Salted Pistachio Chocolate Chunk Cookies
These salted pistachio chocolate chunk cookies are the perfect balance of crisp and chewy. Plus, they’re ready in just under 30 minutes! Each bite is a delightful mix of buttery pistachios and rich dark chocolate. A sprinkle of flaky sea salt on top balances the sweetness while enhancing all of the flavors. The combination of sweet, salty, and nutty makes these cookies irresistible and perfect for satisfying your sweet tooth.
Pistachios are having a moment, and I’m here for it! The viral TikTok Dubai chocolate bar has me dreaming of pistachios all day, so I had to come up with a recipe that celebrated them.
These cookies turned out amazing! The moment you take your first bite of these salted pistachio chocolate chunk cookies, the crisp edges are perfectly crisp, and then you find the chewy center that’s simply irresistible.
You know how you can have either a cakey cookie or a cookie with crispy edges and a chewy center? I always pick a cookie with crispy edges and a slightly chewy center.
The buttery pistachios, dark chocolate, and flaky sea salt take these cookies to the next level—they’re what dreams are made of!
If you do not like pistachios, you can use an equal amount of other nuts like walnuts or pecans. Chop the nuts into bite-size pieces. They’ll go great with the dark chocolate flaky sea salt.
If you don’t have dark chocolate on hand or prefer something different, you can use semisweet chocolate chips as an alternative.
I’m confident that this cookie recipe will become a classic go-to recipe in your home. It’s perfect for a quiet afternoon with a cup of coffee or tea. Plus, it’s ready in 30 minutes!
Ingredients
- all-purpose flour
- sea salt
- baking soda
- some unsalted butter
- granulated sugar
- brown sugar
- a large egg + a egg yolk
- vanilla extract
- a dark chocolate bar
- pistachios
- flaky sea salt, for sprinkling
How to Make Pistachio Chocolate Cookies
Line two large baking sheets with parchment paper and preheat the oven to 350 degrees.
Whisk together the flour, sea salt, and baking soda in a medium bowl until combined. Set aside.
Beat the butter and both sugars together for a few minutes or until creamy.
Scrape down the sides of the bowl then add the egg, egg yolk, and vanilla. Beat for an additional 1-2 minutes until combined.
With the mixer on low, slowly add the dry ingredients.
Mix until just combined, then add the chopped dark chocolate and the chopped pistachios.
Fold in until evenly distributed.
Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the cookie dough. Place the balls of dough on the lined cookie sheet leaving 2 inches of space between each to allow room for spreading.
Bake the cookies in the preheated oven until the edges are just set. Remove from the oven and firmly bang the pan on the counter one or two times to deflate the cookies.
Sprinkle freshly baked cookies with a pinch of flaky sea salt.
Allow the cookies to cool on the sheets for a few minutes before moving to cooling racks.
How to Store
Store these homemade cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for up to 3 months.
More Irresistible Cookie Recipes
- Brown Butter Sugar Cookies
- Butterscotch Pretzel Chocolate Chip Cookies
- Chocolate Brownie Cookies
- Red Velvet Crinkle Cookies
- Hibiscus Madeleines
What do you think of this rich and buttery pistachio chocolate chunk cookie recipe? What would you serve with these cookies? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Salted Pistachio Chocolate Chunk Cookie Recipe
Salted Pistachio Chocolate Chunk Cookies
These salted pistachio chocolate chunk cookies are the perfect balance of crisp and chewy. Plus, they’re ready in just under 30 minutes! Each bite is a delightful mix of buttery pistachios and rich dark chocolate.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ⅔ cup brown sugar, packed
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 3.2-ounce dark chocolate bar, roughly chopped
- ½ cup pistachios, chopped
- Flaky sea salt, for sprinkling
Instructions
- Line two large baking sheets with parchment paper and preheat the oven to 350 degrees.
- Whisk together the flour, sea salt, and baking soda in a medium bowl until combined. Set aside.
- Beat the butter and both sugars together for about 3 minutes or until creamy. Scrape down the sides of the bowl then add the egg, egg yolk, and vanilla. Beat for an additional 1-2 minutes until combined. With the mixer on low, slowly add the dry ingredients. Mix until just combined, then add the chopped dark chocolate and the chopped pistachios. Fold in until evenly distributed.
- Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the cookie dough. Place the balls of dough on the lined cookie sheet leaving 2 inches of space between each to allow room for spreading. Bake the cookies in the preheated oven for 10-13 minutes until the edges are just set. Remove from the oven and firmly bang the pan on the counter one or two times to deflate the cookies. Sprinkle freshly baked cookies with a pinch of flaky sea salt. Allow the cookies to cool on the sheets for 10 minutes before moving to cooling racks.
Notes
To ensure the perfect crisp and chewy texture, make sure to bake the cookies until the edges are just set then bang the pan on the counter once they come out of the oven to deflate them.
If you want melted pools of chocolate on top of the cookies, reserve a small handful of chopped chocolate and press a piece or two gently into the top of each cookie before baking.
For a subtle and buttery pistachio flavor, use raw pistachios. For a nuttier and more intense pistachio flavor, use roasted pistachios.
Keep any leftovers in an airtight container at room temperature. Make sure to enjoy them within 3 days.
Leftover cookies can be frozen in an airtight container for up to 3 months. Thaw in the fridge or at room temperature.
Do I need to chill the dough before baking the cookies? Nope! Once you mix the cookie dough it’s ready for baking.
Can I use different nuts in the cookies? Yes, you can use an equal amount of other nuts such as walnuts or pecans for an equally delicious cookie.
Can I use chocolate chips instead of a dark chocolate bar? Yes, you can use ¾-1 cup of semisweet chocolate chips or chocolate chunks.
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Nutrition Information:
Yield:
11Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 248mgCarbohydrates: 44gFiber: 2gSugar: 26gProtein: 5g