Sourdough Pistachio Chocolate Chip Cookies

These sourdough pistachio chocolate chip cookies are the best of both worlds. You get sweet and salty, which is why my husband and I love them so much! Our love of this combo and roasted pistachios was the inspiration behind this cookie! This recipe post includes a video tutorial so you can make it alongside me, step-by-step!

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If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Why Make Pistachio Chocolate Chip Cookies with Sourdough

When you make cookies with sourdough, you get gut benefits from the starter’s cultures. If you long ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more gut benefits!

Why You Will Love This Recipe

• Simple to Make: Each step of this recipe is simple and easy so anyone can make these cookies.
• Wholesome Ingredients: In these cookies, like my others, the ingredients are wholesome. You use things like cane sugar and unbleached all-purpose flour.
• Large Cookies: This recipe makes large cookies that have the perfect texture.
• The Perfect Centers: The centers of these cookies are the perfect softness you’re looking for.
• Sweet and Savory: With the semi-sweet chocolate chips and the salty pistachios, you get a perfect flavor combination!

Ingredients for Pistachio Chocolate Chip Cookies

• salted butter (softened)
• pure cane sugar
• light brown sugar (packed)
• a large egg
• sourdough discard
• vanilla extract
• baking soda
• sea salt
• all purpose flour (unbleached is my favorite)
• semi-sweet chocolate chips
• chopped salted, roasted pistachios (without shells)

Kitchen Tools to Make This Sourdough Cookie Recipe

• cookie sheet pan
• parchment paper
• cookie scoop
• large mixing bowl
• electric mixer

How to Make Pistachio Chocolate Chip Cookies (step-by-step instructions)

In a large mixing bowl add softened butter, cane sugar, and brown sugar.

Use an electric mixer on medium speed with the beater attachments and mix for 2 minutes until creamy.

Add in egg and mix until completely combined.

Add in vanilla, baking soda, salt, and sourdough discard. Mix until combined.

Add in flour and mix until combined completely. Scrape down sides of the bowl to incorporate all flour.

Stir in chocolate chips and chopped pistachios.

Place dough in the fridge for 1 hour to chill (don’t skip this step).

Optional: If you’d like to long ferment the dough for more sourdough gut benefits let it sit in the fridge for 12-24 hours before baking.

After chilling for 1 hour (or after the long ferment), preheat the oven to 350 degrees and line a large baking sheet with parchment paper.

Scoop dough (2-2.5 Tbsp per cookie) so its rounded and place 2” apart from one another on the baking sheet pan.

Do this until all dough is used up.

Bake for 15-18 minutes until bottoms are golden brown.

IMPORTANT: The centers will be a little soft still, this is what you want! They will set up more as the cookie cools. 15 minutes for softer centers or 18 minutes for more fully baked. (If you make smaller cookies than 2-2.5 Tbsp of dough, bake for less time.)

Transfer cookies to a cooling rack and enjoy!

Video Tutorial

My Best Pistachio Cookie Baking Tips

• Always make sure the butter is room temperature before baking cookies. This ensures it will cream easily with the sugar and won’t make a huge mess. I like to sit mine out for about 1 hour before use.
• Use salted, roasted pistachios for the best flavor. I use the Kirkland brand from Costco. You can get them on Amazon if you don’t have a membership, but any salted, roasted pistachio will work.
• Never skip the chilling process! This ensures your cookies don’t spread out too much when baking in the oven.
• Read the entire recipe card BEFORE you get started baking. This ensures you have a good idea of what’s ahead. Also, you know ahead of time that the cookies need chilled before baking.

How to Store & Freeze Pistachio Chocolate Chip Cookies

Storing: Store cookies in an airtight container for 5-6 days at room temperature.

Freezing: You can freeze the cookie dough or baked pistachio chocolate chip cookies.

• If freezing the dough, place scoops on a parchment-lined sheet pan and freeze for 1 hour. Then place the frozen dough scoops into a freezer-safe container or baggie. They’re best if used within 3 months, but can last up to 6 months in the freezer.
• To freeze already baked cookies, place them in a freezer-safe container or baggie with pieces of parchment paper between them when stacking. They’ll last 3-6 months in the freezer.

Best Way to Warm Cookies

It may be tempting to warm cookies in the microwave, but I strongly recommend using the oven! Preheat the oven, or toaster oven, to 350 degrees Fahrenheit, then warm your cookies for about 2-3 minutes. They’ll come out warm and gooey but with the same texture!

Recipe FAQs

More Sourdough Cookies & Sweet Treats

• Sourdough Lofthouse Cookies
• Sourdough Cut Out Sugar Cookies
• Sourdough Chocolate Chip Scones
• Sourdough Espresso Chocolate Chip Scones

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