Chocolate Chip Pistachio Cookies

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Chocolate Chip Pistachio Cookies
These cookies are perfect for St Patricks Day since they have just a hint of green, and they are full of chocolate chips to satisfy the chocolate lover. The pistachio pudding mix provides the green color and delightful taste.
Recipe type: Drop Cookies, Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 5 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Chocolate Types

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Ingredients
Dough:
  • 3¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 small package (3.4 ounces) pistachio flavored instant pudding mix
  • 1 cup granulated sugar
  • 1 cup unsalted butter, room temperature
  • 2 large eggs
  • 2 tablespoons milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • ¼ cup toasted walnuts or pecans, coarsely chopped
  • 1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees F. Prepare 2 large baking sheets: lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a medium mixing bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine sugar and butter; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Stir in milk and vanilla. Add sifted flour mixture; stir until mixed. Add walnuts and chocolate chips; stir to mix.
  3. Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 to 12 minutes or just until cookies are set and edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Tip: An ice cream scoop is ideal for making uniform-sized cookies.