Salted Pistachio Chocolate Chunk Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt.
- 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.
- Chill the dough: Cover the bowl tightly and refrigerate the dough for 2 hours to firm up and intensify flavors.
- Preheat oven and prepare sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 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.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown but the centers remain soft.
- 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
