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Pistachio Chocolate Cookies Recipe

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★★★★★

4.4 from 107 reviews

Delight in these rich and buttery pistachio cookies studded with dark chocolate chunks and sprinkled with flaky sea salt. Featuring finely ground pistachios incorporated into the dough and additional chopped pistachios for a satisfying crunch, these cookies offer a perfect balance of sweet, nutty, and slightly salty flavors. Enjoy soft and chewy cookies fresh from the oven, shaped to perfection for an elegant presentation.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Nuts and Chocolate

  • 1/2 cup (70 g) pistachios (for grinding)
  • 1/2 cup (70 g) pistachios, roughly chopped
  • 6 oz (170 g) dark chocolate bars, chopped (60% cacao)
  • Extra chopped pistachios, for sprinkling
  • Extra chopped chocolate, for sprinkling

Wet Ingredients

  • 3/4 cup (168 g) salted butter, softened
  • 3/4 cup (165 g) light brown sugar
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 1 tbsp vanilla extract

Finishing Touches

  • Flaky sea salt, for sprinkling on top of cookies

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking.
  2. Grind Pistachios: Place the pistachios in a food processor and pulse until they are very finely ground, reaching an almost nut butter-like consistency. Set aside this ground pistachio mixture.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined. Set aside for later incorporation.
  4. Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed to cream the softened butter with both the light brown sugar and granulated white sugar. Beat for 2 to 3 minutes until the mixture turns light and fluffy. Alternatively, use a stand mixer fitted with a paddle attachment for this step.
  5. Add Egg Yolks, Vanilla, and Ground Pistachios: Mix in the egg yolks, vanilla extract, and ground pistachios on medium speed. Continue mixing for 1 to 2 minutes until the batter is pale and fluffy. Be sure to scrape down the sides of the bowl as needed to ensure even mixing.
  6. Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture on low speed, mixing just until combined. Avoid overmixing to keep the cookies tender.
  7. Fold in Chocolate and Pistachios: Carefully fold the chopped dark chocolate and roughly chopped pistachios into the dough using a rubber spatula, ensuring they are evenly distributed.
  8. Scoop and Bake: Using a large cookie scoop (approximately 2 tablespoons), portion the dough into balls and place them on the prepared baking sheets spaced about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes. Baking for 10 minutes yields super soft, chewy cookies, while 12 minutes will give a crispier texture.
  9. Shape and Cool: Once baked, let the cookies cool on the baking sheet for 5 minutes. While still warm, gently use a large circular cookie cutter around each cookie to give it a perfect shape. Transfer the cookies to a wire rack to cool completely. While they cool, sprinkle extra chopped chocolate, pistachios, and flaky sea salt on top of each cookie for added flavor and garnish.

Notes

  • For best results, use room temperature egg yolks to ensure smooth incorporation into the dough.
  • Grinding the pistachios finely gives the dough a rich, nutty texture and flavor; do not skip this step.
  • The cookies can be baked slightly less for a soft, chewy result or a little longer for a crispier cookie, depending on your preference.
  • Ensure to space the cookie dough balls adequately on the baking sheet to allow for spreading without merging.
  • Use flaky sea salt sparingly on the top to enhance the chocolate and pistachio flavors with a subtle savory contrast.
  • If you don’t have a food processor, very finely chopping the pistachios by hand is a suitable alternative though texture will differ slightly.

Keywords: pistachio cookies, chocolate chunk cookies, nut cookies, homemade cookies, baking cookies

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