Salted Pistachio Chocolate Chunk Cookies – Sweet, Salty & Irresistible
Introduction
These Salted Pistachio Chocolate Chunk Cookies are the ultimate upgrade to the classic chocolate chip cookie. Imagine buttery dough studded with roasted pistachios and rich dark chocolate chunks, finished with a sprinkle of flaky sea salt. The result? A cookie that balances sweet, salty, nutty, and chocolaty flavors in every bite.
Perfect for gifting, holiday trays, or simply treating yourself, these cookies are chewy in the center, crisp at the edges, and packed with gourmet flair.
Why You’ll Love This Recipe
Sweet & salty balance: Pistachios and sea salt elevate the flavor.
Chunky indulgence: Dark chocolate chunks melt into gooey pockets.
Bakery‑style texture: Chilling the dough ensures thick, chewy cookies.
Elegant twist: Pistachios add sophistication to a beloved classic.
Ingredients
1 cup (227g) salted butter, softened
1 cup (200g) granulated sugar
1 cup (220g) packed light brown sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
3 cups (375g) all‑purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ cups (180g) roasted salted pistachios, chopped
2 cups (340g) dark chocolate chunks
Flaky sea salt, for garnish
Step‑by‑Step Instructions
Step 1: Cream Butter & Sugars
Beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Step 2: Mix Dry Ingredients
Whisk flour, baking soda, baking powder, and salt. Gradually add to wet mixture until just combined.
Step 3: Fold in Mix‑Ins
Gently fold in pistachios and chocolate chunks.
Step 4: Chill Dough
Cover and refrigerate at least 2 hours (overnight for best results).
Step 5: Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 6: Shape & Sprinkle
Scoop 2 tbsp dough per cookie, roll into balls, and place 2 inches apart. Sprinkle with flaky sea salt.
Step 7: Bake
Bake 12–14 minutes, until edges are golden and centers slightly soft. Cool 5 minutes on sheet, then transfer to wire rack.
Tips & Tricks
Chill is key: Prevents spreading and enhances flavor.
Customize chocolate: Try milk or white chocolate chunks for variety.
Nut variations: Swap pistachios for macadamias or pecans.
Storage: Keep in airtight container up to 5 days; freeze dough balls for future baking.
Variations
Double Chocolate Pistachio: Add ¼ cup cocoa powder to dough.
Espresso Kick: Mix in 1 tsp instant espresso powder for depth.
Holiday Style: Add dried cranberries for festive flair.
Gourmet Finish: Drizzle baked cookies with melted dark chocolate.
Serving Ideas
Pair with a latte or cappuccino.
Serve warm with vanilla ice cream.
Package in tins for elegant gifts.
Present on a rustic wooden board for gatherings.
FAQs
Q: Can I use unsalted pistachios?
Yes, but add an extra pinch of salt to balance flavor.
Q: Can I skip chilling the dough?
You can, but cookies will spread more and lose their chewy texture.
Q: Can I make smaller cookies?
Absolutely—adjust baking time to 9–11 minutes.
Recipe Details
Prep Time: 20 minutes (plus chilling)
Bake Time: 12–14 minutes
Total Time: ~2 hours 30 minutes
Servings: 24 cookies
Final Thoughts
These Salted Pistachio Chocolate Chunk Cookies are chewy, nutty, and indulgent, with a touch of elegance. They’re the perfect treat when you want something familiar yet elevated, and they’ll quickly become a favorite in your cookie rotation.