Description

Enjoy these Salted Pistachio Chocolate Chunk Cookies, a delightful treat that perfectly balances sweet, salty, and nutty flavors with rich chocolate and crunchy pistachios in a soft, golden cookie.

Ingredients

Scale

1/2 cup (113 g) unsalted butter
1/2 cup (100 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg
2 teaspoons vanilla extract or vanilla bean paste
1 cup (125 g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup (113 g) chopped dark chocolate (70% cacao recommended)
2/3 cup (95 g) shelled, roasted pistachios, roughly chopped
2 tablespoons chopped pistachios (optional, for topping)
Extra chocolate chunks (optional, for topping)
Flaky sea salt, for sprinkling

Instructions

Brown the Butter: Cut butter into chunks and place in a light-colored pan over medium heat. Stir frequently as it melts and foams, then turns golden brown with brown flecks. Remove from heat when it smells nutty and is amber-colored. Transfer to a heatproof bowl and let cool for 10–15 minutes.
Mix in Sugars: Add brown sugar and granulated sugar to the cooled brown butter. Whisk until fully combined and smooth.
Add Egg and Vanilla: Mix in the egg and vanilla extract. Whisk vigorously until the mixture is light and ribbony.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until no dry flour remains.
Fold in Chocolate and Pistachios: Gently fold in the chopped chocolate and pistachios using a spatula. Reserve a small handful of each for topping.
Chill the Dough: Cover the dough and refrigerate for at least 1 hour, or up to overnight.
Preheat and Shape: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into balls (about 2 tablespoons each) and place 2 inches apart on the baking sheet. Press reserved chocolate and pistachios onto the tops.
Bake: Bake for 10 to 12 minutes, until the edges are golden and centers are just set.
Finishing Touch: Immediately sprinkle flaky sea salt on each cookie. Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter closely as it browns; it can go from golden to burnt quickly.
Use a light-colored pan to easily see the butter’s color change.
Let the butter cool before adding eggs to prevent scrambling.
Chilling the dough results in thicker, chewier cookies.
Use a cookie scoop for uniform size and baking.
Allow cookies to rest on the baking sheet before moving to prevent breakage.
For softer cookies, bake for approximately 10 minutes.
For crispier edges, bake for up to 12 minutes.

Prep Time: 20 minutes
Cook Time: 10-12 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie

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