December 1st: Time to draft your holiday baking plans! Me? I like to start early. In fact, I start planning as soon as I flip the calendar page to the month of November! Yes, I’m one of those (slightly) annoying Christmas-lovers who actually like holiday music and light up the tree way too early. When it comes to baking, there are four reasons why I plan way in advance:
- It puts me in a jolly mood for two months straight. (I can’t help it!)
- It creates a mouth-watering variety of delicious treats we can dip into at will (we don’t wait for the actual holidays to indulge).
- It provides me with a cool supply of homemade gifts (saving me from annoying trips to busy malls).
- It saves me a lot of time—and stress—when the holidays actually roll around.
Every year, I bake a combination of classic and new recipes. Chocolate chip always make an appearance—is there a more popular cookie than choc chip cookies?—and this year I’ve decided to go all in on the cacao levels. These triple chocolate pistachio cookies contain dark chocolate disks (for the gooey factor), milk chocolate chips (for a touch of sweetness), and dark cocoa powder (for the deep flavor and super dark color). Although these cookies are great year-round—as my permanent stash in the freezer will tell you—the pistachios give them a bright, festive touch. If you don’t have pistachios, you can use hazelnuts instead.
I usually make giant cookies out of this triple choc cookie dough, but for the holidays, I made smaller cookies so I can bag them and hand them out as treats. As always, ice cream scoops (also called cookie scoops) are what you need to measure out cookie dough quickly and easily. I use a large scoop (3 tbsp/45 ml capacity) to make giant (3½-in/8-cm) cookies, and a medium scoop (1½ tbsp/22 ml capacity) to make smaller (2-in/5-cm) cookies. You’ll find clear bags to package cookies in individual portions right here.
Makes about 18 giant cookies, or 48 smaller cookies.
These festive Triple Chocolate Pistachio Cookies go all in on the chocolate levels! A crowd pleasing treat that doubles as a delicious homemade gift.
15 minPrep Time
10 minCook Time
25 minTotal Time
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, cream the unsalted butter, cane sugar, and brown sugar together until light and fluffy, beating at high speed about 4 minutes. Add the eggs, one at a time, making sure the first egg is well incorporated before adding the second one.
In a second mixing bowl, whisk the flours, cocoa powder, and baking powder together. Add the dry ingredients to the wet ingredient, mixing at low speed just until incorporated. Using a spatula, fold in the dark chocolate chunks, milk chocolate chips, and chopped pistachios. The mixture will be quite stiff at this stage.
Portion out the dough on the parchment paper-lined baking sheets: Use a large scoop (3 tbsp/45 ml capacity) to make giant (3½-in/8-cm) cookies, and a medium scoop (1½ tbsp/22 ml capacity) to make smaller (2-in/5-cm) cookies. Make sure to space cookies 2 in (5 cm) from one another. Use a fork to slightly press down each mound of dough, then sprinkle more chopped pistachios on each cookie. If desired, sprinkle with a touch of sea salt flakes.
Bake for 9 to 13 minutes, depending on the size of the cookies, until puffed and just set. Cool completely on wire racks.
Bring back to room temperature before serving, or even better, reheat in a 300°F (150°C) oven for 5 minutes to get that delightful freshly baked flavor again.
Store in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies in an airtight storage bag or container for up to 2 months.
My Triple Chocolate Pistachio Cookies are part of a very special Canadian Cookie Collaboration between the Canadian Food Creatives and the Canadian Christmas Cookie Exchange. #CDNFoodCreatives
Visit these Canadian Bloggers to save all of these sweet holiday cookie recipes:
- Austrian Husarenkrapferl Cookies by Evelyne at CulturEatz
- Candy Cane Kissed Chocolate Chip Cookies by Fareen at Food Mamma
- Chocolate Candy Cane Biscotti by Amanda at Peppers & Pennies
- Christmas Piñata Cookies by Karin at The Kitchen Divas
- Coconut shortbread Sandwiches by Taylor at The Girl on Bloor
- Crispy Spicy Almond Roccoco Italian Cookie Recipe by Maria at She Loves Biscotti
- Double Chocolate Mint Cookies by Diana at 365 Days of Easy Recipes
- Eggnog Madeleines by Samantha at My Kitchen Love
- Eisenbahner (Railroad) Cookies by Vicky at Tiny Sweet Tooth
- Gluten Free Thumprint cookies by Jenn at One Heart One Family
- Jewish Shortbread Cookie Pie by Jo-Anna at A Pretty Life in the Suburbs
- Nanny’s Molasses Cookies by Laura at Bluenose Baker
- Peppermint Macarons by Cristina at I Say Nomato
- Sablés Bretons with Chocolate Caramel Beurre Salé by Hilary at Cocoa Bean, the Vegetable
- Stained Glass Gingerbread Cookies by Megan at Food & Whine
- Stuffed Double Chocolate Turtle Cookies by Cassie at Crumb Kitchen
- Thumbprint Caramel Shortbread Cookies by Kacey at The Cookie Writer
- Toasted Flour Sablés by Kimberlie at The Finer Cookie
- Triple Chocolate Pistachio Cookies by Marie at Food Nouveau
- Whole Wheat Dark Chocolate Ginger Crisps by Melanie at The Refreshanista
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