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Dark Chocolate Chunk Pistachio Cookies

Chewy Dark Chocolate Chunk Pistachio Cookies You’ll Adore

Indulge in these Dark Chocolate Chunk Pistachio Cookies, featuring a chewy texture and wholesome ingredients for guilt-free enjoyment.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 25 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Consider whole wheat flour for added fiber.
  • 1 tsp Baking Soda Can use baking powder in a pinch.
  • 1 tsp Salt Kosher salt is milder; sea salt works well.
  • 1 stick Unsalted Butter Reduce salt if using salted butter.
  • 1/2 cup Pistachio Butter Can substitute with another nut butter.
  • 1/2 cup Granulated Sugar Light brown sugar can deepen flavor.
  • 1/2 cup Brown Sugar Using dark brown sugar enhances flavor.
  • 1 tbsp Vanilla Bean Paste Vanilla extract works as a substitute.
  • 2 large Eggs Flax eggs work as a vegan option.
For the Mix-Ins
  • 1/2 cup Chopped Roasted Pistachios Roast raw pistachios for freshness.
  • 1 cup Chopped Dark Chocolate Chop a chocolate bar for better texture.
Optional Topping
  • 1 pinch Sea Salt Optional topping to enhance flavors.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • baking sheets
  • Parchment Paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a saucepan, melt 1 stick of unsalted butter until golden brown and aromatic.
  3. Combine browned butter with remaining unsalted butter in a bowl and beat until smooth.
  4. Add pistachio butter, granulated sugar, and brown sugar, beating until light and fluffy.
  5. Add eggs one at a time and mix in vanilla bean paste until fully combined.
  6. Whisk together flour, baking soda, and salt before incorporating into the wet mixture.
  7. Fold in chopped roasted pistachios and dark chocolate chunks with a spatula.
  8. Drop dough balls onto baking sheets, leaving space for spreading.
  9. Bake for 8-10 minutes, until edges are golden and centers are slightly underbaked.
  10. Sprinkle with sea salt if desired, cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Chill the dough for at least 3 hours for chewier cookies and use a cookie scoop for uniform sizes.

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