Dark Chocolate Chunk Pistachio Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
25 mins
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Servings
24 cookies
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Calories
165 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Dark Chocolate Chunk Pistachio Cookies
Description
These cookies start with a classic dough of all-purpose flour, baking powder, baking soda, and salt paired with creamed butter and sugars for a tender crumb. Adding a large egg and vanilla extract binds and flavors the dough. The pistachios provide a distinctive nutty crunch, while large dark chocolate pieces contribute chocolate bursts in every bite.
During baking at 350°F, the dough puffs and browns moderately around the edges, preserving softness inside. Sprinkling flaky sea salt on top enhances the contrast of sweet and savory notes. Cooling on the baking sheet prevents breaking before transferring to racks.
Store these cookies in an airtight container on the counter for up to three days, or freeze them up to three months for longer preservation. The nuts and chocolate balance richness with texture, making these cookies satisfying yet approachable for chocolate and nut lovers alike.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt sea salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter at room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 3/4 cup pistachio nuts shells removed, chopped
- 1 cup dark chocolate chopped
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- Using a mixer, cream butter and sugars together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
- With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.
- Stir in the pistachios and chocolate chunks. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt.
- Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 5 minutes. Transfer cookies to a wire cooling rack and cool completely.
Notes
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- Freeze cookies for up to 3 months to preserve freshness for longer periods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 78mg | 3% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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