These pistachio and chocolate cookies have become the favorites at home and even those who are not too fond of pistachios end up being passionate about them.

The inspiration comes once again from the trips and is that I bought them in Malibu at Wholefoods (the supermarket that I like the most in the United States and that I always show you), our last afternoon in Los Angeles just before we left for the airport to catch the plane to Bora Bora. We had a burger for dinner and I saved them for breakfast, and they're the richest cookies I've had in a long time.

They are crispy on the outside but tender on the inside and you can make and freeze them because they freeze phenomenally both baked and before baking. If you are going to freeze them without baking, I advise you to form the balls and freeze them already with that shape. So you can bake every time only the ones you need. But it is also great to freeze them once baked. You will only need a few minutes to thaw them at room temperature and they will be freshly made.

Anyway I hope you do them and tell me what you think.


  • 230g flour
  • 100 g ground pistachios
  • 1 teaspoon of baking soda
  • 125 g soft butter
  • 125 g brown sugar
  • 100 g white sugar
  • 1 egg and one yolk
  • 1 teaspoon and a half of vanilla extract
  • 125 g dark chocolate + 50 g to put on top of cookies
  • 100 g chopped pistachios


Preheat the oven to 180 degrees with hot air.

Mix the butter with the sugar until it is soft and foamy.

Add the egg, yolk and vanilla and mix again.

Now add the flour with the baking soda and the ground pistachios. Mix and finish adding the chopped chocolate and the peeled and chopped pistachios.

To make round cookies, with the help of a spoon of ice cream, we form balls of about 5 cm. If we want heart-shaped cookies we need a slightly larger portion to fill the mold well.

Put a few extra pieces of chocolate on top of each ball and bake 12-13 minutes until the edges are golden brown.

If you have used heart-shaped molds we wait 10 minutes and unmold, but if you want them round you can pass a kitchen ring when you take them out of the oven and so they will all be the same and perfect.

Tips and Tricks

  • You can replace pistachios with walnuts or almonds although I already warn you that pistachios are incredible.
  • Put them in the micro 15 seconds just when you are going to take them and they will look like they have just come out of the oven
  • Difficulty: easy
  • Preparation time: 30 minutes
  • Servings: 18 round cookies or 12 heart-shaped cookies

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