Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies

Jump to Recipe

Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies-these cookies are always a good idea!

Dark Chocolate Chunk, Pistachio, and Sea Salt Cookie Recipe on twopeasandtheirpod.com

My December “to do” list is very long, but I am ignoring it. I haven’t been in a productive mood. I’ve been hiding my list so I can stay in my pajamas all day, watch holiday movies with Caleb, read my book, and BAKE! I may not have any Christmas shopping done and our halls are not decked, but I do have cookies! I made  Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies and they are divine! That counts for something right?

Dark Chocolate Chunk, Pistachio, and Sea Salt Cookie Recipe on twopeasandtheirpod.com These cookies are amazing!

Dark Chocolate Chunk, Pistachio, and Sea Salt Cookie Recipe on twopeasandtheirpod.com The perfect cookie!

Cookies are my favorite part of December! I love baking old favorites and creating new recipes.

Dark Chocolate Chunk, Pistachio, and Sea Salt Cookie Recipe on twopeasandtheirpod.com #recipe

These Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies are a new favorite. I love dark chocolate and pistachio together and they taste even better in cookie form!

Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies on twopeasandtheirpod.com #recipe

I used Gold Medal All-Purpose Flour to bake these cookies. It is my favorite all-around flour and makes the best cookies! Our kitchen is stocked to the max with Gold Medal Flour. It is a staple for holiday baking. I always pick up extra bags in December because I don’t want to have to run to the store in the middle of a recipe. Remember, I like to live in my pj’s all day and I hate going out in the cold and snow.

Dark Chocolate Chunk, Pistachio, and Sea Salt Cookie Recipe on twopeasandtheirpod.com The perfect holiday cookie!

If you are feeling lazy like me this month, make sure you buy shelled pistachios. Otherwise, you are going to be spending your day shelling pistachios. I guess that wouldn’t be a bad thing if you have a holiday movie to watch. Another reason to not be productive:)

These cookies are perfect! The edges are crisp and the centers are soft and chewy. The pistachios, dark chocolate chunks, and sea salt make the buttery cookies irresistible. The pistachios also add a festive pop of color which  makes them the perfect holiday cookie!

Ignore your “to do” list and bake Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies. And if you are in the zone and not willing to ignore your list, just add Bake Dark Chocolate Chunk Pistachio, and Sea Salt Cookies to the top of your list. Then you can feel accomplished. Either way, enjoy some cookies! Happy baking!

Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies on twopeasandtheirpod.com I LOVE these cookies!

Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies

Buttery cookies with dark chocolate chunks, chopped pistachios, and a touch of sea salt! These cookies will rock your world!
4.75 from 8 votes
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
25 minutes
Servings
2 dozen cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pistachios shells removed
  • 1 cup chopped dark chocolate
  • Sea salt for sprinkling on cookies

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
  3. Using a mixer, cream butter and sugars together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
  4. With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.
  5. Stir in the pistachios and chocolate chunks. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt. Bake cookies for 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.

Disclosure-this recipe is in partnership with Gold Medal Flour, but our opinions are our own. 

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. Pistachios and chocolate, especially dark chocolate, is such a classic combination – one of my favourites. But the added sea salt is a really lovely touch!

  2. I was just eating trail mix today that had pistachios in it and I was remembering how much I love them but don’t buy them often enough! Maybe it’s the shelling issue…Guess I’ll have to spring for the shelled ones, but I need to keep some barriers between me and the food sometimes 🙂

    1. Yes, I chopped up a dark chocolate candy bar. Use your favorite chocolate. I used unsalted pistachios. If you have salted, just sprinkle a little less sea salt on the cookies.

  3. These are so good! I made them dairy and gluten free and they turned out great!!!!!
    Used GF flour, Earth Balance butter & DF chocolate chunck… my family loves them!

  4. Thanks for answering my questions…just have a couple more. What candy bar did you use and is it ok if i use dark chocolate chips instead of a candy bar? Im not sure if the chips would be a bit different than a candy bar.

  5. Thank you for answering my questions. My husband and I made these today and they are amazing! I dont know what size cookie dough scoop you used because your cookies look big and perfectly round. We got 31 cookies out of our batch and they were a little lumpy…but delicious. 🙂

  6. Maria,
    These look delicious! I didn’t have straight pistachios, but I did have a pistachio/almond/cashew/peanut mix so I had my son chop them up (and eat the peanuts as his fee) and included a bit of orange zest since I’ve got cases of band fruit fundraiser fruit that need to get used.

    I like to make my dough a couple of days before baking, so I’ll patiently wait until it’s time to bake. Thanks!

  7. Saw this recipe and wanted to make them right away! Made them for a dinner party last night and they were a big hit – everyone asking for the recipe. Thank you for sharing – they are fantastic!

  8. I just finished baking these cookies. They are gorgeous!! I cannot wait to try one. I definitely agree on using pre-shelled pistachios next time. I now no longer have nails left on my thumbs from that process. Oh well. Thanks for the recipe!!

  9. I baked these cookies last night along with your oatmeal biscoff cookies (4th time I baked them) and they are now my new favorite cookies. Boyfriend approved!! Thank you so much for this delicious recipe. I am certain they will be a hit after Christmas dinner.

  10. I like the taste but wouldn’t make them again. The dough was impossible to work with–too crumbly. I tried refrigerating it but it didn’t help.

  11. I just baked these and they are super duper yummy! Thank you for sharing this recipe. I made these with ikea chocolate bars. A mix of dark and milk chocolate. I’m so going to make this again 😀 thumbs up!

  12. I just finished making dozens and dozens of cookies for a cookie exchange party and these were by far my favorite! they came out perfect. SALTY & SWEET! what more could you ask for? Great recipe. Thank you!!

  13. When I saw pistachio I had to take a look at the recipe. My family LOVES Pistachios!! So a cookie with them? YES!!! Pinning it!!

  14. These look amazing and can’t wait to make them! Quick question, do you recommend using salted or plain pistachios? I’m assuming plain but wanted to verify. Thanks!

  15. Pingback: Laura Stone
  16. I made these the first time today andthey tasted gorgeous but fell apart. The chocolate was melting everywhere and breaking up the cookies. Any suggestions please? C

  17. These cookies are fantastic! I have changed out the additions as well and they are still fantastic. (I did lemon chip and pistachio in one batch, cherry, white chocolate and dark in another.). They are out of this world every time., making this recipe my go to any time I crave cookies, which is often. I’m going to try gcandied ginger and dark chocolate next. Thank you for the inspiration!

  18. OK, I am posting another comment – please delete my last comment with my apologies. I just reread recipe and see that it says 1 1/2 cups of flour. I swear I saw 2 1/2 cups of flour and made these cookies with that much flour, TWICE! That is clearly my bad. I will re-try them with the correct amount of flour. Sorry

    1. I am glad you figured out the problem because we love these cookies! I hope you have better luck with the right amount of flour:) Enjoy!

  19. Pingback: Maras Wunderland
  20. Mine are good! But they didn’t sink 🙁 Do you think I used too much baking soda? Or maybe my butter wasn’t soft enough?


  21. After a bit of conversion to metric amounts and volumes the recipe was easy enough to make. With just 12 minutes of oven time, I quickly had a jar full of delicious cookies. My son, a natural connoisseur,  called them the best cookies he ever ate. So yeah,  this recipe is there to stay!


  22. This is  by far the best cookie recipe I have ever made. I am no  Betty Crocker but these cookies are so delicious! They are easy to make too!  I added both the dark chocolate and milk chocolate chunks. I suggest that you double the recipe because they don’t last long. They are eaten before you know it!


  23. I LOVE the flavor of this recipe! What a GREAT combination. I don’t have white sugar on hand so i switched it up for half a cup of brown sugar and 2 tbsp of honey. Could this be why my cookies aren’t flatter with the crackles on top. They are very tasty, but don’t look like the picture. They are more domed and denser. Thanks!


  24. These are totally YUM!! I used dark brown sugar instead of the light brown and baked in a convection oven to get that crisp outside and tender, chewy inside, but otherwise this was spot on!! Thanks for sharing it, even though I’m late to the party :p


  25. These are sooooo good!! I made them gluten free by using 1 1/2 cups almond flour. I also added 1/2 cup chopped dried cherries. My go to cookie now!!


  26. Made them twice in one week per request. Went with a full cup of pistachio in the second batch. Excellent taste and texture.

  27. Thought I’d give them a try. Doubled the recipe and glad I did. These cookies were delicious. Shared them with friends and got great reviews. Going to try freezing some. 

  28. Tried these today, flavor is very good but texture is too cakey for my taste. They came out quite dry. I prefer gooey cookies. Tried to bake them less in the second batch but still the same issue. The dough also seemed very dry to me. Followed the recipe exactly though. Just used dark chocolate instead of a candy bar.


  29. I know this post is an older one, but I just wanted to say thank you for this terrific recipe! I was in a cookie pinch last night (had a cookie exchange and some ruined sugar cookies) and knew I could turn to these. They’re a hit everywhere I take them and they always turn out so well.

    My only regret is that I forgot to double the batch.

    Mine were a bit on the bigger side, so I got 20 out of the recipe. I baked them for 15 minutes, to accommodate their generous size and my temperamental oven. They came out beautifully! Crisp edges, chewy centers. Delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *