Pistachio Chocolate Chip Cookies
Salty pistachios, melty pools of dark chocolate, and a sprinkle of flaky sea salt make these pistachio chocolate chunk cookies irresistible.
Servings: 18
Calories: 316kcal
Ingredients
- 1 cup unsalted butter melted
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 Tablespoon vanilla extract
- 1 large egg plus 1 large egg yolk
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 ounces semisweet or bittersweet chocolate baking bar roughly chopped
- 1 cup lightly salted shelled pistachios roughly chopped
- flaky sea salt for sprinkling on top of cookies
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large bowl, add melted butter, both sugars, and vanilla and whisk to combine.1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar, 1 Tablespoon vanilla extract
- Add eggs and whisk well until the mixture is glossy and a bit lighter in color, about 1 minute. Let the mixture stand for about 5 minutes while you prepare the next ingredients.1 large egg plus 1 large egg yolk
- In a medium bowl, add flour, cornstarch, baking soda, and salt and whisk to combine.2 ¼ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon fine sea salt
- Give the sugar mixture a quick whisk and then add the flour mixture. Use a wooden spoon or a spatula to gently stir the flour mixture into the sugar mixture. Stir just until mixed.
- Add the chopped chocolate and pistachios and stir just until blended.6 ounces semisweet or bittersweet chocolate baking bar, 1 cup lightly salted shelled pistachios
- Scoop 1 ½ Tablespoon balls of dough onto parchment-lined baking sheets. (Tip: For extra pretty cookies, add extra bits of chopped chocolate and nuts on top of the cookie dough balls.)
- Bake the cookies for 10 to 12 minutes. The cookies will still appear pale and puffy when you remove the tray from the oven. Sprinkle a pinch of salt onto each cookie and allow them to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: These cookies taste best on the day they're baked, but they'll stay fresh for up to 3 days stored in an airtight container at room temperature.
Dough can also be frozen and baked at a later date. Check out my tips for freezing cookie dough.
Nutrition
Calories: 316kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 201mg | Potassium: 166mg | Fiber: 2g | Sugar: 22g | Vitamin A: 368IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 2mg
