Description
Pistachio Cookies are thick, chewy, and loaded with rich pistachio flavor, chunks of dark chocolate, and a sprinkle of flaky sea salt. These nutty, sweet, and slightly salty pistachio chocolate chip cookies are perfect for dessert lovers looking for a unique and irresistible homemade treat!
Ingredients
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1/2 cup (70 g) pistachios
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1 3/4 cups (219 g) all-purpose flour, spooned and leveled
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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3/4 cup (168 g) salted butter, softened
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3/4 cup (165 g) light brown sugar
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1/4 cup (50 g) granulated white sugar
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2 egg yolks, at room temperature
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1 tbsp vanilla extract
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6 oz (170 g) dark chocolate bars, chopped (60% cacao)
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1/2 cup (70 g) pistachios, roughly chopped
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Flaky sea salt, extra chopped chocolate, and extra chopped pistachios for topping
Instructions:
Instructions
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Preheat Oven:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. -
Grind Pistachios:
Add the 1/2 cup pistachios to a food processor and pulse until very finely ground, almost to a nut butter consistency. Set aside. -
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. -
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on high speed until light and fluffy (about 2–3 minutes). -
Add Egg Yolks and Pistachios:
Add the egg yolks, vanilla extract, and ground pistachios. Beat on medium speed until pale and fluffy (about 1–2 minutes), scraping down the sides as needed. -
Combine Wet and Dry:
Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. -
Fold in Chocolate and Pistachios:
Stir in chopped dark chocolate and chopped pistachios using a rubber spatula. -
Scoop and Bake:
Use a large 2-tablespoon capacity cookie scoop to drop dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes depending on desired texture (10 minutes for chewy, 12 minutes for crispier).
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Cool and Garnish:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cooling, sprinkle with extra chocolate, pistachios, and flaky sea salt.
Notes
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Using high-quality dark chocolate elevates the richness of the cookies.
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Cookies will stay soft and chewy if stored in an airtight container for up to 5 days.
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You can freeze the cookie dough balls for up to 3 months for easy fresh-baked cookies anytime
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
