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!
Ingredients
- 1/2 cup salted butter (softened)
- 3/4 cup cane sugar
- 1/4 cup light brown sugar (packed)
- 1 egg
- 1/2 cup sourdough discard
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all purpose flour (unbleached is my favorite)
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped salted, roasted pistachios (without shells)
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
Notes
How to Store & Freeze 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.
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- 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.