Yield: 6 pistachio dark chocolate chip cookies // Total Time: 20 min. // Disclaimer: This post includes affiliate links.
One bowl, 20 minutes, 6 perfectly delicious pistachio dark chocolate chip cookies.
Small batch pistachio dark chocolate chip cookies
The flavor combo of pistachios and dark chocolate is already delicious enough, but to make these cookies even more delicious we will be using dark brown sugar. It’s got more molasses in it than light brown sugar (aka more flavor) and makes these cookies so much more chewy and delicious. I know it can be annoying and pricey, but I really highly recommend using European style butter and high quality chocolate in this cookie. It’s what takes these from delicious to “I need another batch IMMEDIATELY”. Of course they will still turn out delicious no matter the butter and chocolate, I just want you to know what I use and highly recommend!
Small batch pistachio dark chocolate chip cookies recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy.
Under bake for perfect cookies
Cookies continue baking after they have been taken out of the oven. The cookies may look a little underdone at 10 minutes, but it’s important to take them out to keep them nice and soft. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool (or just eat them right there!)
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Baking powder: for helping the cookies rise.
Baking soda: for helping the cookies rise, interacts with the dark brown sugar
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. I highly recommend splurging a little and using European style butter here for the best flavor.
Dark brown sugar: for sweetness, flavor, and for moisture.
Egg yolk: for binding and for moisture.
Vanilla: for flavor. I use and love this vanilla extract!
Dark chocolate: I used a combination of a chopped dark chocolate bar (70%) and ghirardelli dark chocolate chips. If you are more of a semi-sweet or milk chocolate fan you can easily replace the dark chocolate with that!
How to make small batch chocolate chip cookies
1. Melt the butter. In a small microwave safe bowl, microwave the butter just until melted. Microwave it in 20 second intervals, stirring after each interval. Then, whisk in the light brown sugar.
2. Add in the egg yolk. Whisk in the egg yolk and vanilla until the mixture is cohesive.
3. Fold in the dry ingredients. Fold in the flour, baking soda, baking powder and salt until only a few flour streaks remain in the cookie dough. Then, add in your pistachios and chocolate. Fold the mixture together just until no more flour streaks remain. Overmixing will lead to a tough cookie!
4. Bake the cookies. Evenly space out 3 tbsp. scoops of the cookie dough on a cookie sheet. Top with additional pistachios and chocolate if desired (highly recommend if you are looking for that “picture perfect” cookie!). Bake for 10 minutes at 350°F / 175°C.
5. Get perfect cookies. Once the cookies come out of the oven, I recommend “scooting” them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie perfectly circular. It’s not needed at all but it will help you get that perfectly round cookie look! Also, leave the cookies to cool on the hot baking sheet for 5 minutes to help them set up.
Small batch pistachio dark chocolate chip cookies Q & A
Can I double these small batch pistachio dark chocolate chip cookies?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 12 delicious pistachio dark chocolate chip cookies. Alternatively, you can check out my pistachio dark chocolate chunk cookies recipe, which yields 16 cookies and features crispy edges with soft and chewy centers. If you are going to double this recipe, I even more strongly recommend measuring by weight for the best results.
Can I make these cookies ahead of time?
Definitely! Cookie dough only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 3 days before baking. For longer term storage, you can also freeze the cookie dough. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again!
How to store small batch pistachio dark chocolate chip cookies
If for some reason you don’t feel like inhaling these 6 cookies (like I did IMMEDIATELY after taking these pictures), you can store them in an airtight container at room temperature. They will taste the best on the day that they are baked, but will keep fresh for up to 3 days.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Cookie Sheet: I absolutely love USA pan products because of their great quality. I use their cookie sheet which is always the perfect size for all of my small batch cookies!
Silicone baking mat: parchment paper will always do the job for cookies, but I like to use a silicone mat when I can to try to cut down on waste. This is the one I use.
Cookie scoops: I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these small batch pistachio dark chocolate chip cookies?
If you made these small batch pistachio dark chocolate chip cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Small Batch Pistachio Dark Chocolate Chip Cookies
- 65 g all purpose flour (½ c.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 50 g unsalted butter melted (3 ½ tbsp.)
- 65 g dark brown sugar (⅓ c.)
- 1 egg yolk
- ½ tsp. vanilla
- 28 g pistachios crushed (¼ c.)
- 80 g dark chocolate (discs, bar, chips) (⅓ c.)
- Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper or with a silicone mat.
- In a medium sized microwave safe bowl, melt the butter in 20 second intervals, stirring after each interval. Only microwave just until the butter is all melted, so that it doesn't get too hot.
- Add the light brown sugar to the butter and whisk until combined.
- Add in the egg yolk and vanilla, whisking until thoroughly combined.
- Add in the flour, baking soda, baking powder and salt. Lightly fold together using a rubber spatula until the flour is almost completely combined. Add in the pistachios and dark chocolate (save some for topping the cookies if desired), and fold until no flour streaks remain.
- Use a 3 tbsp. cookie scoop to dish out the cookies and evenly space them out on the baking sheet. Top with extra pistachios and chocolate if desired. Bake for 10 minutes, or until the edges are golden and the middles of the cookies are almost completely set.
- Serve, and enjoy!
Omg yum these are perfect! Definitely making again. Made with gluten free all purpose flour and it still turned out great 🙂
Ahh thank you so much, I’m glad to hear they worked out with the gf flour! 🙂
I just made these on a whim (making pistachio cake so I had extra ground pistachio and this being a no refrigerating recipe also convinced me lol) and so quick, so easy and wow! yummy! I added m&ms and pb chips too and they’re sooooo gooooood!!! this is my first recipe ive made from your blog and im for sure planning to make more in the future now 😀
Ahh thank you so much, I’m so happy you liked them! 🙂 hope you find some other things here you enjoy as well!!
Hey! Can we use the whole egg. I don’t like wasting the white part of it.
Hi! Because these are small batch they only use the yolk so that the cookies don’t turn out super thin and crispy. Egg whites freeze really well – I always freeze the extra egg white and use it for meringues or vanilla cupcakes. Hope this helps!