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Freshly baked salted pistachio chocolate chunk cookies on a rustic plate

Salted Pistachio Chocolate Chunk Cookies

Delicious cookies combining sweet chocolate chunks and savory pistachios for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure butter is softened for easier mixing.
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt Omit if using salted butter.
Add-ins
  • 1 cup semi-sweet chocolate chunks Feel free to adjust to taste.
  • 1/2 cup unsalted pistachios, chopped Can substitute with walnuts or almonds.
  • Flaky sea salt for topping Sprinkle on top before baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the egg and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, mixing until just combined.
  5. Fold in the chocolate chunks and chopped pistachios.
  6. Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet.
  7. Sprinkle a little flaky sea salt on top of each cookie.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly golden.
  2. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week. To keep fresh longer, freeze cookies for up to three months. Reheat in the microwave for a few seconds.