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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/salted-pistachio-dark-chocolate-chip-cookies-recipe/