Raspberry Pistachio Chocolate Chunk Cookies

Name: Raspberry Pistachio Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen
Ingredients: 2 and 1/2 cups all-purpose flour; 1 teaspoon salt; 1 and 1/4 teaspoons baking soda; 2 sticks (8 ounces) unsalted butter, at room temperature; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 1 cup light brown sugar, packed; 1 cup granulated sugar; 2 large eggs, at room temperature; 12 ounces semi-sweet chocolate, chopped into chunks; 1 cup pistachios, chopped; (1) 1.3 ounce bag freeze dried raspberries; 2 teaspoons Flaky sea salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
50 mins
Servings
2 dozen
Course
Dessert
Cuisine
American

Raspberry Pistachio Chocolate Chunk Cookies

Iris Warren

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These Raspberry Pistachio Chocolate Chunk Cookies are thick, chewy, and so flavorful! Bonus: they're super pretty, too!

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Ingredients

Servings

2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 and 1/4 teaspoons baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs, at room temperature
12 ounces semi-sweet chocolate, chopped into chunks
1 cup pistachios, chopped
(1) 1.3 ounce bag freeze dried raspberries
2 teaspoons Flaky sea salt

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Instructions

Position a rack in the lower third of the oven. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set them aside until needed.
In a large mixing bowl combine the flour, salt and baking soda; whisk together until well combined and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the butter, vanilla, almond extract, and both sugars on medium speed until light and fluffy, about 3 minutes. Add in the eggs, beating well after each addition. Reduce mixer speed to low and add the dry ingredients in thirds, beating until just combined. With the mixer running on low speed, add in the chocolate chunks and pistachios, and raspberries, and beat until just combined.
Using a large cookie scoop, scoop level mounds of the batter onto the prepared baking sheets, spacing them 2 inches apart.
Bake cookies, one sheet at a time, for 9 to 10 minutes, or until set at the edges but still soft in the center.
Allow the cookies to cool on the baking sheet, placed on a cooling rack, for at least 10 minutes before transferring serving/eating/moving.
Store cookies in an airtight container, at room temperature, for up to 5 days.