Say goodbye to store-bought cookies and hello to these homemade Double Chocolate Pistachio Cookies! These cookies feature a divine combination of bittersweet and white chocolate chunks, enhanced with the nutty crunch of pistachios. They are irresistibly soft on the inside and perfectly crisp on the outside, offering a rich and chocolatey experience that’s sure to satisfy any sweet tooth.
Why You’ll Love This:
- Rich Chocolate Flavor: With both bittersweet and white chocolate, these cookies offer a deep, complex chocolate taste that’s enhanced by the cocoa powder in the dough.
- Crunchy Nutty Texture: The addition of pistachios provides a delightful crunch that contrasts beautifully with the soft cookie texture.
- Perfectly Balanced Sweetness: The combination of brown and granulated sugar gives these cookies a perfectly balanced sweetness that complements the chocolate and nuts.
Perfect Occasion: These cookies are perfect for any occasion—be it a casual get-together, a festive celebration, or a comforting treat for those cozy nights in. They also make great gifts, especially when beautifully packaged, sharing the joy of homemade goodness with friends and family.
Decoration Tips:
- Extra Chocolate Chunks: Before baking, press a few extra chocolate chunks on top of each cookie for a gooey chocolate experience and an appealing look.
- Pistachio Pieces: Sprinkle some chopped pistachios over the cookies just before they go into the oven to enhance their visual appeal and add an extra crunch.
- Dusting of Cocoa: A light dusting of cocoa powder or icing sugar after baking can add a sophisticated touch and deepen the chocolate flavor.
Ingredients:
- 125 grams of butter, room temperature
- 1 cup of brown sugar (you can also use granulated sugar)
- 1 packet of vanilla sugar
- 1 egg
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 150 grams of all-purpose flour (about 1 cup + 2 tablespoons)
- 1 tablespoon of cornstarch
- 3 tablespoons of cocoa powder
- A pinch of salt
- 2 tablespoons of bittersweet chocolate, chopped
- 2 tablespoons of white chocolate, chopped
- 2 tablespoons of pistachios, chopped
Instructions:
- Cream the Butter and Sugars: In a large bowl, beat the butter with brown sugar, vanilla sugar, and egg until the mixture is light and fluffy.
- Dry Ingredients: Sift together the flour, baking powder, baking soda, cocoa powder, cornstarch, and salt. Gradually add to the butter mixture and mix until just combined.
- Add Chocolates and Nuts: Stir in the chopped bittersweet and white chocolate, along with the pistachios.
- Chill the Dough: Cover the dough and refrigerate for about 30 minutes to firm up.
- Prepare for Baking: Preheat the oven to 175°C (347°F). Line a baking sheet with parchment paper. Using an ice cream scoop or your hands, form the dough into balls and space them well apart on the baking sheet. Optionally, press a few extra chocolate pieces on top of each dough ball.
- Bake: Bake in the preheated oven for 10-12 minutes. The cookies will be soft when freshly out of the oven but will firm up as they cool.
- Cool: Leave the cookies on the baking sheet to cool completely.
Enjoy these decadent double chocolate pistachio cookies, a homemade treat that brings gourmet bakery-style indulgence right to your kitchen!
