Pistachio Chocolate Chip Cookies

Just one batch and they've already earned the #1 spot on my husband's best cookies list. Time to share.


Secret ingredient tip: Splurge on premium extra dark chocolate chips. I used Nestlé Artisan 61% cacao.


• 1 cup white sugar
• 1 pkg. JELL-O Pistachio Instant Pudding (the smaller box, 96 grams)
• 1 cup salted butter, softened
• 2 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1 cup dark chocolate chips
• 1/3 cup coarsely chopped/crushed pistachios (keep 'em large—some chunks should stay whole/half size)
Pre-heat oven to 350°F.
Cream butter, sugar and pudding mix together.
Beat in eggs.
Combine flour & baking soda, add slowly to butter mixture.
When fully mixed, fold in the chocolate chips.
Make appx. 1.5" cookie balls, smush the top into the crushed pistachios, then put on non stick or parchment lined baking sheet.
Bake for 9-12 minutes, until slightly browned on bottom.

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