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Triple Chocolate Cookies with Pistachios

Triple Chocolate Cookies with Pistachios

These festive Triple Chocolate Cookies with Pistachios go all-in on the chocolate levels! A crowd-pleasing treat that doubles as a delicious homemade gift.

Triple Chocolate and Pistachio Cookies //

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I can hardly think of a better way to say “I love you” than baking a batch of cookies and giving them as a gift. For any and all holidays throughout the year, I like to bake assortments of cookies and create mix-and-match boxes for friends and family. This allows me to avoid going out shopping (which I hate!) and to assemble each gift with all the love only homemade treats can carry.

Triple Chocolate and Pistachio Cookies //

Each time I go on such cookie-baking adventures, I carefully pick a combination of classic and new recipes. One thing’s for sure, though: chocolate chip cookies always make an appearance because honestly, is there a more popular cookie than choc chip cookies? While my search for the best CCC is still ongoing, when I created these Triple Chocolate Cookies with Pistachios, I knew I’d have to make sure to keep a stash in the freezer, at all times. Talk about love at first bite!

Triple Chocolate and Pistachio Cookies //

These Triple Chocolate Cookies go all-in on the cacao levels: dark chocolate chunks (for the gooey factor), milk chocolate chips (for a touch of sweetness), and dark cocoa powder (also known as Dutch-processed cocoa powder, for the deep flavor and super dark color). Pistachios give them a lovely crunch and a bright, festive touch. You could very well mix the pistachios in the cookie batter, but I think the cookies look so much better with all the jewel-green nuts on top! Plus, the short baking time means the pistachios get just the right amount of toastiness. If you don’t have pistachios, you can use hazelnuts instead, or if you’re making the cookies for someone who’s allergic to nuts, you can very simply omit them altogether.

I usually make large triple chocolate cookies with this dough, but for special occasions, 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 larger (3 1/2-in/8-cm) cookies, and a medium scoop (11/2 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. Simply close each gift bag with a string or some ribbon and you’re done!

Triple Chocolate and Pistachio Cookies //

Triple Chocolate and Pistachio Cookies //

Triple Chocolate and Pistachio Cookies //

Triple Chocolate Cookies with Pistachios

These festive Triple Chocolate Pistachio Cookies go all-in on the chocolate levels! A crowd-pleasing treat that doubles as a delicious homemade gift.
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Servings 18 large cookies, or 48 smaller cookies
Author Marie Asselin,



  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, cream the butter, sugar, and brown sugar together until light and fluffy, beating at high speed for 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, baking powder, and salt together. Add the dry ingredients to the wet ingredient, mixing at low speed just to incorporate. Using a spatula, fold in the dark chocolate chunks and milk chocolate chips. The mixture will be quite stiff at this stage.
  • Set the chopped pistachios in a shallow bowl. Portion out the dough by using a large scoop (3 tbsp/45 ml capacity) to make large (3.5-in/8-cm) cookies, or a medium scoop (1 1/2 tbsp/22 ml capacity) to make smaller (2-in/5-cm) cookies. Press the top of each cookie mount in the pistachios, then set on the prepared baking sheets, spacing the cookies 2 in (5 cm) from one another. Use a fork to slightly press down each mound of dough.
  • Bake each sheet of triple chocolate cookies for 9 to 13 minutes, depending on the size of the cookies, until puffed and just set. Be careful not to overbake the cookies--they should be set around the edge, but still seem quite soft in the center when they come out of the oven. Let the cookies cool on a wire rack, then enjoy.
  • SERVING: Always bring the baked triple chocolate cookies back to room temperature before serving, or even better, reheat them in a 300°F (150°C) oven for 5 minutes to get that delightful freshly baked flavor again.
  • STORAGE: Store the triple chocolate cookies in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies in a zip-top bag or an airtight container for up to 2 months.
  • MAKE-AHEAD OPTION: Set the mounds of portioned cookie dough close to one another on a single, parchment paper-lined baking sheet. Freeze until hard, then transfer the raw triple chocolate cookie mounds in an airtight container or a zip-top bag and keep frozen until needed. To bake, simply transfer the required amount of cookies on a parchment paper-lined baking sheet and bake for 1-2 minutes more than the indicated time.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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Author: Marie Asselin

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


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  1. Chocolate and pistachios are such great combination, there is nothing better than putting them together in a cookie ! Love your pictures, the cookie bags look like ornaments,but they probably would not make it to the X’mas tree in my house as they would be all gone ! Thanks for sharing !

  2. Triple deliciousness! Fantastic recipe Marie. And I’m with you – I’d much rather bake a few dozen cookies than rush around a hectic mall. Hope you have the loveliest of holidays this year!