Get ready for the ultimate pistachio cookies! These treats are thick, chewy, and packed with irresistible pistachio flavor and chunks of rich dark chocolate. If you’re nuts about pistachios, these cookies are a must-try!
These cookies put a fun twist on a classic chocolate chip recipe. We start by grinding up pistachios and mixing them into the dough, adding a delicious nutty taste. Then, we load up the dough with chocolate chunks and more chopped pistachios. After baking, a sprinkle of flaky sea salt takes them to the next level. Trust me, these cookies are out-of-this-world delicious!
Why will you fall in love with these dark chocolate chunk pistachio cookies?
- Every bite is bursting with chocolate chunks and crunchy pistachios, creating the perfect balance of flavors.
- They’re sweet, salty, and nutty all at once, with no artificial pistachio flavor—just the real deal!
- Plus, they’re wonderfully thick and chewy, making each bite incredibly satisfying.
Got questions? Let’s answer them!
- Wondering about storage? Keep leftover cookies in an airtight container or freezer bag for up to four days, or freeze them for up to two weeks.
- What pistachios work best? I recommend using roasted and salted pistachios for extra flavor and convenience.
- Which chocolate is perfect? I love using 60% dark chocolate bars, but feel free to use darker chocolate for an even richer cookie!
Here are some tips for baking success:
- Measure your flour properly to avoid using too much. Spoon it into your measuring cup and level it off with a knife, or better yet, use a kitchen scale.
- For perfectly shaped cookies, use a large circular cookie cutter right after baking.
- Make sure your egg yolks and butter are at room temperature for the best texture.
Pistachio Cookies
Ingredients
- ½ cup pistachios 70 g
- 1 ¾ cups all-purpose flour 219 g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup salted butter 168 g, softened
- ¾ cup light brown sugar 165 g
- ¼ cup granulated white sugar 50 g
- 2 egg yolks at room temperature
- 1 tablespoon vanilla extract
- 6 oz dark chocolate bars 170 g, chopped (60% cacao)
- ½ cup pistachios 70 g, roughly chopped
- Flaky sea salt extra chopped chocolate, and extra chopped pistachios for sprinkling on top of cookies
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Pulse the pistachios in a food processor until finely ground. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy.
- Add egg yolks, vanilla extract, and ground pistachios, and mix until pale and fluffy.
- Gradually add dry ingredients to wet ingredients and mix until combined.
- Fold in chopped dark chocolate and pistachios with a rubber spatula.
- Scoop dough onto prepared baking sheets and bake for 10-12 minutes.
- Let cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
- After baking, use a large circular cookie cutter to shape cookies and sprinkle with extra chocolate, pistachios, and flaky sea salt. Enjoy!