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.

Chocolate Chip Pistachio Cookies

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

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

Tip: See Toasting Nuts and Seeds. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. 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:
2. In a medium mixing bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.
   
   
3. 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.
   
   Bake:   
4. 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.
   
   Makes about 5 dozen cookies
   
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