2024 and 2025 have been all about Dubai Chocolate. Pistachio, chocolate and kataifi all combined to the delight of many people’s tastebuds. For it being such a viral thing (which I’ve yet to try by the way), you wouldn’t know that this amazing flavor combination has always existed. We’re going to make it into a cookie. The richness of the chocolate with the nuttiness of the pistachio makes this cookie complex, unique and so tasty.
WHY YOU SHOULD MAKE THIS RECIPE:
- Unique Flavor
- Soft & Chewy
- Easy to Make
INGREDIENTS:
- browned butter cold or room temp
- sugar
- eggs
- vanilla extract
- milk
- coffee granules
- almond extract
- all-purpose flour
- baking powder and soda
- salt
- cornstarch
- pistachios
- chocolate
HOW TO MAKE PISTACHIO CHOCOLATE CHIP COOKIES
Prep:
- First, you have to make brown butter ahead of time and allow it to cool at room temperature for at least 15 minutes. Then, refrigerate or freeze it for another 15 minutes so it can re-solidify. If you’ve never made brown butter or are unsure of what it is, here’s a great article for you.
- Roast the whole pistachios on a baking sheet at 400F for 8-10 minutes or until you begin to smell them being roasted. Set aside to cool.
- In a medium-sized bowl, combine the light and dark brown sugars along with the granulated white sugar. Set aside.
- Combine all the dry ingredients together in a large bowl and set aside.
Mixing:
- Cream the brown butter in a stand mixer for a minute or two on medium speed. Turn the speed down to low and gradually add in the sugars. Mix for a few minutes until combined.
- Add the eggs one at a time at medium-low speed. Allow the egg to absorb into the mixture before adding the next egg. Add in the vanilla and almond extract and mix until combined. Turn the mixer off.
- Add the dry ingredients all at once including the chocolates and pistachios and mix at low speed until combined. The dough may seem crumbly and a bit dry at this point, but that’s normal. Add in the milk and mix just until combined.
- Combine the chocolate chips in a shallow dish.
- Scoop out dough with a cookie or ice cream scoop and form balls of dough. Dip the dough ball into the chocolate dish so the top gets more chocolate chips. You can bake straight away, but for better flavor and texture, refrigerate overnight, then bake the next day. If you like your cookies to spread more, let the cookies come back to room temperature before baking.
Baking:
- Prep your baking sheet with parchment paper and spray with cooking spray.
- Bake at 350° for 10 minutes or until the cookies are lightly golden brown around the edges. They will seem underbaked, but they’ll continue to bake out of the oven resting on the pan.
- After allowing the cookies to cool on the pan for a few minutes, move them to a wire rack to cool completely. Top with drizzled chocolate and chopped pistachios. Enjoy!
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Pistachio Chocolate Chip Cookies
Ingredients
- 142 grams browned butter room temp or cold
- 5 ounces dark brown sugar
- 2 ounces light brown sugar
- 2 ounces granulated white sugar
- 1 whole egg + 1 egg yolk cold
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- ⅛ teaspoon coffee granules
- 8.5 ounces all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ¾ teaspoon sea salt
- ½ teaspoon cornstarch
- 3 ounces chocolate chunks from bars- I use mix of bittersweet and semisweet + more for topping
- 2 ounces chocolate chips – I mix semisweet and bittersweet + more for topping
- 3.25 ounces roasted pistachios chopped + more for topping
- ½ teaspoon to 1 teaspoon milk
Instructions
Prep:
- First, you have to make brown butter ahead of time and allow it to cool at room temperature for at least 15 minutes. Then, refrigerate or freeze it for another 15 minutes so it can re-solidify. If you’ve never made brown butter or are unsure of what it is, here’s a great article for you.
- Roast the whole pistachios on a baking sheet at 400F for 8-10 minutes or until you begin to smell them being roasted. Set aside to cool.
- In a medium-sized bowl, combine the light and dark brown sugars along with the granulated white sugar. Set aside.
- Combine all the dry ingredients together in a large bowl and set aside.
Mixing:
- Cream the brown butter in a stand mixer for a minute or two on medium speed. Turn the speed down to low and gradually add in the sugars. Mix for a few minutes until combined.
- Add the eggs one at a time at medium-low speed. Allow the egg to absorb into the mixture before adding the next egg. Add in the vanilla and almond extract and mix until combined. Turn the mixer off.
- Add the dry ingredients all at once including the chocolates pistachios and mix at low speed until combined. The dough may seem crumbly and a bit dry at this point, but that's normal. Add in the milk and mix just until combined.
- Combine the chocolate chips in a shallow dish.
- Scoop out dough with a cookie or ice cream scoop and form balls of dough. Dip the dough ball into the chocolate dish so the top gets more chocolate chips. You can bake straight away, but for better flavor and texture, refrigerate overnight, then bake the next day. If you like your cookies to spread more, let the cookies come back to room temperature before baking.
Baking and finishing:
- Prep your baking sheet with parchment paper and spray with cooking spray.
- Bake at 350° for 10 minutes or until the cookies are lightly golden brown around the edges. They will seem underbaked, but they’ll continue to bake out of the oven resting on the pan.
- After allowing the cookies to cool on the pan for a few minutes, move them to a wire rack to cool completely. Top with drizzled chocolate and chopped pistachios. Enjoy!
Notes
- 24 hour chill time is recommended for better flavor and texture, however no chill will work still.
- Store in closed container at room temp for up to four days.
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