Dark Chocolate Chunk Pistachio Cookies
Published on November 30, 2024
Quick Summary
Dark Chocolate Chunk Pistachio Cookies-soft and chewy cookies with puddles of dark chocolate, crunchy pistachios, and a sprinkle of flaky sea salt. These unique, elegant cookies are SO delicious!
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Pin ItThese Dark Chocolate Chunk Pistachio Cookies are a favorite. I love dark chocolate and pistachio together, have you tried my dark chocolate pistachio toffee? The combo also works in COOKIES!
The pistachios bring an unexpected buttery richness to the cookies and the nutty crunch pairs so nicely with the melty dark chocolate! The edges are crisp and the centers are soft and chewy. The pistachios also add a festive pop of color which makes them the perfect holiday cookie!
Pistachios and dark chocolate chunks elevate the cookies to a more elegant level, making them feel gourmet and extra special…but they are EASY to make!
If you are looking for a new cookie to WOW your family and friends, you have to try these!
Ingredient Notes
- Butter: Make sure the butter is at room temperature. It shouldn’t be greasy or too soft. You want it to barely give when you press your thumb into the butter stick.
- Pistachios: You can use salted or unsalted pistachios, just adjust the salt in the recipe to your liking. If you want to save time you can buy shelled pistachios. Give the pistachios a rough chop before stirring into the dough.
- Chocolate: I like to use dark chocolate for this cookie recipe. Buy your favorite chocolate bar and chop it up! I like Guittard or Trader Joe’s pound plus bars. If you don’t like dark chocolate, you can use semisweet, milk chocolate, or white chocolate.
- Flaky Sea Salt: I like to top the cookies with a little flaky sea salt! It makes them extra special.
How to Make Dark Chocolate Pistachio Cookies
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- Using a mixer, cream butter and sugars together until light and fluffy.
- Add the egg and vanilla and beat until combined.
- With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.
- 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 10 to 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 5 minutes.
- Transfer cookies to a wire cooling rack and cool completely.
How to Store & Freeze
- Storing: The baked cookies will keep in an airtight container for up to 4 days on the counter.
- Freezing Cookie Dough: If you want to freeze the cookie dough, place the cookie dough balls on a tray and freeze for 30 minutes until hard. Transfer to a freezer container or bag and freeze for up to two months. You don’t have to defrost before baking, just add a few extra minutes to the baking time.
- Freezing Baked Cookies: You can also freeze the baked cookies for up to 3 months in a freezer bag or freezer container.
More Cookie Recipes
- Brown Butter Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
- Oatmeal Chocolate Chip Cookies
- Maple Pecan Chocolate Chip Cookies
- Salted Malted Crispy Chocolate Chip Cookies
Check out more COOKIE RECIPES!
Dark Chocolate Chunk Pistachio 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
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- 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.
- With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.
- 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 10 to 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 5 minutes. Transfer cookies to a wire cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
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English measures PLEASE
Hi there, is it possible to use almond flour for this recipe?
I don’t recommend using it. It has a very different texture and consistency than regular flour.
Loving the look of this recipe!
Is it okay for the cookie dough to be left in the fridge overnight and then the cookies baked in the morning?
Generally speaking, refrigeration is fine, and sometimes recommended, as it prevents over-spreading while baking. The higher the butter content, the greater the chances of spreading in the oven. I recommend the dough sit out for about 10 mins, after refrigeration , prior to baking. I am not a professional baker, just amateur, but I have found this tip to be very helpful.
Do you have a tool that converts measurements to grams?
If I don’t already know the conversion, I just ask Alexa
Here’s what I used for the ingredients I weighed:
180 g flour
50 g granulated sugar
165 g brown sugar
These are SO good! I have made them several times now, and am about to make them again as a gift for someone. Always very popular when I bring them to work or other functions.
Just want to leave my gratitude and love for this recipe- my all-time favourite cookies. Perfect texture, magnificent flavour balance Every time I make them people are slack-jawed with amazement. I’m making them right now for a school do, and I am already prepared to send off a round-email the next day!
I am so glad you love them.
Top recipe great flavor combos… my go-to cookie recipe
I really enjoyed these cookies! I swapped the chopped dark chocolate for a trio blend of white, milk and dark callets. Because of this the cookie was a bit on the sweet side, but was still really nice and moreish. Really lovely consistency, not cakey – more moist and gooey. My new go to!
These are my family and friends favorite cookies. I always double the recipe so my husband can take some to work too! 5 stars!
I am thrilled you love them. Thanks for sharing.
OMG- I am adding these to my holiday baking list IMMEDIATELY!
Can’t wait to make them- Thank You!
I hope you love them. The flavors are so good!
Do you use salted or unsalted pistachios?
Either will work! I like a salty kick and that is usually what I use.