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Salted Pistachio Dark Chocolate Chip Cookies Recipe

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4.2 from 90 reviews

  • Author: Sophia
  • Total Time: 45 minutes
  • Yield: 12-15 cookies

Description

These Salted Pistachio Dark Chocolate Chip Cookies are a delicious twist on the classic chocolate chip cookie. Featuring browned butter for a rich, nutty flavor, salted roasted pistachios for crunch, and chunks of dark chocolate for indulgence, these cookies balance sweet and savory perfectly. Finished with a sprinkle of flaky sea salt, they offer a gourmet touch that’s sure to impress.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter, melted and browned
  • 2/3 cup light brown sugar
  • 2 tbsp white sugar
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt (only if using unsalted pistachios)

Add-ins and Toppings

  • 1/2 cup roasted and salted pistachios, finely chopped
  • 1 dark chocolate bar, chopped (approx 3/4 cups)
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the Butter: Melt the unsalted butter in a medium pan over medium heat. Stir constantly as the butter melts, then begins to crackle and foam. Continue mixing until the butter turns a golden brown color and you smell a nutty aroma, about 5 minutes. Remove from heat and transfer to a glass bowl, allowing it to cool for 30 minutes while prepping other ingredients.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Set aside.
  3. Combine Sugars and Butter: In a large bowl, whisk together the cooled browned butter (it can still be slightly warm), light brown sugar, and white sugar until well combined.
  4. Add Egg and Vanilla: Add the egg and vanilla extract to the sugar mixture. Whisk until the batter is light in color and smooth in texture.
  5. Mix Dry Ingredients: Gradually add the flour, baking soda, and salt (if using) to the wet mixture. Fold together gently until almost combined to maintain a tender texture.
  6. Add Pistachios and Chocolate: Fold in the chopped dark chocolate and finely chopped roasted pistachios until no flour streaks remain and the ingredients are evenly distributed.
  7. Scoop Dough Onto Baking Sheet: Use a cookie scoop to place dough balls onto the prepared baking sheet, spacing them evenly. If the dough is too soft to handle, chill in the fridge for 15 minutes before scooping.
  8. Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown but the centers remain puffy and slightly underdone.
  9. Finish with Salt and Extra Toppings: Immediately after removing from the oven, sprinkle a dash of flaky sea salt over the cookies. Optionally, add extra chopped pistachios and dark chocolate on top for added texture and flavor.
  10. Cool and Serve: Transfer the cookies to a cooling rack and let them cool before serving. Enjoy your freshly baked salted pistachio dark chocolate chip cookies!

Notes

  • Cooling the browned butter is essential to prevent cooking the egg when combined.
  • Chilling the dough helps firm up soft cookie dough making it easier to scoop and improving cookie shape.
  • If using unsalted pistachios, including the 1/2 tsp salt in the dough balances the flavors.
  • Flaky sea salt topping enhances the sweet and salty contrast in the cookies.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/salted-pistachio-dark-chocolate-chip-cookies-recipe/