Chocolate Chip Pistachio Cookies
Chocolate Chip Pistachio Cookies might be a good recipe to expand your side dish recipe box. For 88 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 9g of protein, 36g of fat, and a total of 710 calories. It is brought to you by The Baking Pan. 291 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 32 minutes. Head to the store and pick up salt, eggs, walnuts, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 49%. If you like this recipe, take a look at these similar recipes: Pistachio Chocolate Chip Cookies, Pistachio White Chocolate Chip Cookies, and Pistachio-Chocolate Chip Meringue Cookies.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 12 minutes
Ingredients:
2 teaspoons baking powder
2 large eggs
3¼ cups all-purpose flour
1 cup granulated sugar
1 small package (3.4 ounces) pistachio flavored instant pudding mix
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
¼ cup toasted walnuts or pecans, coarsely chopped
2 tablespoons milk (preferably whole milk)
Equipment:
hand mixer
mixing bowl
spatula
whisk
baking sheet
ice cream scoop
wire rack
Cooking instruction summary:
In a medium mixing bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.In a large bowl of an electric mixer, combine sugar and butter; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Stir in milk and vanilla. Add sifted flour mixture; stir until mixed. Add walnuts and chocolate chips; stir to mix.Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 to 12 minutes or just until cookies are set and edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
Step by step:
1. In a medium mixing bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.In a large bowl of an electric mixer, combine sugar and butter; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
2. Add eggs; beat until thoroughly mixed. Stir in milk and vanilla.
3. Add sifted flour mixture; stir until mixed.
4. Add walnuts and chocolate chips; stir to mix.
5. Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets.
6. Bake 10 to 12 minutes or just until cookies are set and edges are very lightly browned.
7. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
Nutrition Information:
covered percent of daily need
