Description

These Pistachio Chocolate Chunk Cookies are the ultimate treat for cookie lovers, featuring a perfect balance of crunchy pistachios and rich chocolate chunks. Soft and chewy with a hint of vanilla and a touch of flaky sea salt, these cookies deliver deliciousness in every bite. Whether for a casual snack or a special occasion, this recipe produces 24 irresistible cookies baked to golden perfection.

Ingredients

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Add-ins

1 cup coarsely chopped pistachios, unsalted
1 ½ cups semi-sweet chocolate chunks (or chopped chocolate)
½ cup white chocolate chips (optional, but highly recommended!)

Optional Topping

Flaky sea salt, for sprinkling

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Instructions

Cream the Butter and Sugars: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl occasionally to ensure even mixing.
Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry flour mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough and keep the cookies tender.
Fold in Pistachios and Chocolate: Gently fold in the chopped pistachios, semi-sweet chocolate chunks, and white chocolate chips if using, ensuring they’re evenly distributed without overmixing.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. This step helps to firm up the dough for easier shaping and enhances the flavors.
Preheat the Oven: Heat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
Scoop the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Sprinkle with Sea Salt (Optional): Lightly sprinkle flaky sea salt on top of each cookie dough mound for a delightful savory contrast.
Bake the Cookies: Bake for 9-11 minutes until the edges turn golden brown while the centers remain slightly soft and chewy for the perfect texture.
Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for several minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

Chilling the dough improves the texture and flavor, but you can skip it if pressed for time.
Feel free to substitute the pistachios with other nuts like walnuts or pecans.
White chocolate chips add a nice sweetness and color contrast but are optional.
Use flaky sea salt sparingly to enhance the chocolate flavors without overpowering the cookie.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.