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Salted Pistachio Chocolate Chunk Cookies Recipe

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4.3 from 7 reviews

These Salted Pistachio Chocolate Chunk Cookies are a decadent twist on the classic cookie, combining the nutty, buttery flavor of roasted salted pistachios and matcha powder with rich dark chocolate chunks. Soft and chewy with a delicate sprinkle of flaky sea salt on top, these cookies offer a perfect balance of sweet, salty, and earthy flavors, ideal for an indulgent treat or sharing with friends and family.

Ingredients

For the Pistachio Paste:

  • ½ cup (60g) roasted salted pistachios (no shell)
  • 1 tbsp (15ml) olive oil

For the 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

  1. Prepare the pistachio paste: Place 60g roasted salted pistachios in a small food processor and pulse until very finely ground. Add 1 tbsp olive oil and grind again until the mixture forms a thick, coarse paste (not completely smooth like peanut butter).
  2. Set aside extra ground pistachios: Reserve about 2 tbsp (30g) of extra ground pistachios for topping the cookies before adding oil to the rest of the ground nuts to make the paste.
  3. Make the cookie dough: In a stand mixer fitted with the paddle attachment or using a hand mixer, cream together 7 tbsp softened salted butter, ½ cup packed light brown sugar, and ¼ cup granulated sugar on medium speed for 3 minutes until pale and fluffy. Scrape down the bowl, then beat in 1 large room temperature egg, ½ tsp vanilla extract, and ¼ tsp almond extract until smooth and fully incorporated. Mix in the prepared pistachio paste.
  4. Combine dry ingredients and fold: In a separate bowl, whisk together 1 cup plus 2 tbsp all-purpose flour, 1 tsp matcha powder, ½ tsp baking soda, and ¼ tsp salt. Add this mixture to the butter mixture and gently fold in until combined. Fold in 1 cup dark chocolate chunks evenly. The dough will be soft and sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for 2 hours to firm up.
  6. Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
  7. Scoop and bake cookies: Using a 1.35-oz cookie scoop, portion dough onto prepared baking sheets, spacing about 3 inches apart to allow for spreading. Sprinkle tops with the reserved ground pistachios. Bake for 10-12 minutes or until the edges are golden brown.
  8. Cool and finish: Remove pans from the oven and let cookies cool on the baking sheet for a minute. Transfer cookies individually to a wire rack and allow to cool completely. Optionally, sprinkle each cookie with flaky sea salt before serving.

Notes

  • Make sure the egg is at room temperature to help with proper creaming and texture.
  • The dough needs chilling for 2 hours to prevent excessive spreading while baking.
  • Using a cookie scoop ensures even-sized cookies that bake uniformly.
  • Flaky sea salt enhances the flavor contrasts, but is optional based on your preference.
  • You may grind a bit more pistachios than called for topping and reserve some before making the paste.
  • Store baked cookies in an airtight container for up to 5 days.

Find it online: https://bitezly.com/salted-pistachio-chocolate-chunk-cookies/