Introduction

These pistachio cookies are a delightful treat combining nutty flavors with rich dark chocolate. Soft and chewy with a hint of saltiness, they’re perfect for any occasion or simply to satisfy your cookie cravings.

A close-up view of several golden brown cookies with visible large dark chocolate chunks embedded across their soft, slightly textured surface, topped with small pieces of crushed pistachios and a sprinkling of coarse salt crystals; one cookie is in the center with a large bite taken out, showing a chewy, moist interior and some scattered pistachio pieces around it, all placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

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, extra chopped chocolate, and extra chopped pistachios for sprinkling

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Step 2: Place the 1/2 cup pistachios in a food processor and pulse until very finely ground, almost a nut butter consistency. Set aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric hand mixer on high speed until light and fluffy, about 2-3 minutes.
Step 5: Add the egg yolks, vanilla extract, and ground pistachios to the butter mixture. Mix on medium speed until pale and fluffy, about 1-2 minutes, scraping the bowl sides as necessary.
Step 6: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined.
Step 7: Fold in the chopped dark chocolate and roughly chopped pistachios using a rubber spatula.
Step 8: Scoop the dough with a 2-tablespoon cookie scoop and arrange balls 2 inches apart on the prepared baking sheets.
Step 9: Bake for 10-12 minutes. Ten minutes yields soft, chewy cookies; 12 minutes gives a crispier texture.
Step 10: Allow cookies to cool on the baking sheet for 5 minutes. While warm, use a large circular cookie cutter to shape the cookies. Transfer to a wire rack to cool completely.
Step 11: While cooling, sprinkle extra chopped chocolate, chopped pistachios, and flaky sea salt on top of each cookie.

Tips & Variations

For extra flavor, toast the pistachios lightly before grinding.
Substitute dark chocolate with white or milk chocolate for a different twist.
Add a pinch of cinnamon or cardamom to the dry ingredients for a warming spice note.
Use unsalted butter and increase the flaky sea salt on top if you prefer more salt contrast.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm cookies briefly in the oven at 300°F (150°C) for 5 minutes to restore their soft texture.

How to Serve

A close-up view of several soft chocolate chip cookies with a light golden-brown texture, each cookie studded with dark, melted chocolate chunks and small green and orange nut pieces scattered on top. One cookie in the center has a large bite taken out, showing a chewy inside with melted chocolate. Coarse salt crystals and crushed nuts are sprinkled on the cookie surfaces. All cookies rest on a parchment paper that lies on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg yolks?

Egg yolks provide richness and tenderness to these cookies. Using whole eggs may alter the texture, making the cookies less tender and more cake-like.

What if I don’t have a food processor for the pistachios?

You can finely chop the pistachios by hand or use a blender if available. The goal is to achieve a very fine grind, almost like a paste, to incorporate well into the dough.