Pistachio Chocolate Chip Cookies for the chocolate lover.
Eyeing the pistachio pudding boxes at the grocery store had become a ritual for me.
I’d wonder, “Should I mess with my Chocolate Chip Cookie recipe? Should I shun the vanilla pudding? But why would I change perfection?”
I’ve always walked away from the poor pistachio pudding box…until last week.
First off, I have to say that the dough for Pistachio Chocolate Chip Cookies is the best dough EVER. Not that I’m recommending you try it, because raw cookie dough is a no-no.
The finished cookies I rate equal to my original chocolate chip cookies…which is basically saying they are awesome.
Pistachio pudding adds a hint of nutty flavor (and a hint of green). It also drops the super vanilla sweetness and allows the chocolate to take center-stage.
My take: cookie lovers should stick with vanilla pudding, and chocolate lovers should really try Pistachio Chocolate Chip Cookies.
Ingredients List
- 1 cup butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 (3.4 oz) package instant pistachio pudding
- 1 tsp baking soda
- 1 tsp vanilla
- 2 eggs
- 2 1/2 cups flour
- 2 cups chocolate chips
Method
Preheat oven to 375ºF (conventional oven) or 325ºF (convection oven). I use convection.
In a mixing bowl cream together butter, sugar, brown sugar, pudding mix, baking soda, vanilla and eggs.
After thoroughly mixed (just takes a minute or two), gradually add in flour 1/2 cup at a time until throughly combined.
Add chocolate chips. You can stir them in with a wooden spoon. I prefer to knead them in with my clean hands
Drop teaspoons of dough onto cookie sheet spacing them 2 inches apart. I use Oxo 1055893 Good Grips Medium Cookie Scoop
Bake on the middle rack for 9-10 minutes or until lightly golden brown on top.
Allow to cool on a rack and serve warm or at room temperature.
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