Salted Pistachio and Dark Chocolate Chip Cookies are for pistachio lovers. Intense chocolate flavor combines with roasted pistachios.
If you like these, check out my Chocolate and Peanut Butter Chip Cookies next!
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I’m more of a cook than a baker. But I am known for a couple of really good baking recipes. My viral French Strawberry Cake. And my recipe for classic chocolate chip cookies. I’ve baked hundreds if not thousands of these perfect cookies. I’ve switched up the chips and nuts to make different flavor varieties. My latest are these salted pistachio and dark chocolate chip cookies. They have barely crisp edges, chewy texture and pools of chocolate. They are loaded with toasted pistachios and bittersweet chocolate chips. A light sprinkling of flaky salt on top after they bake gives these cookies a real sophisticated flavor.
More cookie recipes
Ingredients for salted pistachio and dark chocolate chip cookies
- Chopped Pistachios – Be sure your pistachios are roasted and unsalted. If you buy them raw, toast them in a skillet over medium heat until the are fragrant.
- Dark Chocolate – My favorite brand of chocolate chips for baking are from Ghirardelli. Their bittersweet chocolate chips are the best choice for this cookie. If you prefer you could substitute an equal amount of chopped chocolate.
- Butter – Just six tablespoons of softened unsalted butter make 24 cookies.
- Sugars – Use a combination of both granulated white sugar and light brown sugar.
- Flour – This recipe calls for all-purpose flour. I have not tested it with gluten-free flour.
- Egg – One large egg, preferably at room temperature.
- Vanilla – For testing purposes, I used clear vanilla extract because that is what I had in my pantry at the time. I usually use pure vanilla extract.
- Baking Powder, Baking Soda and Salt
- Flaky Sea Salt – For sprinkling the cookies after they have finished baking.
Instructions for pistachio chocolate chip cookies recipe
- Preheat oven to 350 degrees F.
- Using a stand mixture, cream together the butter and sugars until fluffy. If you don’t own a stand mixer, use a hand electric mixer and large mixing bowl.
- Add the egg and vanilla extract and beat again until pale and fluffy. Scrape down the sides of the bowl at least once during mixing.
- In a separate large bowl, whisk together the dry ingredients – flour, baking powder, baking soda and salt.
- Add the flour mixture, the dark chocolate chips and the chopped and roasted pistachios. Mix on low speed for about a minute until the dough is smooth and well combined.
- Use a cookie scoop to form 24 cookie dough balls.
- Place the cookies onto cookie sheets lined with either silicone baking mats or parchment paper, 12 cookies per sheet.
- Bake for 10 – 12 minutes.
- Allow them to cool on the pans for at least 10 minutes before transferring to a wire rack.
- For full list of ingredients, keep scrolling for my free printable recipe card.
Pro tips
- You can easily double or triple this recipe.
- Be sure and rotate your baking pans halfway through baking time. Front to back and top to bottom if you are baking two pans of cookies at a time.
- Here are some great methods for softening your butter quickly.
- The cookies will look a bit underdone when you take them out of the oven. They will set up as they cool on the cookie sheets.
Storage directions
Keep these cookies in a cookie tin or other type of air tight container on your counter for a few days. These also freeze well. Place them in layers in an airtight container. Be sure and separate the layer with sheets of wax paper. They will stay fresh in the freezer for up to one month.
Kitchen tools
I have been baking cookies for many years. These are my favorite, time-tested tools…
- Nordic Ware Commercial Half Sheet Pans
- Silpat Silicone Baking Mats
- OXO Medium Cookie Scoop
- Chopnotch Measuring Cups and Spoons
- OXO Bent Icing Spatula (for leveling off flour and sugar)
- OXO Cookie Spatula
Pistachio Chocolate Chip Cookies
Equipment
- 1 Stand Mixer
Ingredients
- 6 tbsp unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup bittersweet or dark chocolate chips
- 1 cup pistachios roasted and chopped
Instructions
- Preheat oven to 350 degrees F. Add the butter, sugar and brown sugar to the bowl of a stand mixer. Mix on low until combined and then beat on medium speed for about 1 minute. Beat in the egg, vanilla extracts until light and fluffy.
- In a separate clean bowl, whisk together the dry ingredients - flour, baking powder, baking soda and salt.
- Stop the mixer and add the flour mixture, dark chocolate chips and pistachios. Mix on low speed until a cohesive cookie dough forms, about 1 minute.
- Use a medium size cookie scoop (about 1 1/2 tablespoons capacity) to form 24 cookie dough balls. Place the cookies evenly spaced on baking sheets lined with Silpat baking mats or parchment paper (12 cookies per baking sheet).
- Bake the cookies for 10 - 12 minutes. I rotate the pans front to back and top rack to bottom rack halfway through baking time.
- The cookies should look a bit underdone when you take them out of the oven. They will set up as they cool.
- Allow the cookies to cool on the baking sheets for 10 minutes, or until they've firmed up. Remove to a cooling rack and allow them to cool to room temperature.
- Cookies are best eaten within a day or two. If you'd like to freeze the cookies, layer them into an airtight container, separating the layers by sheets of wax paper. They will stay fresh in the freezer for up to one month.
Nutrition
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