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Chocolate Pistachio Cookies

Indulge in the enchanting combination of chocolate and pistachio with these delightful cookies, featuring swirls of color and crunch.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2.75 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup shelled pistachios, roughly chopped For deeper flavor, consider toasting them lightly.
  • 1 cup white chocolate chips
  • to taste food coloring gels (optional) Colors like green, pink, or blue can be used for swirling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually incorporate the dry ingredients into the buttery mixture and stir until combined.
  6. Fold in the chopped pistachios and white chocolate chips into the dough.
  7. If using, divide the dough and add food coloring to portions, mixing until evenly tinted.
Baking
  1. Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes until set but still soft in the center.
  3. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer-safe container.