Preparation Steps

• Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3–5 minutes. Scrape down the sides of the bowl as needed.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the vanilla extract until combined.
• Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
• Mix in most of the pistachios and chocolate chips, reserving ¼ cup of each for topping.
• Using a 2-tablespoon scoop, portion the dough onto the lined baking sheets, spacing each cookie about 2 inches apart.
• Top each dough ball with the remaining pistachios and chocolate chips.
• Bake for 9–11 minutes, or until the edges are golden brown. The centers may appear slightly underbaked but will set as they cool.
• Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.