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Salted Pistachio Chocolate Chunk Cookies
Absolutely delicious brown sugar salted pistachio cookies with dark chocolate chunks. These cookies are so chewy with crisp caramelized edges. If you're looking for an elevated version of chocolate chip cookies, then these are it!
Ingredients
Pistachio Chocolate Chip Cookie Dough:
- ½ cup (60g) roasted salted pistachios (no shell)
- 1 tablespoon (15ml) olive oil
- 7 tablespoon (100g) salted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg at room temperature
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plus 2 tbsp (160g) all-purpose flour
- 1 teaspoon matcha powder
- 1 cup (5oz/142g) dark chocolate chopped into chunks
For topping the cookies:
- 2 tbsp ground pistachios
- flaky sea salt (optional for sprinkling)
NOTE: for best results, use a kitchen scale to weigh the ingredients.
Instructions
- Prepare the pistachio paste. Place pistachios in a small food processor and pulse until very finely ground. Add oil and grind until the mixture forms a thick paste. It won’t be smooth like peanut butter, but it will be thick and coarse.
- NOTE: you will need extra ground pistachios for topping the cookies, so I recommend grinding a bit more (around 90g), then remove 30g for later before adding the oil to make the paste.
- Prepare the cookie dough. Cream together butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer for 3 minutes on medium speed until pale and fluffy. Scrape down the sides of the bowl and beat in egg and extracts until evenly incorporated and smooth. Mix in pistachio paste.
- Combine flour with matcha powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add it to the butter mixture and fold it in. Add chocolate chunks and fold them in until evenly distributed. The dough will be soft and sticky.
- Cover the bowl and refrigerate for 2 hours.
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to scoop up dough and release it onto prepared baking sheets spacing them about 3 inches apart since these cookies spread a lot. Sprinkle the tops with extra ground pistachios. Bake for 10-12 minutes until golden around the edges. Transfer pan to a wire rack and let cookies cool for a minute before transferring individually to the rack to finish cooling. Sprinkle with flaky sea salt if desired!
