Chocolate-Dipped Pistachio Cookies with Flaky Sea Salt Recipe
These Pistachio Cookies are rich, buttery, and loaded with finely ground pistachios and chunks of dark chocolate. Baked to perfection, they offer a delightful crunchy exterior with a soft, chewy center, enhanced by a hint of vanilla and a sprinkle of flaky sea salt for contrast. Perfect for a sophisticated treat or an indulgent snack, these cookies combine nutty flavors with luscious chocolate in every bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Pistachios and Chocolate
- 1/2 cup (70 g) pistachios (for grinding)
- 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 on top of cookies
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside to prepare for the cookie dough.
- Grind Pistachios: Add 1/2 cup pistachios to a food processor and pulse until they become very finely ground, achieving an almost nut butter consistency. Set this aside for mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined. Set aside.
- Cream Butter and Sugars: Using an electric hand mixer on high speed, cream the softened butter with both the light brown sugar and granulated white sugar until the mixture is light and fluffy, which should take about 2-3 minutes. Alternatively, use a stand mixer with a paddle attachment.
- Add Egg Yolks, Vanilla, and Ground Pistachios: Mix in the egg yolks, vanilla extract, and the ground pistachios on medium speed until the dough lightens in color and becomes fluffy, approximately 1-2 minutes. Scrape the sides of the bowl as needed to ensure even mixing.
- Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed just until combined, being careful not to overmix the dough.
- Fold in Chopped Chocolate and Pistachios: Use a rubber spatula to gently fold in the chopped dark chocolate and roughly chopped pistachios until evenly distributed throughout the dough.
- Shape and Bake Cookies: Using a large cookie scoop with a 2-tablespoon capacity, scoop and arrange cookie dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, depending on your preference for softness or crispness (10 minutes yields soft, chewy cookies; 12 minutes results in crispier edges).
- Cool and Shape Cookies: After baking, let the cookies cool on the baking sheet for 5 minutes. While still warm, use a large circular cookie cutter to gently shape the cookies into perfect circles. Transfer them to a wire rack to cool completely.
- Add Final Toppings: While the cookies cool, sprinkle extra chopped dark chocolate, chopped pistachios, and flaky sea salt on top of each cookie to enhance flavor and presentation.
Notes
- Room temperature egg yolks help achieve a smoother, better-emulsified dough.
- For an even nuttier flavor, slightly toast pistachios before grinding.
- Using a cookie cutter while the cookies are warm helps maintain a uniform, attractive shape.
- Adjust baking time according to your texture preference: less for chewy, more for crisp cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: pistachio cookies, homemade cookies, chocolate pistachio cookies, nutty cookies, dessert cookies, holiday cookies
