Let’s make cookies!

In a large bowl with a hand mixer, beat together the butter, vanilla extract, brown sugar, and granulated sugar until light and fluffy. Whisk in the egg and egg yolk until incorporated.

Add the flour, pistachio flour, milk powder, baking soda, baking powder and mix until combined. Add in the chopped pistachios and chocolate chips and mix until evenly distributed.

Cover the dough and chill in refrigerator for at least 2 hours or until the dough is firm. Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Scoop out 2 tbsps of dough and space them onto the baking sheet.

Bake for 12-13 minutes or until the edges are golden. Allow to cool on the baking sheet for around 5 minutes and then transfer to a wire rack.

Check out the video on how to make it:

View this post on Instagram

A post shared by Asma Faizal (@sincerelyasma)

Chocolate Chip Pistachio Cookies

These cookies are a delightful blend of gooey chocolate and crunchy pistachios, creating a melt-in-your-mouth experience that’s impossible to resist. Perfect for sharing—or keeping all to yourself!

Print It! Pin It!

Ingredients

  

• 1 cup butter unsalted
• 1 tsp vanilla paste
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg
• 1 egg yolk
• 2 cups all purpose flour
• ½ cup pistachio flour
• 1 tbsp milk powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 cup pistachios roughly chopped
• 1/2 cup chocolate chips

Instructions

 

• In a large bowl with a hand mixer, beat together the butter, vanilla extract, brown sugar, and granulated sugar until light and fluffy. Whisk in the egg and egg yolk until incorporated.
• Add the flour, pistachio flour, milk powder, baking soda, baking powder and mix until combined. Add in the chopped pistachios and chocolate chips and mix until evenly distributed.
• Cover the dough and chill in refrigerator for at least 2 hours or until the dough is firm. Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Scoop out 2 tbsps of dough and space them onto the baking sheet.
• Bake for 12-13 minutes or until the edges are golden. Allow to cool on the baking sheet for around 5 minutes and then transfer to a wire rack. Enjoy!