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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
