Description
Delight in these Salted Pistachio Chocolate Chunk Cookies that perfectly balance rich, buttery cookie dough with crunchy pistachios, melty chocolate chunks, and a touch of flaky sea salt. These cookies bake to golden perfection with soft centers, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt (plus extra for sprinkling)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1/2 cup chopped pistachios
- 1/2 cup chocolate chunks (bittersweet or semi-sweet)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy, which should take about 3 minutes using a mixer on medium speed.
- Add Egg and Vanilla: Beat in the egg followed by the vanilla extract until the batter is smooth and fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, stirring until just combined to avoid overmixing which can make cookies tough.
- Fold in Add-ins: Gently fold in the chopped pistachios and chocolate chunks to ensure even distribution throughout the dough.
- Scoop the Dough: Use a tablespoon or small cookie scoop to place cookie dough on the prepared baking sheets, spacing the mounds about two inches apart to allow spreading. Lightly sprinkle each mound with extra sea salt for a balanced flavor.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers remain soft. This ensures a chewy texture with a crisp edge.
- Cool and Serve: Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For best texture, do not overmix the dough after adding flour.
- You can substitute almond flour for a nutty variation but reduce quantity slightly to maintain dough consistency.
- If you prefer sweeter cookies, use semi-sweet chocolate chunks.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing cookie dough balls before baking can help control spreading and improve texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
