1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Set aside.

  2. In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir butter and sugars on medium speed just until combined about 1 minute. Add egg and vanilla and stir to combine. Stir in flour, ground pistachio, baking powder, and salt just until combined. Fold in chocolate and chopped pistachio. Don’t overmix at any step.

  3. Scoop balls of cookie dough and arrange 6 cookies on one baking sheet with about 2-3 inches space in-between. Make sure that you get 12 evenly sized cookies, using a kitchen scale and divide the batter through 12 is the most accurate method. Bake one sheet after another for about 10-11 minutes. Remove from oven when they look puffy and dry on top. Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.


    *First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don’t need to cut it all the way through, it’s ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.


  • 1/2 cup butter, melted (113g)
  • 1/2 cup granulated white sugar (100g)
  • 1/8 cup brown sugar (25g)
  • 1 large egg
  • 1 vanilla bean* (or 1 tsp vanilla extract)
  • 1+3/8 cups all-purpose flour (165g)
  • 3/4 cup ground pistachio (100g)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate chips or chopped chocolate bars (127g)
  • 1/2 cup salted pistachio, chopped (65g)

Recipe by:
Also The Crumbs Please.