It’s Day 1 of AK Cookie Week and we’re throwing it back to 2014! Almost 10 years ago when Tony and I were doing long distance, he would ask to make cookies every time I visited. I loved being able to leave him special home-baked treats. Since we were long distance, I always felt like baking showed how much I care. It was like leaving a delicious little treasure behind and I was secretly hoping that every time he enjoyed a cookie, he was thinking about how much I missed him.
One specific time I couldn’t make up my mind about what I wanted to bake him before I left. Tony started throwing off my cookie game with crazy requests. I think he had some sort of belief that I was basically a cookie queen or a baking wizard (by now, maybe I am?) Tony finally mentioned pistachios and I immediately knew that these cookies were going to happen.
These pistachio chocolate chip cookies turned out even better than I could’ve imagined. Crispy on the outside, chewy in the center, and filled with such a fun, unique flavor — imagine my famous brown butter chocolate chip cookie dough packed with pistachios, chocolate chunks, and a little coffee. Truly incredible flavor combination that you won’t see anywhere else.
I hope you get a chance to try out these gems — Tony called them ‘THE MAN COOKIE’. I recommend enjoying them with a latte over the holidays.
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Ingredients in these pistachio chocolate chip cookies
As I mentioned, these cookies are made with brown butter so the cookie dough is extra caramel-like and rich. The dark chocolate forms giant ooey-gooey puddles that I totally want to dive into, and the pistachios add a nice texture and a lovely flavor. Oh, and the coffee? It’s what makes this cookie extraordinary. It isn’t overpowering, but simply divine. Here’s everything you’ll need:
- Butter: you’ll be browning 2 sticks of butter (I like to use salted butter for extra flavor).
- Espresso powder: this is where that luscious coffee flavor comes in. You’ll actually stir the espresso powder right into the brown butter to infuse it. OMG YUM. You can feel free to omit the espresso powder if you want.
- Sugar: we’re using both dark brown sugar and white granulated sugar in this recipe.
- Eggs: you’ll need 2 eggs to help the cookies bake up.
- Flour: all purpose flour gives them the perfect texture.
- Baking staples: gotta have vanilla extract (learn how to make your own here!), baking soda, and salt.
- Mix-ins: we’re adding pistachios and chocolate chunks from a couple of 3-ounce dark chocolate bars. The combo is unreal — promise.
A note on substitutions
- Can I make then gluten free? Unfortunately, no, I cannot recommend a gluten free flour substitute in these pistachio coffee cookies. Feel free to try any of my gluten free cookies here!
- Can I make them dairy free? Feel free to use a dairy free butter substitute, but note that you cannot brown dairy free butter. Be sure to also use dairy free chocolate chips.
- Can I make them vegan? I haven’t tested these cookies using two flax eggs, but let me know in the comments if you do! You’ll also need to use dairy free butter and chocolate chips.
How to brown butter
Brown butter is, of course, key for the amazing flavor in these cookies. Learn exactly how to brown butter with our tutorial here.
Easy pistachio coffee chocolate chip cookies
- Brown your butter. You’ll start by browning your butter until it’s nice and golden and gives off a nutty aroma. Stir the espresso powder right into the brown butter, then set it aside to cool.
- Mix the wet ingredients. Mix the cooled brown butter and sugars using an electric stand mixer until well combined, then mix in the eggs and vanilla.
- Add the dry ingredients. Whisk together the dry ingredients, then slowly add them to the wet ingredients and mix on low speed until just combined.
- Add the mix-ins. Fold in the pistachios and chocolate chunks, reserving some chocolate for the tops of the cookies.
- Chill the dough. This is essential to perfect cookies! Chill the dough in the refrigerator for at least 1 hour, or in the freezer for 20 minutes.
- Top, bake & devour. Once the dough is chilled, use a cookie scoop to roll 2 tablespoons of dough into a ball, and place it on your baking sheet. If you like slightly thinner cookies, press down slightly on the tops of each dough ball. Top with extra pistachios and chocolate chunks, then bake them up. Once they turn slightly golden on the edges, remove them from the oven, cool, and enjoy!
Make these cookies ahead of time
If you’d like to save a bit of time, feel free to make the pistachio coffee cookie dough the day before! You can refrigerate the dough (well-covered so it doesn’t dry out) for up to 24 hours. Set out dough for 30 minutes at room temp before baking.
Don’t forget these cookie-baking tips
You’ll find all of my best tips & tricks for making perfect cookies in the Ultimate Guide to Cookie Baking e-book! A few key takeaways for these cookies:
- Do not use substitutes. Please be sure to follow the recipe as written unless substitutes are noted in the notes section of the recipe. Changing the flour will greatly affect the texture of these pistachio coffee chocolate chip cookies as will leaving ingredients out.
- Make sure your ingredients are room temp. After you brown your butter you’ll want to make sure that it is cool so that it doesn’t coagulate the other ingredients. Be sure your eggs are at room temperature as well so that it doesn’t coagulate with the butter. Simply run it under warm water for about a minute or place it in a bowl of warm water for a few minutes before adding it to your dough.
- Use fresh baking soda. Make sure your baking soda is fresh to ensure that these cookies bake up properly.
- Measure your ingredients correctly. Do you know the best way to measure flour without a scale? Get my tips & tricks in this video! Be sure to also pack the brown sugar.
Storing & freezing tips
- To store: store these pistachio coffee chocolate chip cookies in an airtight container at room temperature for up to 5 days.
- To freeze: you can actually freeze the cookie dough OR the freshly baked cookies to enjoy later! Get all of my tips and tricks for freezing cookies here.
More cookie recipes you’ll love
Get all of my cookie recipes here!
I hope you love these pistachio coffee chocolate chip cookies. If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Pistachio, Coffee & Brown Butter Chocolate Chunk Cookies
Chewy pistachio chocolate chip cookies infused with rich brown butter and a hint of coffee. These incredible pistachio coffee cookies are easy to make and filled with a unique flavor combination that everyone will fall in love with. Bake them up for the holidays or anytime you want a decadent treat!
Ingredients
- Wet ingredients
- 1 cup (2 sticks) salted butter
- 1 tablespoon espresso powder
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs, at room temperature
- Dry ingredients
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup shelled pistachios, plus more as needed
- 6 ounces chocolate chunks (from two 3-ounce 70% dark chocolate bars)
Instructions
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Brown your butter: add butter to a medium pot or saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the butter from the pan. Stir coffee granules immediately to the brown butter. Set aside to cool for 10 minutes.
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Mix together wet ingredients: Add the cooled brown butter, dark brown sugar and granulated sugar to the bowl of an electric mixer. Mix the butter and sugars on medium speed until well combined, 1 minute. Add in the eggs and vanilla and mix again on medium speed for about 1 minute, until well combined and resembles caramel in texture and consistency.
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Whisk together the flour, baking soda, and salt in a bowl.
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Add the dry ingredients: slowly add the dry ingredients to the wet ingredients and mix on low-speed just until combined. Next add in the pistachios and chocolate chunks (reserving about 1/4 cup chocolate chunks for adding on top of cookies) and mix again on low speed until just incorporated.
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Chill the dough: Cover the bowl with the dough with plastic wrap and place in the refrigerator for 1 hour or place in freezer for 20 minutes if you are super eager.
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Preheat the oven to 350 degrees F. Once dough is chilled, measure out 2 tablespoons of dough and roll into a ball and place on cookie sheet ensuring there is at least 2 inches apart on each cookie. Press down VERY slightly on top of the dough, unless you want thicker cookies, then leave as is. Press a few extra pistachios and chocolate chunks on the top of each cookie to make them look pretty.
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Bake the cookies 10-12 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
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Cool the cookies on the sheets at least 5 to 10 minutes so the cookies set up. Sprinkle with a little sea salt, if desired. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Repeat with remaining dough.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
