Print

Decadent Salted Pistachio Dark Chocolate Chip Cookies

Salted Pistachio Dark Chocolate Chip Cookies - featured image
Print Recipe

These salted pistachio dark chocolate chip cookies are the perfect balance of crispy edges, chewy centers, and crunchy pistachios, topped with flaky sea salt for a salty-sweet treat that feels bakery-worthy but is easy to make at home.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) dark chocolate chips (60-70% cacao)
  • 1 cup (140g) shelled pistachios, roughly chopped (unsalted, roasted preferred)
  • Flaky sea salt (for topping, e.g., Maldon)

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 3-4 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  2. Add the eggs and vanilla: Crack both eggs into the bowl, add the vanilla, and beat on low until just combined. The mixture might look slightly curdled.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the flour disappears. A few streaks of flour are fine.
  5. Fold in the chocolate and pistachios: Switch to a rubber spatula. Gently fold in the dark chocolate chips and chopped pistachios until evenly distributed. The dough will be thick and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (1 hour is better).
  7. Preheat the oven: About 15 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop the dough: Use a cookie scoop (about 1.5 tablespoons each) to portion dough. Place them 2 inches apart on prepared sheets. Optionally, roll into balls and slightly flatten the top.
  9. Bake: Bake one sheet at a time for 11-13 minutes. Edges should be golden brown, centers slightly underdone and puffy.
  10. Add the flaky salt: As soon as cookies come out of the oven, sprinkle a pinch of flaky sea salt on top of each.
  11. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use unsalted roasted pistachios for best flavor. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use vegan butter and a flax egg. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or freeze dough balls for fresh cookies anytime.

Nutrition

Keywords: salted pistachio cookies, dark chocolate chip cookies, pistachio chocolate cookies, chewy cookies, easy cookie recipe, bakery style cookies

Find it online: https://emacrave.com/decadent-salted-pistachio-dark-chocolate-chip-cookies/