Description
Delight in these Pistachio Chocolate Chunk Cookies, a perfect balance of crunchy pistachios and rich chocolate chunks, enhanced by a touch of vanilla and a sprinkle of flaky sea salt. These cookies are soft in the center with golden edges, making them irresistibly delicious and perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coarsely chopped pistachios, unsalted
- 1 ½ cups semi-sweet chocolate chunks (or chopped chocolate)
- ½ cup white chocolate chips (optional, but highly recommended!)
Topping
- Flaky sea salt, for sprinkling (optional)
Instructions
- Cream the Butter and Sugars: In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-5 minutes. Scrape down the bowl sides occasionally to ensure even mixing.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to add depth of flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Gradually Add Dry Ingredients to Wet Ingredients: Slowly mix the dry ingredients into the wet ingredients on low speed, just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Fold in Pistachios and Chocolate: Gently fold the chopped pistachios, semi-sweet chocolate chunks, and white chocolate chips (if using) into the dough evenly.
- Chill the Dough: Cover the dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the dough and enhance flavors. Dough can be chilled for up to 24 hours.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop the Dough: Use a cookie scoop or spoon to place rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Sprinkle with Sea Salt (Optional): Lightly sprinkle flaky sea salt on top of each cookie dough ball to add a gourmet salty contrast.
- Bake the Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, until the edges are golden brown but the centers remain soft.
- Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is important to prevent excessive spreading during baking and enhances the flavor.
- Use high-quality chocolate chunks and fresh pistachios for the best taste and texture.
- Flaky sea salt is optional but adds a lovely savory accent that balances the sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- For a nut-free version, omit pistachios and consider adding more chocolate chunks or your favorite nuts.
