Salted Pistachio Chocolate Chunk Cookies Recipe

Introduction

These salted pistachio chocolate chunk cookies combine rich dark chocolate, nutty pistachios, and a hint of matcha for a uniquely delicious treat. Crisp at the edges and chewy inside, they balance sweet and salty flavors perfectly. They are a wonderful twist on classic chocolate chip cookies.

Ingredients

• ½ cup roasted salted pistachios (no shell)
• 1 tbsp olive oil
• 7 tbsp salted butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg, at room temperature
• ½ tsp pure vanilla extract
• ¼ tsp pure almond extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup all-purpose flour
• 2 tbsp matcha powder
• 1 cup dark chocolate, chopped into chunks
• 2 tbsp ground pistachios
• Flaky sea salt (optional, for sprinkling)

Instructions

1. Step 1: Make the pistachio paste by pulsing the roasted salted pistachios in a small food processor until finely ground. Add the olive oil and blend until it forms a thick paste. Grind a bit more pistachios for topping and set aside.
2. Step 2: In a mixing bowl, cream the softened butter with both sugars for about 3 minutes until light and fluffy. Add the egg, vanilla extract, and almond extract, mixing until smooth. Stir in the pistachio paste.
3. Step 3: In another bowl, whisk together the flour, matcha powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, folding gently until combined.
4. Step 4: Fold in the dark chocolate chunks evenly throughout the dough. The dough will be soft and sticky. Cover and chill in the refrigerator for 2 hours.
5. Step 5: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a 1.5 oz cookie scoop, place dough balls about 3 inches apart on the sheets. Sprinkle extra ground pistachios on top.
6. Step 6: Bake for 10-12 minutes until the edges turn golden. Let the cookies cool on a wire rack for a minute before transferring to cool completely. If desired, sprinkle with flaky sea salt before serving.

Tips & Variations

• For a more intense pistachio flavor, toast the pistachios lightly before grinding.
• Use white chocolate chunks instead of dark chocolate for a sweeter twist.
• Substitute olive oil with pistachio oil to enhance the nutty aroma.
• Make smaller cookies and reduce baking time slightly for bite-sized treats.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months—just thaw at room temperature before enjoying. To refresh their texture, warm briefly in a low oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted pistachios instead of salted?

Yes, but be sure to add a bit more salt to the dough or sprinkle flaky sea salt on top to maintain the balance of flavors.

What if I don’t have matcha powder?

You can omit the matcha for a simpler flavor or substitute with an equal amount of cocoa powder for a chocolate pistachio version.

Salted Pistachio Chocolate Chunk Cookies Recipe

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★★★★★

4.9 from 88 reviews

These Delicious Salted Pistachio Chocolate Chunk Cookies combine nutty roasted pistachios with vibrant matcha powder and rich dark chocolate chunks for a uniquely flavorful treat. Soft, chewy, and perfectly balanced with a touch of flaky sea salt, these cookies are ideal for any pistachio lover looking to indulge in a gourmet homemade dessert.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: Approximately 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pistachio Paste

• ½ cup roasted salted pistachios, no shell
• 1 tbsp olive oil

Cookie Dough

• 7 tbsp salted butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg, at room temperature
• ½ tsp pure vanilla extract
• ¼ tsp pure almond extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup all-purpose flour
• 2 tbsp matcha powder
• 1 cup dark chocolate chunks
• 2 tbsp ground pistachios (for mixing and topping)
• Flaky sea salt (optional, for sprinkling)

Instructions

1. Make the pistachio paste: In a small food processor, pulse the roasted salted pistachios until finely ground. Add the olive oil and blend again until it forms a thick, smooth paste. Set aside some additional ground pistachios for topping.
2. Cream butter and sugars: In a mixing bowl, cream the softened salted butter with the light brown sugar and granulated sugar for about 3 minutes until the mixture is light and fluffy.
3. Add egg and extracts: Mix in the large egg, vanilla extract, and almond extract until the batter is smooth and uniform. Stir in the pistachio paste until fully incorporated.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt.
5. Form the dough: Gradually add the dry ingredient mixture into the wet ingredients, folding gently to combine. Then mix in the dark chocolate chunks evenly. The dough will be soft and sticky.
6. Chill the dough: Cover the bowl tightly and refrigerate the dough for 2 hours to firm up and intensify flavors.
7. Preheat oven and prepare sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Scoop and top dough: Using a 1.5 oz cookie scoop, drop the dough onto the parchment-lined sheets, spacing cookies about 3 inches apart. Sprinkle the tops with the reserved ground pistachios for extra texture and flavor.
9. Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown but the centers remain soft.
10. Cool and finish: Transfer the cookies onto a wire rack after letting them sit on the baking sheet for a minute. Allow cookies to cool completely before optionally sprinkling with flaky sea salt to enhance their flavor complexity.

Notes

• Ensure the butter is properly softened for easier creaming and a better cookie texture.
• Chilling the dough is essential to prevent the cookies from spreading too much and to deepen the flavors.
• Adjust baking time slightly depending on your oven; look for golden edges as a sign of doneness.
• Flaky sea salt is optional but highly recommended to balance the sweetness and enhance pistachio notes.
• Use high-quality dark chocolate chunks for the richest flavor experience.

Keywords: Salted pistachio cookies, chocolate chunk cookies, matcha pistachio cookies, homemade cookies, nutty chocolate cookies