Name: Double Chocolate Pistachio Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: 1 ⅓ cups (190g) all-purpose flour; ½ cup (42g) cocoa powder (preferably Dutch cocoa); ¼ tsp baking soda; ½ tsp salt; ⅔ cup unsalted butter (softened); ⅔ cup (145g) packed light brown sugar; 1 large egg yolk (at room temperature); 1 tsp (5ml) pure vanilla extract; ⅔ cup (85g) roasted pistachios, roughly chopped; ⅔ cup (113g) 70% dark chocolate, chopped into small pieces; ⅓ cup (50g) crushed pistachios (for rolling); 3 oz (85g) melted dark chocolate (for drizzling)

If you have a sweet tooth and a love for rich, nutty flavors, then this Double Chocolate Pistachio Cookies Recipe is about to become your new obsession. These cookies are a perfect harmony of deep cocoa goodness and the satisfying crunch of roasted pistachios, delivering a heavenly bite every single time. With their fudgy texture and a touch of elegance from the pistachio topping, these treats are fabulous for any occasion, whether you’re sharing them with friends or indulging in a cozy solo snack. Trust me, once you try this Double Chocolate Pistachio Cookies Recipe, you’ll want to keep a batch ready at all times.

Ingredients You’ll Need

The image shows nine small clear glass bowls arranged on a dark wooden surface, each containing different baking ingredients. In the top center is a bowl full of white flour with a powdery texture. To its right is a bowl of brown cocoa powder, also powdery but darker. Below the cocoa, there is a bowl with white butter, cut into solid blocks. Centered below the flour is a bowl holding one raw yellow egg yolk surrounded by clear egg white. To the left of the egg bowl is one filled with light brown soft brown sugar with a crumbly texture. Next to the sugar bowl, towards the bottom left, is a bowl with irregular pieces of dark chocolate chunks. Towards the bottom center is a bowl of small green and purple pistachio nuts, mixed whole. Below the pistachios, on the bottom right, is a bowl with finely crushed golden nuts. Below the sugar and chocolate bowls, toward the bottom left corner, is a smaller bowl that holds white salt crystals. The background is changed to a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is a breeze because each one is simple yet essential. Every element plays a unique role in crafting cookies that are rich, balanced, and irresistibly delicious. From the luscious cocoa powder to the crunchy pistachios, these staples combine to create cookies that look and taste like a dream.

All-purpose flour (1 ⅓ cups / 190g): The sturdy base that ensures your cookies hold their shape with a tender crumb.
Cocoa powder (½ cup / 42g): I recommend Dutch-processed for a smoother, less acidic chocolate flavor that deepens the dough’s color.
Baking soda (¼ tsp): Just enough lift to keep your cookies from getting too dense.
Salt (½ tsp): Enhances the sweetness and balances the intense chocolate notes.
Unsalted butter (⅔ cup, softened): Delivers moisture and richness, helping the cookie crumb stay soft and lush.
Light brown sugar (⅔ cup / 145g): Adds a subtle caramel flavor and chewiness to the cookies.
Large egg yolk (1, room temperature): Provides richness and binds everything together beautifully.
Pure vanilla extract (1 tsp): A splash of warmth that enhances the chocolate and nutty flavors.
Roasted pistachios (⅔ cup / 85g, roughly chopped): These little green gems bring a delightful crunch and nutty depth that’s impossible to resist.
70% dark chocolate (⅔ cup / 113g): Chopped finely to melt gently in the oven, creating pockets of intense chocolatey bliss.
Crushed pistachios (⅓ cup / 50g, for rolling): A crunchy coating that adds a beautiful texture and pops of color.
Melted dark chocolate (3 oz / 85g): Perfect for drizzling on top to elevate these cookies into a stunning treat.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Double Chocolate Pistachio Cookies Recipe

Step 1: Combine Dry Ingredients

Start by sifting the all-purpose flour, cocoa powder, and baking soda into a large bowl. This ensures your dry ingredients are evenly mixed without lumps. Then sprinkle in the salt and whisk everything together thoroughly. This creates a rich chocolate base that’s perfectly balanced in flavor and texture.

Step 2: Cream Butter and Sugar

Next, grab a large bowl and beat your softened unsalted butter with the light brown sugar. Work it with a wide spatula until the mixture turns pale and fluffy—this step builds the foundation of that melt-in-your-mouth texture. Then mix in the egg yolk and vanilla extract, scraping the bowl sides to make sure everything is fully incorporated.

Step 3: Fold in Dry Ingredients, Nuts, and Chocolate

Slowly add the sifted dry ingredients to your wet mixture and fold gently until just combined. Add the roughly chopped roasted pistachios and finely chopped dark chocolate chunks. Folding these in carefully ensures every bite gets that delightful crunch and gooey chocolate burst. Just a gentle reminder: chop the chocolate into small pieces so slicing the dough log later won’t be a struggle.

Step 4: Form and Chill the Dough Log

Bring the dough together using your hands and shape it into a roughly 12-inch long log. Sprinkle some crushed pistachios on your work surface before rolling the log over them gently to coat it evenly. Wrapping this dough log tightly with plastic wrap and chilling it for 1 to 2 hours helps the flavors meld and makes slicing much easier.

Step 5: Slice and Bake

Once chilled, preheat your oven to 350°F and line two baking trays with parchment paper. Slice the dough into ½-inch thick rounds and carefully arrange them on the trays with about 2 inches between each cookie to allow for spreading. Don’t worry if some slices don’t look perfect; you can always reshape them gently with your fingers before baking. Bake these beauties for 10 to 12 minutes until set, letting them cool a few minutes on the tray before transferring them to a wire rack.

Step 6: Drizzle and Garnish

For that extra touch of decadence, drizzle melted dark chocolate over the cooled cookies and sprinkle with a pinch of crushed pistachios. This final step brings not just flavor but elegance and texture contrast, making these cookies as pretty as they are tasty.

How to Serve Double Chocolate Pistachio Cookies Recipe

A stack of six thick chocolate cookies sits on a black wire cooling rack over a brown wooden surface, each cookie layered with a rough texture of chopped pistachios on top and smooth dark chocolate below. The cookies alternate between layers of fully covered pistachios and plain chocolate, showing a mix of green and brown colors. Scattered pistachios and shells surround the stack. The background is softly blurred with warm beige tones, with a white marbled texture visible under the rack. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding simple garnishes like extra crushed pistachios or a delicate dusting of cocoa powder takes the cookies to the next level aesthetically and flavor-wise. You may also consider a light sprinkle of flaky sea salt which complements the chocolate and nuts beautifully.

Side Dishes

Pair these cookies with a glass of cold milk or a steaming cup of coffee for the ultimate cozy treat. For a fancier touch, they also go wonders alongside rich vanilla ice cream or a dollop of whipped cream to balance the cookie’s intense chocolate flavor.

Creative Ways to Present

Try stacking a few cookies with layers of soft cream cheese frosting or chocolate ganache for a decadent dessert tower. You could also sandwich them with pistachio buttercream or your favorite jam for an impressive and playful twist that your guests will rave about.

Make Ahead and Storage

Storing Leftovers

If you have any cookies left (though that’s unlikely!), store them in an airtight container at room temperature for up to five days. This keeps them fresh, soft, and perfectly balanced in flavor.

Freezing

These cookies freeze wonderfully, both before and after baking. If freezing the dough log, wrap it tightly in plastic and foil, and freeze for up to three months. When ready, thaw in the fridge overnight before slicing and baking. For baked cookies, freeze in a sealed container separated by parchment paper to prevent sticking.

Reheating

To bring frozen or stored cookies back to life, warm them in a preheated oven at 300°F for 5 to 7 minutes. This refreshes their texture and revives the melted chocolate pockets so they taste freshly baked.

FAQs

Can I substitute any nuts for pistachios?

Absolutely! While pistachios give these cookies their signature flavor and color, chopped walnuts or pecans will also add great crunch. Just keep in mind the nutty flavor will vary slightly.

Do I have to use Dutch-processed cocoa powder?

Not necessarily, but Dutch-processed cocoa gives a smoother, less acidic chocolate taste. Natural cocoa can be used but may slightly alter the flavor and color of the cookies.

Can I make these cookies vegan or dairy-free?

With some adjustments like using dairy-free butter and egg replacements, you can create a vegan version. The texture might differ a bit, but roasted pistachios and dark chocolate are naturally vegan, so the core flavors stay exciting.

Why is it important to chill the dough log?

Chilling firms up the dough, which helps with cleaner, neater slices and prevents cookies from spreading too much during baking. It also melds the flavors for a richer taste.

Can I use chocolate chips instead of chopped chocolate?

You can, but chopping a bar gives better control over chunk size and a more rustic texture. Chips tend to hold their shape more, while chopped pieces melt into creamy pockets inside the cookies.

Final Thoughts

Making this Double Chocolate Pistachio Cookies Recipe is like inviting a little slice of joy into your kitchen. Every step is simple but rewarding, and the final cookies are nothing short of magical—dense, chocolaty, and nutty with an irresistible crunch. Whether you’re baking for a special occasion or simply because you deserve a treat, these cookies will warm your heart and delight your taste buds. Go on, bake a batch today and share the love!