Pistachio Chocolate Chunk Cookies

5 from 1 vote

Pistachio Chocolate Chunk Cookies

You know I love a salty-sweet moment, and these Pistachio Chocolate Chunk Cookies are bringing major flavor. Buttery, nutty, perfectly crispy on the edges, and gooey in the center—these are straight-up bakery-level cookies that you’ll be making on repeat.

Prep Time15

Cook Time10

Chill Time2

Total Time2 25

Course: Dessert

Cuisine: American

Servings: cookies

Author: Gaby Dalkin

Ingredients

½ cup salted pistachios shelled and toasted
1 tablespoons pistachio oil
7 tablespoons salted butter at room temperature
½ cup light brown sugar
¼ cup white sugar
1 egg
2 teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon flaky salt
1 cup all purpose flour plus 2 tablespoons
1 cup dark chocolate chopped into chunks
⅔ cup semi-sweet chocolate chopped into chunks
2 tablespoons ground pistachios for topping

Instructions

Place the toasted pistachios in a food processor or blender and pulse until very finely ground. Add the Pistachio oil and process until the mixture forms a thick, coarse paste.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes, until pale and fluffy. Scrape down the sides of the bowl, then beat in the egg and vanilla extract until fully incorporated. Mix in the pistachio paste.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped dark and semi-sweet chocolate until evenly distributed. Cover the bowl with plastic wrap and chill for at least 2 hours and up to 48 hours.
Preheat your oven to 350°F (175°C). Line three large baking sheets with parchment paper. Use a 1.5-ounce cookie scoop (about 2 tablespoons) to portion out dough onto the prepared baking sheets, 8 cookies per sheet. Sprinkle the tops with ground pistachios.
Bake the Pistachio Chocolate Chunk Cookies 10-12 minutes, until golden around the edges but still soft in the center. Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

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