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Salted chocolate chip pistachio cookies have puddles of dark chocolate throughout the soft and crispy cookie base. They’re loaded with rich and nutty pistachios and a surprise ingredient that takes the flavor of these cookies to another universe!

overhead image of chocolate chip pistachio cookies on a piece of brown parchment paper next to a glass of milk
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Don’t you just want to reach into the screen and grab one of these chocolate chip pistachio cookies? They’re crispy, incredibly soft and tender, chewy, and just everything you’d want in a cookie. The base of the cookie is what you would call your standard cookie base but it’s speckled with coffee grounds to give a rich depth of flavor that one could say this is like a mocha pistachio latte cookie.

The flakey sea salt on top balances out the sweetness of this cookie and brings out the nuttiness of the pistachio. Both the cornstarch and bread flour make these pistachio cookies so soft and tender with a distinct chew in the center. They’re nearly melt-in-your-mouth and the crispy, crunchy edges give that satisfying texture. I love the large chocolate chunks throughout the cookie to give you the ultimate chocolate chunk pistachio cookie experience.

chocolate chip pistachio cookie with a puddle of chocolate on top with chopped pistachios and flakey sea salt

Recipe Tips and Variations

  • Coffee grounds can be substituted for espresso grounds. Neither will affect the flavor and won’t give a buzz. They’re added for a unique flavor.
  • If you really like nuts, adding another nut in addition to the pistachios are an option! Chopped walnuts would be lovely.
  • To get pools of chocolate on top, after the cookie dough is shaped and on the cookie sheet, take pieces of chocolate and lightly press it onto the exterior of the dough.
  • You’ll want to sprinkle the flakey sea salt before baking to ensure they “stick.” Alternatively, if you forget, you can also do it right as they come out of the oven.
  • Use two cookies and sandwich pistachio ice cream between them for the most decadent treat!

Storage and Freezing Instructions

Chocolate chip pistachio cookies will be good on the countertop in an airtight container at room temperature for up to 5 days. To keep them soft, place a piece of white bread in with the container.

To freeze, make the cookie dough then divide unbaked cookie dough into two tablespoon cookie trays and freeze for up to 3 months. To bake, pop out the frozen cookie dough and place directly onto a baking sheet. Bake from frozen at 350 degrees Fahrenheit and add 2-3 minutes longer to bake time.

a bite has been taken out of a chocolate chip pistachio cookie stacked on top of several other cookies
5 from 1 vote

Chocolate Chip Pistachio Cookies

Salted chocolate chip pistachio cookies have puddles of dark chocolate throughout the soft and crispy cookie base. They're loaded with rich and nutty pistachios and a surprise ingredient that takes the flavor of these cookies to another universe!
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 36 cookies

Ingredients 

  • 1 ½ cups (341 g) unsalted butter, softened
  • 1 ½ cups (330 g) dark brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 eggs
  • 4 teaspoons vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 2 cups (250 g) bread flour, you may use AP flour instead if you don’t have it on hand
  • 4 teaspoon cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ tablespoon heaping coffee grounds, fine or coarse
  • 2 cups (246 g) shelled pistachios, roughly chopped and divided
  • 2 cups (340 g) dark chocolate chunks, or take 2 large chocolate bars and roughly chop the chocolate, divided
  • Maldon sea salt flakes
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Instructions 

  • Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy.
    butter and brown sugar in the bowl of a stand mixer
  • Add in the eggs and vanilla extract and beat for 2 more minutes.
    two eggs and vanilla extract added to creamed butter and brown sugar in a stand mixer bowl
  • In a large bowl, add flours, cornstarch, baking soda, salt, and coffee grounds. Whisk to combine.
    dry ingredients are whisked in a white bowl with a metal whisk
  • Slowly add in the flour mixture to the stand mixer with the wet ingredients and and mix until all combined and well-incorporated.
    flour is added to butter and sugar mixture in a white stand mixer bowl
  • Using a spatula, fold in the 1 ½ cups chopped pistachios and 1 ½ cups chocolate chunks.
    chopped chocolate chunks and pistachios added to cookie batter in a white stand mixer bowl
  • Using a large cookie scoop (roughly 1 1/2 tablespoons), scoop dough onto baking sheet and set the dough about 2 inches apart. Press remaining chocolate chunks and pistachios on top of cookies. Finally, sprinkle sea salt on top.
    Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them from the oven.
    6 cookie dough balls on a parchment lined baking sheet
  • Let cool on baking sheet for 5 minutes before you move them to a wire rack to cool completely.
    baked chocolate chip pistachio cookies on a gold wire cooling rack

Nutrition

Serving: 1cookie, Calories: 232kcal, Carbohydrates: 27g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 140mg, Potassium: 125mg, Fiber: 1g, Sugar: 14g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Jess Gaertner Creative

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30 Comments

  1. Ha, I bought a winter coat a couple of weeks and I felt totally ridiculous but there was also a tiny part of me that was excited about getting to wear it soon (and, obviously, scarves). These cookies sound ace – I love that combo of buttery pistachios and bitter coffee.

    1. No, there isn’t, but I just associate coffee/mocha together and I liked how it sounded. You can definitely add chocolate chips in though :) that’d be delish!

  2. These cookies look great! I would like few with coffee. Pistachios and coffee sounds like a nice combination.

  3. Oh yum! These sound amazing. I’ve never put coffee ground into my cookies before. I usually use instant coffee. I will have to give these a go. And you’re not alone on fall/winter shopping. I went out grocery shopping yesterday and came back with a can of pumpkin and am currently making chili :) I’m ready for fall to begin.

  4. haha! It was 90 in Seattle yesterday and I sat inside and on-line shopped for fall clothes :) these cookies look awesome!

  5. Oh I’m down with scarfs. That was the best part about living in SF. Always scarf weather there – even in the summer! These cookies look incredible! Love coffee in my cookies! Pinned!

  6. Scarves and boots are my jam. I also bought a leather moto jacket for the fall and I cannot WAIT to wear it! These cookies look incredible!!