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–+ servings

Pistachio Chocolate Chip Cookies

La Faguette
5 from 2 votes
Tried this recipe?Tag @la_faguette_ on Instagram!
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Course Dessert
Cuisine American
Servings 34 cookies

Ingredients
  

  • 2¼ cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated white sugar
  • 1 - 3.4 oz pkg INSTANT pistachio pudding mix
  • 2 eggs
  • ¼ tsp almond extract
  • ⅓ cup chopped pistachios
  • ¾ bag milk chocolate chips (from an 11.5 oz bag)
  • green gel food dye (optional)

Instructions
 

  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, cream together the butter, light brown sugar, and white sugar with a hand mixer (medium speed on Kitchenaid using paddle attachment) for 2 minutes.
  • Add the instant pistachio pudding mix and beat until well combined.
  • Plop in the eggs, almond extract, and desired amount of dye (if using) and beat more, daddy.
  • Switch to a wooden spoon (same attachment if using Kitchenaid) and stir in ½ of the flour mixture, and then the other half.
  • Finally, add in those pistachios and chocolate chips and give it one last spin on your disco stick.
  • Let dough sit in the fridge, covered, for at least 30 minutes, the longer the better. This will do two things: 1. Allow the dry ingredients to activate and 2. Make the dough easier to work with.
  • When fridge time is almost up, preheat oven to 350°F.
  • Line a baking sheet with parchment paper and roll dough into golf ball-sized balls, leaving room for cookies to spread. Much bigger balls don't work because it takes longer to bake, ruining the point of the cookie…its chewiness!
  • Bake on middle rack for 11 minutes. Cookies will look pale/not done, but they are! Let cool for 5 minutes before moving to cooling rack.
  • Allow cookies to continue to cool completely, about 30 minutes, for full chewy effect. It's gonna be hard but I believe in you!
  • Grab an ice-cold glass of titty milk and sink your teeth into the chewiest/thiccest chocolate chip cookies you ever did see.

Notes

1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable! 
 
2.) If I’m just baking them for my boo and me, I bake off a baking sheet worth of cookies. Then, while that batch is in the oven, I form the rest of the cookies and assemble the them onto another parchment-lined baking sheet (they can be close together).
 
 
Place that in the freezer for at least an hour (this prevents them from sticking together in whatever you’re storing them). Grab a gallon-sized freezer bag or other storage container, toss them in, and store in freezer. When ready for your cookie fix, preheat oven to 350°, take out however many you want to make, and bake for 14-16 minutes. And the best part is…THE DOUGH LASTS FOR 9-12 MONTHS IN THE FREEZER!!! 🍪🍑🍪 AHHH!
69.) OMG DID YOU MAKE THIS?!? 
Tag @la_faguette_ on IG and hashtag it #lafaguette !
Keyword italian holiday cookies, italian pistachio cookies
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