Chocolate Pistachio Cookies Recipes

AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
• Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
• Drop spoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.

DOUBLE CHOCOLATE PISTACHIO COOKIES

Steps:

• Stir pistachios, flax seed, cocoa powder, and coffee beans together in a bowl.
• Blend figs, dates, cinnamon, agave nectar, and strawberry together in a food processor until thoroughly combined.
• Stir fruit mixture into pistachio mixture; mix to form a workable dough.
• Divide dough in half and pat each half into a flat cookie shape. Place cookies on a plate and refrigerate for 1 hour, flipping cookies after 30 minutes.

PISTACHIO-CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375ºF.
• Combine first 3 ingredients. Beat butter and sugars in large bowl with mixer until light and fluffy. Add dry pudding mix and milk; mix well. Blend in eggs. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
• Drop tablespoonfuls of dough, 2 inches apart, onto parchment-covered baking sheets.
• Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

CHOCOLATE-PISTACHIO SABLéS

Steps:

• Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
• Divide dough into 4 pieces. Roll each piece into an 8"-long log about 1 1/2" in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)
• Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4"-thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2" apart.
• Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10-12 minutes. Transfer to wire racks and let cool.
• MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

CHOCOLATE CHIP PISTACHIO COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pudding mix and baking powder; gradually add to creamed mixture and mix well. Stir in chocolate chips. Refrigerate for 1 hour or until easy to handle., Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly with the bottom of a glass. , Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks.

CHOCOLATE AND PISTACHIO COOKIES

Steps:

• Finely chop 2 1/2 ounces chocolate and melt in a small bowl set over a small saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool chocolate.
• Finely chop remaining 3 1/2 ounces chocolate.
• Sift together flour, baking powder and baking soda.
• Beat together 1/2 cup plus 1 tablespoon unsalted butter and brown sugar with an electric mixer at medium-high speed until light and fluffy, about 5 minutes, then beat in egg and vanilla until combined well.
• Add flour mixture in batches and mix at medium speed until just combined, then beat in melted chocolate until incorporated. Stir in pistachios and chopped chocolate.
• Divide dough into 6 equal portions and roll each piece into a 12-inch-long log (3/4 inch thick). Wrap each log in plastic wrap and freeze until firm, at least 30 minutes.
• Put oven rack in middle position and preheat oven to 350 degrees F.
• Slich 1/2-inch thick rounds from 1 frozen log and arrange about 1 inch apart on an ungreased baking sheet.
• Place baking sheet on top of another baking sheet (to protect undersides from overbrowning) and bake until cookies rise slightly and then fall (tops of cookies will be cracked), 10-12 minutes.
• Transfer cookies to a rack to cool.
• Make more cookies on cooled baking sheets in the same manner.
• Cookies keep, cooled completely, in an airtight container at room temperature for 1 week.
• Wrapped dough logs can be frozen for 3 months.

CHOCOLATE-PISTACHIO COOKIES

Steps:

• Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.
• Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes.
• Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.
• Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.
• Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.
• Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.
• Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm.
• Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes.