The Secret to Seriously Gooey Pistachio Cookies

👩‍🍳 Instructions

1. 1

   If using unsalted pistachios, preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and toast for 5-7 minutes until fragrant. Let cool, then roughly chop. If using already roasted and salted pistachios, skip toasting and reduce salt in recipe by ¼ tsp.
2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. 3

   In a large bowl, using an electric mixer, cream the softened butter with granulated sugar and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
4. 4

   Beat in the egg until just combined, then mix in the vanilla extract until fully incorporated.
5. 5

   With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. 6

   Gently fold in the chopped pistachios and semi-sweet chocolate chips using a spatula until evenly distributed.
7. 7

   Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. This chilling step is crucial for texture.
8. 8

   When ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
9. 9

   Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. For a bakery-style look, press a few extra chocolate chips and pistachio pieces onto the top of each dough ball.
10. 10

    Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft and appear underbaked. Do not overbake for optimal gooeyness.
11. 11

    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!