Salted Pistachio & Dark Chocolate Chunk Cookies
These Salted Pistachio & Dark Chocolate Chunk Cookies offer a luxurious twist on the classic chocolate chip cookie. Crispy edges, chewy centers, crunchy pistachios, molten dark chocolate, and a sprinkle of flaky sea salt make each bite an unforgettable treat. Perfect for any occasion, these cookies blend sweet, savory, and nutty flavors for a sophisticated dessert.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Yield: Approximately 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together all-purpose flour, pistachio flour, baking soda, and sea salt.
- In a large bowl, beat together unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg, honey, vanilla extract, and pistachio extract (if using) to the butter mixture, and beat until well combined.
- Gradually mix in the dry ingredients until just combined.
- Fold in the dark chocolate chunks and chopped pistachios.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Sprinkle a pinch of flaky sea salt on top of each cookie dough mound.
- Bake for 10–12 minutes or until edges are golden and centers are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze dough balls for up to 3 months and bake from frozen (add extra baking time).
- Reheating: Warm cookies at 300°F (150°C) for 5–7 minutes to restore freshness.
