Name: Salted Pistachio & Dark Chocolate Chunk Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup shelled pistachios, coarsely chopped; 3/4 cup dark chocolate chunks; 1/4 teaspoon sea salt (for sprinkling)

These salted pistachio and dark chocolate chunk cookies offer a delicious twist on a traditional favorite. The rich, crunchy pistachios combined with the deep, smooth flavor of dark chocolate create a perfect balance of sweet and salty. Topped with a sprinkle of sea salt, these cookies are sure to be a hit for any occasion.

Ingredients

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1/4 cup granulated sugar

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shelled pistachios, coarsely chopped

3/4 cup dark chocolate chunks

1/4 teaspoon sea salt (for sprinkling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the mixture, and beat until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.

Fold in the chopped pistachios and dark chocolate chunks, ensuring they are evenly distributed throughout the dough.

Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets.

Lightly sprinkle each cookie with a pinch of sea salt.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Servings: 24 cookies

Variations

Nut-Free Version: If you’re allergic to pistachios or just prefer a different nut, you can substitute them with chopped walnuts or almonds.

White Chocolate: Swap out the dark chocolate chunks for white chocolate for a lighter twist on the cookies.

Dried Fruit: Add in some dried cranberries or cherries for a chewy, fruity addition.

Spiced Version: Add a teaspoon of cinnamon or a pinch of nutmeg to the dough for a warm, cozy flavor.

Storage/Reheating

These cookies store really well in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months. When you’re ready to enjoy them again, simply warm them up in the oven at 350°F (175°C) for a few minutes to bring back that fresh-baked taste.

FAQs

How do I know when the cookies are done baking?

The cookies should be golden brown around the edges, and the centers should be set but still soft. A little bit of wobble is okay— they’ll firm up as they cool.

Can I use salted pistachios instead of unsalted ones?

I recommend using unsalted pistachios for this recipe to control the amount of salt. If you use salted pistachios, you might want to skip or reduce the added sea salt.

How can I make the cookies softer?

To make these cookies softer, try baking them for a slightly shorter time, about 10 minutes, and take them out when the edges are golden but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring them.

Can I freeze the cookie dough before baking?

Yes! You can scoop the cookie dough onto a baking sheet and freeze the individual dough balls for about an hour. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to bake, just add a couple of extra minutes to the baking time.

Are these cookies gluten-free?

This recipe is not gluten-free, but you can substitute the all-purpose flour with a gluten-free flour blend if needed. Make sure to check the flour blend’s recommended use for baking.

Conclusion

These salted pistachio and dark chocolate chunk cookies are an irresistible treat that combines rich, crunchy, and sweet flavors in every bite. They’re perfect for sharing with friends, enjoying with a cup of coffee, or simply indulging in a little self-care. With their perfect balance of textures and flavors, these cookies are bound to become a new favorite in my baking repertoire.

Recipe: