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Salted Pistachio Chocolate Chunk Cookies: Irresistibly Delicious!

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These Salted Pistachio Chocolate Chunk Cookies combine the rich, velvety goodness of chocolate chunks with the satisfying crunch of roasted pistachios, all perfectly balanced by a sprinkle of sea salt. They’re simple enough for bakers of all skill levels and perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chunks
  • 1 cup coarsely chopped unsalted pistachios
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Cream the butter and sugars: In a large mixing bowl, beat together 1 cup of softened unsalted butter, 3/4 cup of brown sugar, and 1/2 cup of granulated sugar until the mixture is light and fluffy.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, ensuring each is well incorporated. Mix in 1 teaspoon of vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Add chocolate and pistachios: Fold in 1 cup of chocolate chunks and 1 cup of coarsely chopped unsalted pistachios. Make sure they are evenly distributed throughout the dough.
  6. Scoop the dough: Using a cookie scoop or a tablespoon, drop dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
  7. Sprinkle with salt: Before baking, lightly sprinkle each cookie with a pinch of flaky sea salt for that perfect sweet and salty combination.
  8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft.
  9. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Keywords: Chilling the dough for 30 minutes can help prevent spreading, resulting in thicker cookies. Feel free to add a teaspoon of espresso powder for a mocha twist, or a pinch of cinnamon for warmth. The better the chocolate, the richer the flavor of your cookies.

Find it online: https://mamablueberry.com/salted-pistachio-chocolate-chunk-cookies-irresistibly-delicious/