Description
These Pistachio Chocolate Chunk Cookies combine the perfect buttery, soft base with crunchy pistachios and rich chocolate chunks, delivering a delightful balance of textures and flavors. Enhanced with optional white chocolate chips and a sprinkle of flaky sea salt, these cookies are perfect for any occasion, offering a decadent yet approachable treat that is sure to please both kids and adults.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 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!)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Cream the Butter and Sugars: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 3-5 minutes. Be sure to scrape down the sides of the bowl occasionally to ensure even mixing.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to fully incorporate. Then stir in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring they are well blended.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Take care not to overmix to maintain a tender cookie texture.
- Fold in Pistachios and Chocolate: Gently fold in the chopped pistachios, semi-sweet chocolate chunks, and white chocolate chips if using, distributing them evenly throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up, which helps prevent spreading during baking. Dough can be chilled up to 24 hours.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats.
- Scoop the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Sprinkle with Sea Salt (Optional): If desired, lightly sprinkle the tops of the dough mounds with flaky sea salt to enhance flavor contrast.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges turn golden brown while the centers remain slightly soft for perfect chewiness.
- 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, ensuring they set properly.
Notes
- For a nuttier flavor, toast the pistachios lightly before folding them into the dough.
- Chilling the dough is essential to prevent excessive spreading during baking and to develop flavor.
- Adjust baking time slightly depending on your oven and desired cookie texture (less time for softer cookies, more for crisper edges).
- Substitute white chocolate chips with milk chocolate chips if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
