Salted Pistachio Chocolate Chunk Cookies Recipe
These Salted Pistachio Chocolate Chunk Cookies feature a delightful blend of crunchy roasted pistachios and rich dark chocolate chunks, enhanced with a subtle hint of matcha and topped with flaky sea salt. The unique pistachio paste adds a creamy texture and deep nutty flavor, making these cookies both indulgent and balanced with a perfect salty-sweet contrast.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 in a small food processor and pulse until they are very finely ground. Add the olive oil and continue grinding until the mixture forms a thick, coarse paste that holds together but is not smooth like peanut butter.
- Reserve extra ground pistachios: To have enough for topping, grind about 90g of pistachios, remove 30g to use later as topping before adding oil to make the paste.
- Cream the butter and sugars: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the softened butter with light brown and granulated sugars on medium speed for about 3 minutes, until the mixture is pale and fluffy. Scrape down the bowl sides.
- Add eggs and extracts: Beat in the egg, vanilla extract, and almond extract until the mixture is evenly combined and smooth.
- Incorporate pistachio paste: Mix the prepared pistachio paste thoroughly into the butter and sugar mixture ensuring even distribution.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt to blend evenly.
- Mix dry ingredients into wet: Fold the flour mixture gently into the wet ingredients until just combined and no streaks remain but do not overmix.
- Add chocolate chunks: Fold the dark chocolate chunks into the dough evenly.
- Refrigerate dough: Cover the bowl securely and refrigerate the dough for 2 hours to firm up and develop flavors.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper.
- Scoop dough and top: Using a 1.35-ounce cookie scoop, portion out dough onto prepared sheets spaced about 3 inches apart to allow for spreading. Sprinkle the tops with the reserved ground pistachios and flaky sea salt if using.
- Bake cookies: Bake for 10-12 minutes until cookies are golden around the edges but still soft in the center.
- Cool cookies: Transfer the baking sheets to a wire rack and let cookies cool on the sheets for a minute to set, then move them individually onto the wire rack to cool completely.
Notes
- Measure the pistachios carefully for both the paste and the topping to ensure perfect texture and flavor.
- Use room temperature egg for better incorporation into the batter.
- Do not overmix after adding flour to keep cookies tender.
- Spacing dough well apart is essential as these cookies spread significantly while baking.
- Flaky sea salt on top enhances the salty-sweet contrast and balances the rich chocolate and nuts.
- Storing cookies in an airtight container keeps them fresh for several days.
Keywords: Salted Pistachio Chocolate Chunk Cookies, pistachio cookies, chocolate chunk cookies, nutty cookies, matcha cookies, homemade cookies, chocolate pistachio dessert
