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Salted Pistachio Chocolate Chunk Cookies

Chewy Salted Pistachio Chocolate Chunk Cookies to Indulge In

Delight in these Chewy Salted Pistachio Chocolate Chunk Cookies with rich dark chocolate and nutty pistachios.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 27 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Roasted Salted Pistachios Consider using unsalted pistachios to control the saltiness.
  • 1/4 cup Olive Oil Provides necessary moisture.
  • 1/2 cup Salted Butter Softened for easier mixing.
  • 1 cup Light Brown Sugar Enriches the cookies with sweetness.
  • 1/2 cup Granulated Sugar Balances sweetness.
  • 1 large Egg Keep it at room temperature.
  • 1 teaspoon Pure Vanilla Extract Enhances flavor profile.
  • 1/2 teaspoon Pure Almond Extract Feel free to substitute with additional vanilla.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Salt Reduce if using salted butter.
  • 2 cups All-Purpose Flour Ensure it’s measured accurately.
  • 1 tablespoon Matcha Powder Optional for color and flavor.
  • 8 ounces Dark Chocolate (70% cocoa minimum) Opt for chopped chocolate instead of chips.
For Toppings
  • 1 tablespoon Ground Pistachios For added texture.
  • 1 teaspoon Flaky Sea Salt Enhances flavor contrast.

Equipment

  • food processor
  • Mixing Bowl
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Prepare Pistachio Paste: Grind roasted salted pistachios until fine, add olive oil, and blend until a thick paste forms.
  2. Make Cookie Dough: Cream together butter and sugars, beat in egg and extracts, then mix in the pistachio paste.
  3. Combine Dry Ingredients: Whisk flour, baking soda, salt, and matcha powder, then fold into wet ingredients.
  4. Chill Dough: Cover dough with plastic wrap and refrigerate for at least 2 hours.
  5. Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Scoop and Bake: Portion dough onto sheets, sprinkle with ground pistachios, and bake for 10-12 minutes.
  7. Cool: Let cookies cool on the pan for one minute, then transfer to a wire rack and sprinkle with sea salt.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies are perfect for spontaneous cravings.

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