Dark Chocolate Chunk Pistachio Cookies Recipe
Delight in these Dark Chocolate Chunk Pistachio Cookies, a perfect blend of rich dark chocolate and crunchy pistachios folded into a buttery, soft cookie dough. Sprinkled with flaky sea salt, these cookies offer a harmonious balance of sweet, salty, and nutty flavors, baked to a golden perfection. Ideal for sharing or enjoying with a cup of coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
Mix-ins & Toppings
- 3/4 cup chopped pistachios, shells removed
- 1 cup chopped dark chocolate
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with a Silpat baking mat or parchment paper to prevent sticking and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sea salt, baking powder, and baking soda until evenly combined. Set this mixture aside.
- Cream Butter & Sugars: Using a mixer, cream the unsalted butter with both the granulated sugar and light brown sugar until the mixture becomes light and fluffy. This process should take about 3 minutes to achieve the right texture.
- Add Egg and Vanilla: Add the large egg and vanilla bean paste to the creamed butter and sugar mixture. Beat for an additional 2 minutes to fully incorporate.
- Combine Wet and Dry Ingredients: With your mixer on low speed, slowly add the dry ingredients to the wet mixture. Mix just until the flour is incorporated, being careful not to overmix to maintain a tender cookie texture.
- Stir in Pistachios and Chocolate: Gently fold in the chopped pistachios and dark chocolate chunks by hand to evenly distribute them throughout the dough.
- Form Cookie Dough Balls: Using a spoon or cookie scoop, form tablespoon-sized balls of dough. Place them about 2 inches apart on the prepared baking sheet to allow for spreading. Sprinkle each dough ball with a pinch of flaky sea salt for that delightful burst of flavor.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned but the centers still look soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes after removing from the oven to firm up. Then transfer them to a wire cooling rack and allow them to cool completely before serving or storing.
Notes
- Ensure butter is at room temperature for easier creaming, which helps achieve a soft texture.
- Don’t overmix the dough once the flour is added to prevent tough cookies.
- Using flaky sea salt on top enhances the flavors by adding a salty contrast to the sweet and nutty cookie.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Chilling the dough before baking can help control spreading, but it is optional.
