Triple Chocolate Pistachio Cookies

Triple Chocolate Pistachio Cookies

December 1st: Time to draft your holiday baking plans! Me? I like to start early. In fact, I start planning as soon as I flip the calendar page to the month of November! Yes, I’m one of those (slightly) annoying Christmas-lovers who actually like holiday music and light up the tree way too early. When it comes to baking, there are four reasons why I plan way in advance:

It puts me in a jolly mood for two months straight. (I can’t help it!)

It creates a mouth-watering variety of delicious treats we can dip into at will (we don’t wait for the actual holidays to indulge).

It provides me with a cool supply of homemade gifts (saving me from annoying trips to busy malls).

It saves me a lot of time—and stress—when the holidays actually roll around.

Every year, I bake a combination of classic and new recipes. Chocolate chip always make an appearance—is there a more popular cookie than choc chip cookies?—and this year I’ve decided to go all in on the cacao levels. These triple chocolate pistachio cookies contain dark chocolate disks (for the gooey factor), milk chocolate chips (for a touch of sweetness), and dark cocoa powder (for the deep flavor and super dark color). Although these cookies are great year-round—as my permanent stash in the freezer will tell you—the pistachios give them a bright, festive touch. If you don’t have pistachios, you can use hazelnuts instead.

I usually make giant cookies out of this triple choc cookie dough, but for the holidays, I made smaller cookies so I can bag them and hand them out as treats. As always, ice cream scoops (also called cookie scoops) are what you need to measure out cookie dough quickly and easily. I use a large scoop (3 tbsp/45 ml capacity) to make giant (3½-in/8-cm) cookies, and a medium scoop (1½ tbsp/22 ml capacity) to make smaller (2-in/5-cm) cookies. You’ll find clear bags to package cookies in individual portions right here.

Makes about 18 giant cookies, or 48 smaller cookies.

Triple Chocolate Pistachio Cookies

These festive Triple Chocolate Pistachio Cookies go all in on the chocolate levels! A crowd pleasing treat that doubles as a delicious homemade gift.

15 minPrep Time

Every year, I bake a combination of classic and new recipes. Chocolate chip always make an appearance—is there a more popular cookie than choc chip cookies?—and this year I’ve decided to go all in on the cacao levels. These triple chocolate pistachio cookies contain dark chocolate disks (for the gooey factor), milk chocolate chips (for a touch of sweetness), and dark cocoa powder (for the deep flavor and super dark color). Although these cookies are great year-round—as my permanent stash in the freezer will tell you—the pistachios give them a bright, festive touch. If you don’t have pistachios, you can use hazelnuts instead.

I usually make giant cookies out of this triple choc cookie dough, but for the holidays, I made smaller cookies so I can bag them and hand them out as treats. As always, ice cream scoops (also called cookie scoops) are what you need to measure out cookie dough quickly and easily. I use a large scoop (3 tbsp/45 ml capacity) to make giant (3½-in/8-cm) cookies, and a medium scoop (1½ tbsp/22 ml capacity) to make smaller (2-in/5-cm) cookies. You’ll find clear bags to package cookies in individual portions right here.

Triple Chocolate Pistachio Cookies

15 minPrep Time

10 minCook Time

25 minTotal Time

Save Recipe

Ingredients

  • 1 cup (250 ml) unsalted butter (2 sticks)
  • ¾ cup (175 ml) cane sugar
  • ¾ cup (175 ml) brown sugar, packed
  • 2 eggs
  • 1 cup (250 ml) unbleached all-purpose flour
  • 1 cup (250 ml) whole wheat bread flour (or substitute all-purpose flour)
  • ¾ cup (175 ml) dark cocoa powder, sifted
  • 1 tsp (5 ml) baking powder
  • 1 cup (250 ml) dark chocolate chunks (I like to use dark chocolate disks)
  • ½ cup (125 ml) milk chocolate chips
  • ½ cup (125 ml) shelled pistachios, coarsely chopped
  • ½ cup (125 ml) shelled pistachios, coarsely chopped
Read the whole recipe on Food Nouveau