Salted Pistachio Chocolate Chunk Cookies Recipe
These Salted Pistachio Chocolate Chunk Cookies are a delightful twist on classic chocolate chip cookies. Featuring a rich pistachio paste and a hint of matcha, they offer a unique nutty flavor balanced by the sweetness of dark chocolate chunks and a touch of sea salt for the perfect bite. Soft and chewy with a slightly crisp edge, these cookies are a delicious treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pistachio Paste
- ½ cup (60g) roasted salted pistachios (no shell)
- 1 tbsp (15ml) olive oil
Cookie Dough
- 7 tbsp (100g) salted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg (at room temperature)
- ½ tsp pure vanilla extract
- ¼ tsp pure almond extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup plus 2 tbsp (160g) all-purpose flour
- 1 tsp matcha powder
- 1 cup (5oz/142g) dark chocolate chunks
- 2 tbsp ground pistachios (for topping)
- Flaky sea salt (optional, for sprinkling)
Instructions
- Prepare the pistachio paste: Place the roasted salted pistachios into a small food processor and pulse until very finely ground. Add the olive oil and continue grinding until the mixture forms a thick, coarse paste—not smooth like peanut butter but consistent enough for mixing.
- Reserve ground pistachios: To have enough for topping, grind approximately 90g of pistachios initially, then set aside 30g before adding oil to make the paste, ensuring extra ground pistachios for garnishing.
- Make the cookie dough: In a stand mixer bowl fitted with the paddle attachment or using an electric hand mixer, cream together the softened butter and both sugars for 3 minutes on medium speed until the mixture is pale and fluffy. Scrape down the sides as needed. Beat in the egg, vanilla extract, and almond extract until fully incorporated and smooth. Then mix in the prepared pistachio paste.
- Combine dry ingredients: In a medium bowl, whisk together all-purpose flour, matcha powder, baking soda, and salt until evenly blended. Gently fold this dry mixture into the wet ingredients, followed by folding in the dark chocolate chunks evenly. The dough should be soft and slightly sticky.
- Chill the dough: Cover the bowl with plastic wrap or a lid and refrigerate for 2 hours to allow the dough to firm up and flavors to meld.
- Prepare for baking: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Shape and bake: Using a 1.35-ounce cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies about 3 inches apart as they will spread significantly. Sprinkle the tops generously with the reserved ground pistachios. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown.
- Cool the cookies: Remove the baking sheets from the oven and transfer to a wire rack. Let the cookies cool on the sheets for about one minute before transferring them individually to the rack to cool completely. Optionally, sprinkle with flaky sea salt for an extra flavor dimension before serving.
Notes
- Using room temperature egg helps achieve a smooth, cohesive dough.
- Chilling the dough is crucial for preventing excessive spreading during baking and intensifying the flavors.
- Feel free to adjust the amount of dark chocolate chunks based on your preference for chocolate intensity.
- Flaky sea salt adds a delightful contrast to the sweetness and enhances the nutty pistachio flavor.
- To soften the butter quickly, cut it into small cubes and leave it out at room temperature for 30 minutes before starting.
