Description

Delight in these irresistibly rich Pistachio Cookies, featuring finely ground pistachios, luscious dark chocolate chunks, and a perfect balance of chewy and crispy textures. These cookies are enhanced with a touch of vanilla and flaky sea salt, making them a gourmet treat perfect for any occasion.

Ingredients

Scale

Main Ingredients

1/2 cup (70 g) pistachios
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
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
6 oz (170 g) dark chocolate bars, chopped (60% cacao)
1/2 cup (70 g) pistachios, roughly chopped
Flaky sea salt, for sprinkling
Extra chopped chocolate and pistachios, for topping

Instructions

Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside to prepare for baking.
Grind Pistachios: Place 1/2 cup of pistachios into a food processor and pulse until they are very finely ground, reaching almost a nut butter consistency. Set this mixture aside for the dough.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside the combined dry ingredients.
Cream Butter and Sugars: In a large bowl, use an electric hand mixer or stand mixer paddle attachment to cream the softened butter with the light brown sugar and granulated sugar on high speed until the mixture is light and fluffy, about 2-3 minutes.
Incorporate Eggs and Pistachios: Add the egg yolks, vanilla extract, and the finely ground pistachios to the creamed butter mixture. Mix on medium speed until the mixture is pale in color and fluffy, about 1-2 minutes. Scrape down the bowl as needed to ensure even mixing.
Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients. Mix on low speed just until all ingredients are combined without overmixing.
Fold in Chocolate and Pistachios: Using a rubber spatula, fold the chopped dark chocolate and roughly chopped pistachios into the dough evenly.
Portion and Bake: Use a large 2-tablespoon cookie scoop to portion dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes; 10 minutes yields soft and chewy cookies, whereas 12 minutes results in crispier edges.
Shape and Cool: Right after baking, gently use a large circular cookie cutter around each cookie to create a perfect round shape. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cooling, sprinkle extra chocolate chunks, chopped pistachios, and flaky sea salt on top of each cookie for added flavor and presentation.

Notes

Use room temperature egg yolks for better emulsification and a more uniform dough.
Adjust baking time depending on your preferred cookie texture—less time for chewy, more for crunchy.
Finely ground pistachios add richness while chopped nuts provide delightful crunch.
Storing cookies in an airtight container helps maintain freshness for up to 5 days.
For a more intense chocolate flavor, choose dark chocolate with higher cacao percentage.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pistachio cookies, chocolate pistachio cookies, homemade pistachio cookies, nutty cookies, chocolate chunk cookies, holiday cookies, soft and chewy cookies