Salted Pistachio & Dark Chocolate Chunk Cookies

Why You’ll Love Salted Pistachio & Dark Chocolate Chunk Cookies Recipe

This recipe combines the rich, nutty flavor of pistachios with the deep bitterness of dark chocolate, creating a harmonious balance of sweet and savory. The addition of pistachio flour not only intensifies the pistachio flavor but also imparts a subtle green hue to the cookies. A touch of flaky sea salt on top enhances the overall taste, making each bite a delightful experience.

Ingredients

• 1 cup (130 g) all-purpose flour

• ½ cup (52 g) pistachio flour or finely ground pistachios

• ½ teaspoon baking soda

• ¼ teaspoon fine sea salt

• ½ cup (113 g) unsalted butter, at room temperature

• ⅔ cup (140 g) packed light brown sugar

• ¼ cup (50 g) granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon honey

• 1 teaspoon vanilla extract

• ¼ teaspoon pistachio extract (optional)

• 4 ounces (115 g) dark chocolate, chopped into chunks

• ½ cup (60 g) shelled pistachios, roughly chopped

• Flaky sea salt, for sprinkling

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

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, pistachio flour, baking soda, and sea salt.

3. In a separate large bowl, beat the unsalted butter, brown sugar, and granulated sugar until light and fluffy.

4. Add the egg, honey, vanilla extract, and pistachio extract (if using) to the butter mixture, beating until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. Fold in the chopped dark chocolate and pistachios.

7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Sprinkle a pinch of flaky sea salt on top of each cookie dough mound.

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

10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: Approximately 18 cookies

• Prep Time: 15 minutes

• Cook Time: 10–12 minutes

• Total Time: 25–27 minutes

Variations

• Nut-Free Version: Substitute the pistachio flour with an equal amount of all-purpose flour and omit the chopped pistachios.

• Dried Fruit Add-In: Incorporate dried cherries or cranberries for a tart contrast to the sweetness.

• Spiced Twist: Add a teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm, aromatic flavor.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Freeze the dough balls before baking for up to 3 months. Bake directly from the freezer, adding a couple of extra minutes to the baking time.

• Reheating: Warm cookies in a preheated 300°F (150°C) oven for 5–7 minutes to restore their fresh-baked texture.

FAQs

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free all-purpose flour blend that includes xanthan gum. Ensure that the pistachio flour is also gluten-free.

Can I use salted pistachios instead of unsalted?

Yes, but reduce the amount of added sea salt in the recipe to balance the saltiness.

What type of dark chocolate is best for these cookies?

Use a high-quality dark chocolate with at least 70% cocoa content for a rich flavor.

Can I use chocolate chips instead of chopped chocolate?

Yes, but chopped chocolate creates larger pools of melted chocolate, enhancing the cookie’s texture and flavor.

Is pistachio extract necessary?

No, but it intensifies the pistachio flavor. If you prefer a milder taste, you can omit it.

How do I prevent the cookies from spreading too much?

Chill the dough for at least 30 minutes before baking to help the cookies maintain their shape.

Can I add other nuts to the recipe?

Yes, walnuts or almonds can be used in place of or in addition to pistachios for added texture and flavor.

How do I know when the cookies are done?

The edges should be golden brown, and the centers should look slightly underbaked. They will continue to cook on the baking sheet after removal.

Can I make these cookies dairy-free?

Use dairy-free butter and ensure the chocolate is dairy-free.

How should I store leftover cookies?

Store them in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Conclusion

These Salted Pistachio & Dark Chocolate Chunk Cookies are a delightful fusion of flavors and textures, offering a gourmet twist on the classic chocolate chip cookie. Whether you’re a seasoned baker or a novice, this recipe is sure to impress and satisfy your sweet tooth. For the full recipe and more details, visit the original post at Love and Olive Oil.