Salted Pistachio Dark Chocolate Chip Cookies Recipe

Introduction

These Salted Pistachio Dark Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with crunchy pistachios and intense dark chocolate. A sprinkle of flakey sea salt on top perfectly balances sweetness, making these cookies irresistibly delicious.

Ingredients

• 1/2 cup unsalted butter, melted and browned
• 2/3 cup light brown sugar
• 2 tbsp white sugar
• 1 large egg, room temperature
• 1 tbsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt (only if using unsalted pistachios)
• 1/2 cup roasted and salted pistachios, finely chopped
• 1 dark chocolate bar, chopped (approx. 3/4 cup)
• Flakey sea salt, for sprinkling

Instructions

1. Step 1: Brown the butter by melting it in a medium pan over medium heat. Stir constantly to avoid burning. It will foam and then turn golden brown with a nutty aroma after about 5 minutes. Remove from heat and transfer to a glass bowl. Let it cool for 30 minutes.
2. Step 2: Preheat your oven to 350°F and line a baking tray with parchment paper.
3. Step 3: In a large bowl, whisk together the cooled browned butter, light brown sugar, and white sugar until combined.
4. Step 4: Add the egg and vanilla, whisking until the mixture is smooth and light in color.
5. Step 5: Gently fold in the flour, baking soda, and salt (if using), mixing just until nearly combined. Then fold in the chopped dark chocolate and pistachios, ensuring no flour streaks remain.
6. Step 6: Use a cookie scoop to place dough balls onto the lined baking sheet, baking 5 or 6 cookies at a time. If the dough is too soft to scoop, chill it for 15 minutes before continuing.
7. Step 7: Bake for 12-15 minutes until the edges are golden but the centers are still puffy and slightly underdone.
8. Step 8: Immediately after baking, sprinkle the cookies with flakey sea salt. Add extra chopped pistachios and chocolate on top if desired.
9. Step 9: Let the cookies cool completely on a rack before enjoying.

Tips & Variations

• Use lightly salted pistachios and omit the added salt for a milder salty touch.
• Chill the dough if your kitchen is warm to help maintain the cookie shape while baking.
• For a flavor twist, add a teaspoon of orange zest to the dough for a citrus note.
• Swap the dark chocolate for milk or white chocolate to change the cookie’s sweetness profile.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months. Reheat briefly in a warm oven or microwave to regain softness and enhance flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

Yes, if you use salted pistachios, omit the added salt in the dough to avoid over-salting the cookies.

How do I know when the cookies are done baking?

The edges should be golden brown while the centers remain puffy and slightly underdone. They will firm up as they cool, resulting in a chewy texture with crispy edges.

Salted Pistachio Dark Chocolate Chip Cookies Recipe

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★★★★★

5 from 124 reviews

These Salted Pistachio Dark Chocolate Chip Cookies feature a rich browned butter base, perfectly balanced with sweet dark chocolate chunks, crunchy roasted salted pistachios, and a touch of flaky sea salt for an irresistible sweet and savory treat. Crispy on the edges and soft in the center, these gourmet cookies are easy to make and perfect for any occasion.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 12-15 minutes
• Total Time: 52-55 minutes
• Yield: Approximately 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter Mixture

• 1/2 cup unsalted butter, melted and browned

Sugars

• 2/3 cup light brown sugar
• 2 tbsp white sugar

Wet Ingredients

• 1 large egg, room temperature
• 1 tbsp vanilla extract

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt (only if using unsalted pistachios)

Add-ins

• 1/2 cup roasted and salted pistachios, finely chopped
• 1 dark chocolate bar, chopped (approx 3/4 cups)

Finishing Touches

• Flaky sea salt, for sprinkling

Instructions

1. Brown the Butter: Melt the unsalted butter in a medium-sized pan over medium heat, stirring continuously. The butter will first melt, then crackle and become foamy. Continue stirring until it turns golden brown and emits a nutty aroma, about 5 minutes. Immediately remove from heat and transfer to a glass bowl. Let it cool for 30 minutes.
2. Preheat Oven and Prepare Tray: Preheat your oven to 350°F (177°C). Line a baking tray with parchment paper and set aside.
3. Mix Sugars and Butter: In a large bowl, whisk together the cooled browned butter, light brown sugar, and white sugar until well combined.
4. Add Egg and Vanilla: Whisk in the egg and vanilla extract until the mixture is light in color and smooth in texture.
5. Add Dry Ingredients: Gently fold in the all-purpose flour, baking soda, and salt (if using) until nearly combined. Continue folding in the chopped dark chocolate and finely chopped roasted pistachios until there are no flour streaks visible.
6. Scoop Dough on Baking Sheet: Using a cookie scoop, place dough balls onto the prepared baking sheet, spacing about 5-6 per tray. If dough feels too soft to handle, chill in the refrigerator for 15 minutes before scooping.
7. Bake Cookies: Bake in the preheated oven for 12-15 minutes. The cookies are done when edges are golden brown, but centers still look puffy and slightly underbaked.
8. Add Finishing Touch: Immediately after removing from the oven, sprinkle each cookie with flaky sea salt and, if desired, additional chopped pistachios and chocolate pieces.
9. Cool and Serve: Transfer the cookies to a cooling rack and allow to cool completely before enjoying.

Notes

• Browned butter adds a rich, nutty flavor that enhances the overall taste of the cookies.
• Using roasted, salted pistachios provides a perfect contrast to the sweet cookie dough; adjust salt in dough accordingly.
• If the dough is too sticky, chilling it before scooping will make shaping easier and result in thicker cookies.
• Flaky sea salt sprinkled on top elevates the flavor, balancing sweetness with a touch of savory crunch.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Salted pistachio cookies, dark chocolate chip cookies, browned butter cookies, gourmet cookies, chocolate pistachio cookies, homemade cookie recipe