Description
These Salted Pistachio Chocolate Chip Cookies combine the rich, nutty flavor of toasted pistachios with the sweetness of dark chocolate chips and a hint of sea salt. The dough is chilled to develop deeper flavors and a chewy, tender texture. Perfectly golden around the edges with a soft center, these cookies are an irresistible treat that balances salty and sweet.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour (340 g)
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp sea salt
Wet Ingredients
- 1 cup unsalted butter (226 g, 2 sticks, melted and cooled slightly)
- 1 cup light brown sugar (215 g)
- ¾ cup granulated sugar (150 g)
- 2 large eggs (room temperature)
- 1½ tsp vanilla extract
Add-ins
- 2 cups dark chocolate chips
- 1 ½ cup shelled pistachios
For Toasting Pistachios
- ½ tbsp butter
- 1 tsp honey
- ½ tsp sea salt (included above in dry ingredients but used here for toasting pistachios)
Instructions
- Toast Pistachios: Melt butter in a skillet over medium heat. Add shelled pistachios, drizzle honey and sea salt over them. Toast for 4-5 minutes while stirring frequently until pistachios become lightly toasted and fragrant. Transfer onto a cookie sheet or parchment paper in an even layer to cool. Once cool, pulse a few times in a food processor or place in a bag and crush gently with a spoon to chop.
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cornstarch, and sea salt. Set aside.
- Mix Wet Ingredients: Using an electric mixer, beat melted butter with light brown sugar and granulated sugar until smooth. Add eggs one at a time and beat in vanilla extract until fully incorporated.
- Combine Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined. Avoid overmixing. Fold in the dark chocolate chips and cooled, chopped pistachios gently to distribute evenly.
- Chill Dough: Chill the cookie dough in the refrigerator for at least 30 minutes up to 2 days. If chilling longer than an hour, after 30 minutes, scoop dough into 1½ tablespoon balls using a cookie scoop, then place them on a parchment-lined dish or container and chill for the remaining time.
- Preheat and Prepare to Bake: Preheat the oven to 350°F (175°C). Remove the chilled dough and let it sit for 5-10 minutes to soften slightly. Arrange dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake Cookies: Bake for 9-12 minutes, until edges turn golden. The tops may look a little undercooked, which is ideal for a soft center. Avoid overbaking to keep cookies chewy.
- Cool and Store: Let cookies cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 4-5 days.
Notes
- Chilling the dough improves flavor and texture, so don’t skip this step.
- Toasting pistachios releases their aroma and enhances their flavor.
- Do not overmix the batter to avoid tough cookies.
- If you prefer, you can pulse pistachios more finely for a different texture.
- These cookies keep well at room temperature and can also be frozen for longer storage.
- Let cookies cool on the pan briefly before transferring to prevent breaking.
- Prep Time: 30 minutes (plus 2 hours chilling time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
