Description
These Pistachio Chocolate Chunk Cookies are a delectable treat combining the crunch of unsalted pistachios with rich semi-sweet and white chocolate chunks. Soft and chewy with a hint of sea salt, they offer the perfect balance of sweet and nutty flavors, making them an ultimate cookie recipe for chocolate and nut lovers alike.
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!)
Finishing
- Flaky sea salt, for sprinkling (optional)
Instructions
- Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. 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. Then stir in the vanilla extract thoroughly to blend all wet ingredients.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients while mixing on low speed just until combined. Avoid overmixing 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, ensuring they are evenly distributed without breaking.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours to allow flavors to meld and dough to firm up for easier handling.
- Preheat the Oven: Set your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Sprinkle with Sea Salt (Optional): Lightly sprinkle flaky sea salt over the tops of the cookie dough balls to enhance the flavor profile with a subtle salty contrast.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes, or until the cookie edges turn golden brown while the centers remain slightly soft, creating a chewy texture.
- Cool the Cookies: Remove the baking sheets from the oven and let cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This helps set their shape and texture.
Notes
- For best flavor, chill dough for at least 30 minutes; dough can be refrigerated up to 24 hours to develop richer taste.
- Using a cookie scoop ensures uniform cookie size and even baking.
- Flaky sea salt is optional but highly recommended to balance the sweetness and elevate the flavor.
- Cookies can be stored in an airtight container at room temperature for up to 1 week, or frozen for longer storage.
- Substitute pistachios with other nuts like walnuts or pecans if desired.
