Cream butter and sugar together

Add vanilla and eggs

Mix in flower, cornstarch, and baking soda. 

Fold in the chocolate and pistachios 

Scoop and place on a prepared baking sheet 

Bake for 10-15 minutes 

Tips

• Don’t scoop your flour, instead spoon it into the measuring cup, or shake it into the measuring cup.
• Don’t over mix your cookies.
• Use a cookie scoop to make sure all of your cookies are the same size.
• I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to bake or eat later. 
• You can freeze the dough for 10 minutes to make sure that the cookies won’t spread.
• Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
• Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
• If your oven has hot spots, make sure you turn your pan half way through the bake.
• Remove cookies earlier rather than later to keep them from overcooking.
• Store cookies in an airtight container for up to one week.

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