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Double Chocolate Pistachio Cookies Recipe

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4.1 from 7 reviews

Delight in these Double Chocolate Pistachio Cookies featuring rich cocoa, chunks of dark chocolate, and crunchy roasted pistachios. Rolled in crushed pistachios and finished with a drizzle of melted chocolate, these cookies combine deep chocolate flavors with nutty textures, perfect for an indulgent treat or sharing with friends.

Ingredients

Dry Ingredients

  • 1 ⅓ cups (190g) all-purpose flour
  • ½ cup (42g) cocoa powder (preferably Dutch cocoa)
  • ¼ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 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

Mix-ins and Toppings

  • 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)

Instructions

  1. Combine Dry Ingredients: Sift the all-purpose flour, cocoa powder, and baking soda into a large bowl. Add the salt and whisk together evenly to ensure uniform distribution of ingredients.
  2. Cream Butter and Sugar: In another large bowl, beat the softened unsalted butter with the packed light brown sugar using a wide spatula until the mixture is pale, creamy, and fluffy. This aerates the mixture, forming a lighter cookie dough base.
  3. Add Egg Yolk and Vanilla: Mix the large egg yolk and pure vanilla extract into the creamed butter and sugar, scraping down the sides of the bowl to incorporate all the ingredients evenly.
  4. Combine Dry and Wet Mixtures: Fold the sifted flour mixture into the wet ingredients until just combined, being careful not to overmix which can make the cookies tough.
  5. Add Pistachios and Dark Chocolate: Gently fold in the chopped roasted pistachios and 70% dark chocolate pieces evenly throughout the dough. Chop chocolate into small pieces to avoid hard chunks that make slicing difficult.
  6. Shape the Dough Log: Bring the dough together with your hands and roll it into a roughly 12-inch long log. Sprinkle crushed pistachios on your work surface and roll the dough log over them, pressing gently to coat the log with the pistachios.
  7. Chill the Dough: Wrap the pistachio-coated dough log tightly in plastic wrap and refrigerate for 1-2 hours, or freeze for longer storage before baking.
  8. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
  9. Slice Dough into Cookies: Slice the chilled log into ½ inch thick rounds. If large chocolate chunks cause the slices to crumble, gently press the dough back into rounds with your fingers before placing on the baking sheets, spacing them about 2 inches apart.
  10. Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the edges are set but the cookies are still soft in the center.
  11. Cool and Finish: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Once cool, drizzle with the melted dark chocolate and sprinkle with additional crushed pistachios for an elegant finish.

Notes

  • Chop the dark chocolate into small pieces to prevent large hard chunks that make slicing the dough difficult.
  • Use a sharp chef’s knife or serrated knife to slice through the dough gently.
  • Chilling the dough is essential for easier slicing and to prevent spreading during baking.
  • Cookies can be frozen in the dough log form and baked later.
  • Allow cookies to cool completely before drizzling chocolate to prevent melting and smudging.

Find it online: https://bitezly.com/double-chocolate-pistachio-cookies-recipe/