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–+ servings
Dessert

Chocolate Chip Dipped Pistachio Cookies

The bottoms of these dark chocolate chip pistachio cookies are dipped in chocolate and sprinkled with pistachio dust to create layers on layers of chocolate and pistachio flavor! Serve these big, fluffy cookies with a scoop of ice cream for the ultimate pistachio cookie treat.
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Prep Time15 minutes
Cook Time15 minutes
Total Time8 hours 30 minutes
Yield12 cookies

INGREDIENTS

Chocolate Chip Dipped Pistachio Cookies
  • 1/2 c unsalted butter (softened)
  • 1 c coconut sugar*
  • 1 egg
  • 1 egg yolk
  • 1 tbsp vanilla extract
  • 1 c flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 c dark chocolate chips (chopped)
  • 1/2 c roasted pistachios (chopped)
Chocolate Coating
  • 1 c dark chocolate chips
  • 1 tsp coconut oil
  • 1/2 c roasted pistachios (chopped very finely)

INSTRUCTIONS

Chocolate Chip Dipped Pistachio Cookies
  • In the bowl of a stand mixer, cream together the butter and coconut sugar until light and creamy.
  • Add the egg, egg yolk, and vanilla. Beat until combined.
  • Gently fold in the flour, baking soda, and salt with a spatula or wooden spoon just until the flour streaks disappear.
  • Fold in the chopped chocolate chips and pistachios. Cover the bowl with plastic wrap and refrigerate for four hours, or preferably overnight.
  • When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
  • Scoop out 2-tablespoon sized dough balls and place on the baking sheet. Give the cookies some room, since they will spread.
  • Bake the cookies for about 12-14 minutes, or until the edges are beginning to turn dark brown. They may still be a little soft in the center–that's ok. Remove the cookies from the oven and place on a cooling rack to cool completely.
  • You can enjoy the chocolate chip pistachio cookies at this point, or you can dip them in pistachio chocolate coating, which I highly recommend!
Chocolate Coating
  • Place the chocolate chips and coconut oil in a medium bowl. Microwave at 15 s increments, stopping to stir each time, until the chocolate is fully melted. Cool the chocolate to room temperature.
  • Dip the bottoms of the chocolate chip pistachio cookies into the melted chocolate. Place them upside-down on the baking sheet so that the melted chocolate is facing up.
  • Sprinkle the chocolate with the finely chopped pistachios. Allow the chocolate to harden, and serve with scoops of ice cream!

Notes

*We use coconut sugar in this recipe, because this makes the cookies nice and fluffy (kind of like a muffin top), which contrasts nicely with the hardened chocolate shell on the bottom. If you don't have coconut sugar (or can't find it), light brown sugar can be substituted instead.