Pistachio Chocolate Cookies

These irresistible buttery rich cookies have an exotic middle eastern flavor which are very simple and easy to make at home.

These cookies happened when I was in a mood to bake some cookies and then saw the pistachios on my table…so thought to myself…why not?? Pistachio and baking sounded something exotic and flavorful. Nuts are more versatile and less risky when compared to other ingredients. When baking with nuts, nothing drastic has gone wrong in my test kitchen…till now (cross fingers)…meaning all my trial and error batches were mostly edible!!

So natural thing to do…. went through some reading and added my own variations to already existing recipes out there. Hope you enjoy it!!

In a nutshell

For today’s cookies I have added ground pistachios and some chopped pistachios just to give the cookies an extra crunch. The pistachios bring in a slightly sweet flavor with all the nutty goodness.

I have also used dark chocolate chunks with the pistachios because I find that they make an amazing combination.

These cookies are very useful to impress your friends and family. When I bake these delicious cookies my home smells soooo good and you have something yum to serve on short notice!

Print Recipe

Pistachio chocolate cookies

(1 votes, average: 5.00 out of 5)

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Serves: 30 cookies

Prep Time: 15 minutes – Cooking Time: 12 minutes

These irresistible buttery rich cookies have an exotic middle eastern flavor which are very simple and easy to make at home

Ingredients

• 120 g all purpose flour
• ¼ teaspoon baking powder
• 100 g powdered sugar
• A pinch of salt
• 125 g butter, softened
• ½ teaspoon Orange zest (optional)
• 40 g pistachios, coarsely powdered
• 30 g pistachios, chopped
• 30 g dark chocolate, chopped

Instructions

1

Preheat the oven to 170°C (330°F).

2

Beat butter and powdered sugar until creamy.

3

Add in the flour, sugar, powdered pistachios, salt, orange zest and baking powder to the butter.

4

Beat well until a dough like consistency is formed.

5

Mix in the chopped pistachios and chocolate.

6

Spread the cling film on the table. Place half the dough on the cling film. Wrap it and make a log with a diameter of approximately 2 inches. Otherwise you will land up with a huge cookie. Repeat the process for the remaining dough. Refrigerate the log for at least 2 hours.

7

Line a baking tray with a baking sheet.

8

Remove the log from the refrigerator and cut it with a sharp knife making circles having ¼ inch thickness. Arrange it on a baking tray taking care to leave at least 1 inch space between each cookie.

9

Now bake for 12 minutes or until the cookies are slightly brown at the edges.

10

Rest the cookie on the tray for a minute and then remove it. Let it cool completely on a wire rack.

Notes

• Buy unsalted shelled pistachios…makes work easier • Store the cookies in airtight container up to a week. You can also store the cookie dough shaped into a log for a week in the refrigerator before baking.