Indulge in bakery-style bliss with Dark Chocolate Chunk Pistachio Cookies, a Chewy Pistachio Chocolate Cookies treat that blends rich dark chocolate with nutty pistachios in a buttery, chewy dough. These chocolate-pistachio cookies offer gooey chocolate pockets and a satisfying crunch, perfect for gatherings or cozy afternoons. With simple ingredients, this decadent cookie bite is easy to make and sure to impress. Let’s bake these Dark Chocolate Chunk Pistachio Cookies and savor their irresistible charm!
Why You’ll Love Dark Chocolate Chunk Pistachio Cookies
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Rich and Chewy: These Dark Chocolate Chunk Pistachio Cookies balance crisp edges with soft centers.
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Bold Flavors: Dark chocolate and pistachios create a decadent nutty chocolate treat.
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Easy to Make: Simple ingredients yield bakery-quality results.
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Perfect for Sharing: Ideal for parties, gifting, or indulgent snacking.
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Customizable: Add sea salt or swap chocolates for your perfect chocolate-pistachio cookies.
Ingredients for Dark Chocolate Chunk Pistachio Cookies
Here’s what you’ll need for these nutty chocolate treats (makes ~24 cookies):
For the Cookies:
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1 cup (225g) unsalted butter, softened
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1 cup (200g) packed light brown sugar
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½ cup (100g) granulated sugar
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2 large eggs, room temperature
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2 tsp (10ml) pure vanilla extract
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2½ cups (300g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1½ cups (250g) dark chocolate chunks
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1 cup (120g) shelled pistachios, roughly chopped
For Serving (Optional):
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Flaky sea salt for sprinkling
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Extra chocolate chunks or pistachios for garnish
Equipment
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2 large baking sheets
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Parchment paper
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Mixing bowls
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Electric or hand mixer
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Cookie scoop or tablespoon
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Wire rack
Ingredient Tips
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Butter: Softened unsalted butter ensures a silky dough for these Dark Chocolate Chunk Pistachio Cookies.
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Chocolate: High-quality dark chocolate chunks (60–70% cocoa) add rich flavor.
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Pistachios: Pre-roasted pistachios enhance crunch; toast at 350°F for 8 minutes if raw.
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Flour: Measure accurately to avoid dense chocolate-pistachio cookies.
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Substitutions: Use gluten-free 1:1 flour blend or milk chocolate for variations.
Directions
Prep the Oven and Baking Sheets
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and easy release for these chocolate-pistachio cookies.
Cream Butter and Sugars
In a large bowl, I beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar with a mixer for 2–3 minutes until light and fluffy, creating a tender base for these Dark Chocolate Chunk Pistachio Cookies.
Add Eggs and Vanilla
I add 2 eggs one at a time, beating well after each, then mix in 2 tsp vanilla extract for a silky, aromatic batter that elevates this nutty chocolate treat.
Mix Dry Ingredients
In a separate bowl, I whisk 2½ cups flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt. I gradually add this to the wet mixture, mixing just until combined to keep the dough tender.
Fold in Chocolate and Pistachios
I gently fold in 1½ cups dark chocolate chunks and 1 cup chopped pistachios, ensuring even distribution for gooey, crunchy chocolate-pistachio cookies.
Scoop and Bake
I scoop heaping tablespoons (about 2 tbsp) of dough, spacing them 2 inches apart on the baking sheets. I sprinkle with flaky sea salt (if using) and bake for 10–12 minutes, until edges are golden but centers are soft for a chewy Dark Chocolate Chunk Pistachio Cookies.
Cool and Serve
I let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. I garnish with extra pistachios or chocolate chunks for a stunning nutty chocolate treat.
Nutrition
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Prep Time: 15 minutes
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Cook Time: 10–12 minutes
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Total Time: ~30 minutes
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Servings: ~24 cookies (1 cookie per serving)
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Calories: ~200–220 kcal per cookie
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Macros per Serving: 25g carbs, 3g protein, 12g fat, 1g fiber
Variations
Try these twists on this decadent cookie bite:
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Milk Chocolate Swap: Use milk chocolate for a sweeter Chewy Pistachio Chocolate Cookies.
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Nut Swap: Substitute almonds for a different nutty chocolate treat.
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Spicy Hint: Add a pinch of cayenne, inspired by Food and Tips’ Sun Dried Tomato and Mushroom Pasta.
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Orange Zest: Add 1 tsp orange zest for a citrusy twist on these chocolate-pistachio cookies.
Serving Ideas:
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Pair with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh contrast.
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Serve with Food and Tips’ Grilled Lemon Herb Chicken for a balanced meal.
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Enjoy with Food and Tips’ Vanilla Raspberry Iced Latte for a sweet pairing.
Storage
I store cooled chocolate-pistachio cookies in an airtight container at room temperature for up to 5 days, adding a slice of bread to maintain moisture if needed. For freezing, I place baked cookies or dough balls in a zip-top bag for up to 3 months; bake frozen dough with an extra 1–2 minutes. I reheat cookies at 300°F for 5 minutes or microwave for 10–12 seconds for a warm, melty Dark Chocolate Chunk Pistachio Cookies.
Serving Tips
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Presentation: Arrange on a rustic board with extra pistachios for vibrant Dark Chocolate Chunk Pistachio Cookies.
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Garnish: Sprinkle flaky sea salt or press in chocolate chunks before baking.
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Pairing: Serve with vanilla ice cream or Food and Tips’ Coconut Cooler for balance.
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Portion Size: 1–2 cookies per person for a satisfying treat.
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Occasions: Perfect for bake sales, parties, or cozy snacking.
FAQs About Dark Chocolate Chunk Pistachio Cookies
Here are answers to common questions about this dish:
Can I use milk chocolate instead of dark?
Yes, milk chocolate makes a sweeter Dark Chocolate Chunk Pistachio Cookies while keeping the nutty charm.
Are these cookies gluten-free?
Use a 1:1 gluten-free flour blend for a gluten-free decadent cookie bite.
Do I need to toast pistachios?
Toasting enhances flavor for this nutty chocolate treat, but raw pistachios work too.
Can I make the dough ahead?
Yes, refrigerate dough for up to 48 hours for richer-flavored chocolate-pistachio cookies.
How do I get uniform cookies?
Use a cookie scoop for evenly sized Dark Chocolate Chunk Pistachio Cookies that bake consistently.
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Conclusion
Dark Chocolate Chunk Pistachio Cookies are a decadent, chewy treat that blends rich chocolate and crunchy pistachios for pure indulgence. This nutty chocolate treat is perfect for sharing. Bake these decadent cookie bites, gather your loved ones, and enjoy their irresistible delight!
Dark Chocolate Chunk Pistachio Cookies
Ingredients
For the Cookies:
- 1 cup 225g unsalted butter, softened
- 1 cup 200g packed light brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- 2 tsp 10ml pure vanilla extract
- 2½ cups 300g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups 250g dark chocolate chunks
- 1 cup 120g shelled pistachios, roughly chopped
- For Serving Optional:
- Flaky sea salt for sprinkling
- Extra chocolate chunks or pistachios for garnish
Instructions
Prep the Oven and Baking Sheets
- I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and easy release for these chocolate-pistachio cookies.
Cream Butter and Sugars
- In a large bowl, I beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar with a mixer for 2–3 minutes until light and fluffy, creating a tender base for these Dark Chocolate Chunk Pistachio Cookies.
Add Eggs and Vanilla
- I add 2 eggs one at a time, beating well after each, then mix in 2 tsp vanilla extract for a silky, aromatic batter that elevates this nutty chocolate treat.
Mix Dry Ingredients
- In a separate bowl, I whisk 2½ cups flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt. I gradually add this to the wet mixture, mixing just until combined to keep the dough tender.
Fold in Chocolate and Pistachios
- I gently fold in 1½ cups dark chocolate chunks and 1 cup chopped pistachios, ensuring even distribution for gooey, crunchy chocolate-pistachio cookies.
Scoop and Bake
- I scoop heaping tablespoons (about 2 tbsp) of dough, spacing them 2 inches apart on the baking sheets. I sprinkle with flaky sea salt (if using) and bake for 10–12 minutes, until edges are golden but centers are soft for a chewy Dark Chocolate Chunk Pistachio Cookies.
Cool and Serve
- I let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. I garnish with extra pistachios or chocolate chunks for a stunning nutty chocolate treat.
Notes
- For extra texture, sprinkle a pinch of flaky sea salt on top of the cookies before baking.
- Store in an airtight container for up to 5 days.
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