Pistachio Chocolate Chunk Cookies by @millsandbuns

35 min

12 servings

🧈

100 g

Butter

🍬

100 g

Caster sugar

🍬

50 g

Brown sugar

🥚

1 large egg

Egg

🍦

2.5 ml

Vanilla extract

🌾

180 g

Flour

🫙

1 g

Baking powder

🫙

2.3 g

Baking soda

🍫

85 g

Chocolate chunks

🥜

65 g

Pistachios

  1. Line

    Line a baking sheet with parchment paper and set it aside.

  2. Whisk
    • butter
    • caster sugar
    • brown sugar

    Whisk the 100 g butter, 100 g caster sugar, and 50 g brown sugar in a large mixing bowl until just combined.

  3. Whisk
    • egg
    • vanilla extract

    Whisk in 1 egg and 1/2 teaspoon vanilla extract until the mixture is smooth.

  4. Add
    • all-purpose flour

    Add the 180 g all-purpose flour, 1/4 teaspoon baking powder, and 1/2 teaspoon baking soda to the bowl.

  5. Fold
    • all-purpose flour
    • Caster sugar
    • Brown sugar

    Fold the dry ingredients into the dough with a silicone spatula until no dry flour remains.

  6. Fold
    • chocolate chunks
    • pistachios

    Fold in 1/2 cup chocolate chunks and 1/2 cup pistachios until evenly distributed.

  7. Refrigerate

    Cover the dough and refrigerate it for 120 to 240 minutes; chilling overnight is ideal.

  8. Preheat

    Preheat the oven to 180°C (350°F) and portion the chilled dough into 12 balls using an ice cream scoop.

  9. Arrange
    • chocolate chunks
    • pistachios

    Arrange the dough balls on the lined baking sheet and press extra chocolate chunks and pistachios onto the tops.

  10. Bake

    Bake the cookies at 180°C (350°F) for 12 to 15 minutes, until the edges are golden.

  11. Cool

    Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.

Pistachio Chocolate Chunk Cookies by @millsandbuns

35 min

12 servings

🧈

100 g

Butter

🍬

100 g

Caster sugar

🍬

50 g

Brown sugar

🥚

1 large egg

Egg

🍦

2.5 ml

Vanilla extract

🌾

180 g

Flour

🫙

1 g

Baking powder

🫙

2.3 g

Baking soda

🍫

85 g

Chocolate chunks

🥜

65 g

Pistachios

Preparation Steps

  1. Step 1/11

    Line a baking sheet with parchment paper and set it aside.

    🍳baking sheet
    📜parchment paper

  2. Step 2/11

    Whisk the 100 g butter, 100 g caster sugar, and 50 g brown sugar in a large mixing bowl until just combined.

    🧈butter
    🍬caster sugar
    🍬brown sugar
    🥣large mixing bowl
    🥄whisk

  3. Step 3/11

    Whisk in 1 egg and 1/2 teaspoon vanilla extract until the mixture is smooth.

    🥚egg
    🍦vanilla extract
    🥣large mixing bowl
    🥄whisk
    🥄measuring spoons

  4. Step 4/11

    Add the 180 g all-purpose flour, 1/4 teaspoon baking powder, and 1/2 teaspoon baking soda to the bowl.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥣large mixing bowl
    🥄measuring spoons

  5. Step 5/11

    Fold the dry ingredients into the dough with a silicone spatula until no dry flour remains.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥣large mixing bowl
    🥄silicone spatula

  6. Step 6/11

    Fold in 1/2 cup chocolate chunks and 1/2 cup pistachios until evenly distributed.

    🍫chocolate chunks
    🥜pistachios
    🥣large mixing bowl
    🥄silicone spatula

  7. Step 7/11

    Cover the dough and refrigerate it for 120 to 240 minutes; chilling overnight is ideal.

    🥣large mixing bowl

  8. Step 8/11

    Preheat the oven to 180°C (350°F) and portion the chilled dough into 12 balls using an ice cream scoop.

    🥛ice cream scoop
    🍳baking sheet

  9. Step 9/11

    Arrange the dough balls on the lined baking sheet and press extra chocolate chunks and pistachios onto the tops.

    🍫chocolate chunks
    🥜pistachios
    🍳baking sheet
    📜parchment paper

  10. Step 10/11

    Bake the cookies at 180°C (350°F) for 12 to 15 minutes, until the edges are golden.

    🍳baking sheet

  11. Step 11/11

    Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.

    🍳baking sheet
    ✨wire rack

Composition

Ingredients

Types

Dairy, Sweeteners, Eggs, Flavorings, Baking ingredients, Sweets, Nuts

Ingredients

Butter, Caster sugar, Brown sugar, Egg, Vanilla extract, Flour, Baking powder, Baking soda, Chocolate chunks, Pistachios

Notes

Egg (or flax egg)

Allergens

Milk, Eggs, Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

195 kcal

Macro nutrients

Protein: 2.8g, Carbohydrates: 25.5g, Sugars: 16.5g, Fat: 9.5g, Saturated fat: 4.5g, Fiber: 1.2g

Nutritional Information

Minerals

Calcium: 22mg, Iron: 1.1mg, Potassium: 115mg, Sodium: 105mg, Magnesium: 20mg

Vitamins

Vitamin A: 70µg, Vitamin E: 0.5mg, Vitamin B12: 0.1µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

large mixing bowl, whisk, silicone spatula, measuring spoons, ice cream scoop, baking sheet, parchment paper, wire rack

Appliances

Refrigerator, Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Holiday baking, Party, Everyday treat

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Crisp edges, Soft center, Chewy, Chunky

Flavors

Chocolatey, Sweet, Buttery, Nutty, Caramel-like, Vanilla

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 3 to 5 days (Store fully cooled cookies in an airtight container,Keep away from heat and direct sunlight), fridge : 7 days (Store baked cookies in an airtight container,Bring to room temperature or warm briefly before serving), freezer : 90 days (Freeze portioned raw dough balls on a tray until firm,Transfer frozen dough to an airtight freezer bag,Bake from frozen with 2 to 4 additional minutes if needed)