Pistachio Chocolate Chunk Cookies Recipe

If you are ready to indulge in a cookie that combines the rich, nutty flavor of pistachios and the deep, irresistible allure of chocolate, then this Pistachio Chocolate Chunk Cookies Recipe is exactly what you need. These cookies are delightfully chewy yet crisp at the edges, with a beautiful balance of flavors and textures that make every bite a celebration. They bring together finely ground pistachios folded into the dough and generous chunks of dark chocolate, finished off with extra pistachio crunch and a sprinkle of flaky sea salt to enhance all the wonderful flavors. Once you try this recipe, it’s sure to become your go-to treat for any occasion, whether it’s a casual snack or a special dessert.

Ingredients You’ll Need

This Pistachio Chocolate Chunk Cookies Recipe uses simple, everyday ingredients that come together harmoniously to create a cookie bursting with flavor and texture. Each item plays an essential role—from the rich butter giving moisture and tenderness, to the pistachios adding that signature nutty richness and crunch.

• 1/2 cup (70 g) pistachios: Ground finely to infuse the dough with that unmistakable pistachio essence.
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled: Essential for structure and perfect cookie texture.
• 1/2 tsp baking powder: Helps the cookies rise just enough for a light, tender crumb.
• 1/2 tsp baking soda: Works with the baking powder to balance leavening and spread.
• 1/2 tsp salt: Enhances all the sweet and nutty flavors without overpowering.
• 3/4 cup (168 g) salted butter, softened: Adds richness and creates a beautifully tender bite.
• 3/4 cup (165 g) light brown sugar: Brings natural caramel notes and chewy softness.
• 1/4 cup (50 g) granulated white sugar: Provides classic sweetness and crisp edges.
• 2 egg yolks, at room temperature: Contribute to the creamy texture and add richness.
• 1 tbsp vanilla extract: Deepens complexity with warm, sweet aroma.
• 6 oz (170 g) dark chocolate bars, chopped (60% cacao): Offers bold chocolate flavor in generous, melty chunks.
• 1/2 cup (70 g) pistachios, roughly chopped: Adds delightful crunch scattered throughout the dough.
• Flaky sea salt, extra chopped chocolate, and extra chopped pistachios: For a gorgeous finishing touch that elevates every bite.

How to Make Pistachio Chocolate Chunk Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheets

Begin by preheating your oven to 350 degrees Fahrenheit and lining two baking sheets with parchment paper. This sets the stage for even baking and easy cleanup, helping your cookies come out perfectly every time.

Step 2: Create the Pistachio Base

Add the pistachios to a food processor and pulse until they form a very fine grind, almost like a nut butter. This ensures the pistachio flavor is deeply infused into the dough, rather than just chunky bits.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures your leavening is evenly distributed, so the cookies bake evenly and have a great texture.

Step 4: Cream the Butter and Sugars

In a large bowl, beat the softened butter, light brown sugar, and granulated white sugar on high speed using an electric hand mixer until the mixture becomes light and fluffy, about 2 to 3 minutes. This aeration is crucial for a soft, tender cookie.

Step 5: Combine Wet Ingredients

Add in the egg yolks, vanilla extract, and the finely ground pistachios to the butter-sugar mixture. Mix on medium speed until the mixture turns pale and fluffy, about 1 to 2 minutes, scraping the bowl as needed. The pistachios will bring beautiful color and texture into the dough.

Step 6: Add Dry Ingredients

Slowly add the flour mixture to the wet ingredients, mixing on low speed just until everything comes together. Overmixing can develop gluten, making the cookies tough, so gentle is the key here.

Step 7: Stir in Chocolate and Pistachio Chunks

Use a rubber spatula to fold the chopped dark chocolate and roughly chopped pistachios into the dough. This step ensures the chunks are evenly distributed, offering wonderful bursts of flavor and texture with every bite.

Step 8: Scoop and Bake

Use a large cookie scoop, about 2 tablespoons in capacity, to form cookie dough balls. Place them 2 inches apart on your prepared baking sheets. Bake them for 10 to 12 minutes depending on your preference—10 minutes for soft, chewy cookies or 12 minutes for crispier edges that still remain chewy in the center.

Step 9: Cool and Finish with Flavors

Once baked, let the cookies cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. For a professional touch, gently press a large circular cookie cutter around the soft cookies straight out of the oven to perfect their shape. While they cool, sprinkle extra chocolate chunks, chopped pistachios, and flaky sea salt on top for a delicious finishing flair.

How to Serve Pistachio Chocolate Chunk Cookies Recipe

Garnishes

Adding a sprinkle of flaky sea salt right after baking creates a magical contrast that pulls out the richness of the chocolate and the nuttiness of the pistachios. You can also add a few extra whole pistachio nuts on top to intensify the look and texture, turning every cookie into a treat that’s as pretty as it is delicious.

Side Dishes

Pistachio Chocolate Chunk Cookies shine wonderfully alongside a creamy cold glass of milk, a rich cup of espresso, or even a scoop of vanilla ice cream. These pairings bring out the depth of flavor and provide a soothing complement to each crunch and chewiness packed in the cookie.

Creative Ways to Present

For a fun twist, stack your cookies between layers of parchment paper and tie with twine to gift to friends or family. Another idea is to serve these cookies with a side of whipped mascarpone cheese or a drizzle of salted caramel sauce for an elegant dessert plate that will wow any guest.

Make Ahead and Storage

Storing Leftovers

Store your leftover Pistachio Chocolate Chunk Cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed helps maintain their perfect balance of soft chewiness and crispy edges without drying out.

Freezing

You can freeze the cookie dough balls before baking by placing them on parchment-lined trays and then transferring them into freezer bags. Bake straight from frozen, just adding an extra 1-2 minutes to baking time. This makes it easy to enjoy freshly baked cookies anytime you like without any prep.

Reheating

To revive the warm, gooey texture of your cookies, reheat them in a preheated 300-degree oven for 5 minutes or microwave briefly for 15-20 seconds. The chocolate will soften, and the pistachios will release their flavor anew with every bite.

FAQs

Can I use other nuts instead of pistachios?

Absolutely! While pistachios are the star here, walnuts, pecans, or almonds can be great substitutes. They will change the flavor profile slightly but still create a delicious nutty cookie.

What’s the best way to chop the chocolate?

Using a sharp knife to roughly chop a good-quality dark chocolate bar works best. This creates varied chunk sizes that melt beautifully and provide wonderful texture contrast throughout the cookie.

Why do some recipes use egg yolks only?

Egg yolks add richness and tenderness to cookies without making them cakey. Using just yolks in this recipe helps keep the texture chewy and luxurious.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Be sure to check that it includes xanthan gum or another binding agent to mimic the texture of wheat flour.

How do I know when the cookies are done?

Look for golden edges and lightly set centers. The cookies will look soft but should be pulling away slightly from the edges of the baking sheet. They’ll firm up as they cool, so it’s important not to overbake.

Final Thoughts

Trust me, once you make this Pistachio Chocolate Chunk Cookies Recipe, you’ll want to keep a batch ready at all times for moments when you need that perfect balance of crunchy, chewy, nutty, and chocolaty goodness. It’s a recipe that feels homemade, celebratory, and absolutely irresistible. Get baking and share these delightful cookies with friends and family—you’re going to bring so much joy with each bite!

Pistachio Chocolate Chunk Cookies Recipe

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• Author: admin
• Total Time: 30 minutes
• Yield: 18 servings 1x

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Description

These Pistachio Cookies are a deliciously nutty and chocolatey treat with a perfect balance of chewy and crispy textures. Made with finely ground pistachios incorporated into the dough and studded with chopped dark chocolate and extra pistachios, these cookies are topped with flaky sea salt for a gourmet touch. Simple to prepare and baked to perfection, they make a delightful snack or dessert for any occasion.

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Ingredients

Scale 1x2x3x

Nut Base

• 1/2 cup (70 g) pistachios
• 1/2 cup (70 g) pistachios, roughly chopped
• Extra chopped pistachios for sprinkling on top

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

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

Chocolate

• 6 oz (170 g) dark chocolate bars, chopped (60% cacao)
• Extra chopped chocolate for sprinkling on top

Finishing

• Flaky sea salt for sprinkling on top

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Instructions

1. Preheat Oven. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside for baking the cookies.
2. Grind Pistachios. Place the 1/2 cup pistachios in a food processor and pulse until they become very finely ground with a texture approaching nut butter. Set this mixture aside for incorporation into the dough.
3. Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly combined. Set this bowl aside.
4. Cream Butter and Sugars. In a large mixing bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to cream the softened salted butter with the light brown sugar and granulated sugar on high speed until the mixture is light and fluffy, about 2-3 minutes.
5. Add Wet Ingredients and Ground Nuts. Beat in the egg yolks, vanilla extract, and the finely ground pistachios on medium speed until the mixture is pale and fluffy, roughly 1-2 minutes. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
6. Combine Dry and Wet Mixtures. Reduce the mixer speed to low and slowly add the dry flour mixture to the wet ingredients. Mix just until everything is combined to avoid overworking the dough.
7. Fold in Chocolate and Pistachios. Using a rubber spatula, gently fold the chopped dark chocolate and roughly chopped pistachios into the dough, ensuring an even distribution throughout.
8. Portion the Dough. Use a large cookie scoop (about 2 tablespoons capacity) to form dough balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake Cookies. Bake in the preheated oven for 10-12 minutes. Baking for 10 minutes yields soft, chewy cookies, while 12 minutes results in crispier edges. Remove from oven once done.
10. Shape and Cool. Immediately after removing the cookies from the oven, gently press around each cookie with a large circular cookie cutter to create perfect rounds. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Add Toppings. While the cookies are cooling, sprinkle extra chopped dark chocolate, chopped pistachios, and flaky sea salt on top of each cookie for an attractive presentation and added texture.

Notes

• For a crunchier cookie, bake closer to 12 minutes; for softer, chewy cookies, stick to 10 minutes.
• Ensure the egg yolks are at room temperature to help the dough come together smoothly.
• You can substitute salted butter with unsalted butter and add an extra 1/4 tsp salt if desired.
• Use parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
• Storing the cookies in an airtight container will keep them fresh for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American