Introduction

These Salted Pistachio Chocolate Chunk Cookies combine rich, nutty pistachios with chunks of dark chocolate for a delightful contrast of flavors. The subtle hint of matcha adds a unique twist, while a sprinkle of flaky sea salt enhances their perfect balance of sweet and savory. They are soft, chewy, and simply irresistible.

Salted Pistachio Chocolate Chunk Cookies Recipe - Recipe Image

Ingredients

½ cup (60g) roasted salted pistachios (no shell)
1 tbsp (15ml) olive oil
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, chopped into chunks
2 tbsp ground pistachios
Flaky sea salt (optional for sprinkling)

Instructions

Step 1: Prepare the pistachio paste by placing pistachios in a small food processor and pulsing until very finely ground. Add olive oil and continue grinding until the mixture forms a thick, coarse paste.
Step 2: To have enough ground pistachios for topping, grind about 90g of pistachios initially, then remove 30g for topping before adding oil to make the paste.
Step 3: Cream together the softened butter with both sugars using a stand mixer fitted with the paddle attachment or an electric hand mixer. Beat on medium speed for 3 minutes until pale and fluffy, scraping down the sides halfway through.
Step 4: Add the egg, vanilla extract, and almond extract to the butter mixture and beat until smooth and evenly combined. Mix in the prepared pistachio paste.
Step 5: In a separate bowl, whisk together flour, matcha powder, baking soda, and salt. Gently fold this dry mixture into the wet ingredients until just combined.
Step 6: Fold in the dark chocolate chunks evenly throughout the dough. The dough will be soft and sticky.
Step 7: Cover the dough and refrigerate for 2 hours to firm up.
Step 8: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 9: Using a 1.35-ounce cookie scoop, portion out dough balls onto the prepared sheets, spacing them about 3 inches apart to allow for spreading.
Step 10: Sprinkle the tops of each dough ball with extra ground pistachios and an optional pinch of flaky sea salt.
Step 11: Bake for 10-12 minutes, or until the cookies are golden around the edges.
Step 12: Remove from oven, transfer the baking sheets to a wire rack, and let cookies cool for a minute before carefully moving each cookie to the rack to cool completely.

Tips & Variations

Substitute olive oil with pistachio oil for a more pronounced nutty flavor in the pistachio paste.
For extra chewiness, add 1 tablespoon of honey or corn syrup to the wet ingredients.
Replace dark chocolate chunks with white chocolate or milk chocolate for different taste profiles.
If you don’t have matcha powder, omit it or add 1 teaspoon of finely ground green tea powder as an alternative.
Use unsalted pistachios and adjust the salt in the dough accordingly if you prefer less saltiness.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To reheat, warm them in a low oven (300°F/150°C) for 5–7 minutes or briefly in the microwave until soft and chewy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted pistachios instead of salted?

Yes, you can use unsalted pistachios; just reduce or omit the additional salt in the dough to keep the overall saltiness balanced.

Is it necessary to refrigerate the dough before baking?

Refrigerating the dough helps the cookies hold their shape better and enhances the flavors. While you can bake immediately, the cookies may spread more and have a different texture.