Dark Chocolate Chunk Pistachio Cookies
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!
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.