Indulge your senses with our irresistible recipe for Dark Chocolate Chunk Pistachio Cookies. These cookies are the epitome of decadence, featuring rich brown butter, chunks of dark chocolate, and crunchy roasted pistachios. With a hint of pistachio extract and a sprinkle of flaky sea salt, each bite is a symphony of flavors and textures that will leave you craving more. Perfect for any occasion, these cookies are sure to impress and satisfy even the most discerning sweet tooth.
In our household, baking cookies is more than just a culinary activity; it’s a cherished tradition that brings us together and fills our home with warmth and laughter. The first time I made these Dark Chocolate Chunk Pistachio Cookies, my family’s eyes widened with delight as they took their first bite. The combination of nutty brown butter, velvety dark chocolate, and crunchy pistachios was simply irresistible. Since then, these cookies have become a staple in our home, making appearances at family gatherings, holiday parties, and lazy Sunday afternoons. There’s something truly magical about the aroma of freshly baked cookies filling the air and the joy that comes from sharing them with loved ones. With each batch that comes out of the oven, we create lasting memories and moments of pure happiness that we’ll cherish forever.
Why This Irresistible Recipe for Dark Chocolate Chunk Pistachio Cookies Is a Must-Try:
- Rich and nutty brown butter adds depth of flavor
- Generous chunks of dark chocolate create pockets of gooey goodness
- Crunchy roasted pistachios provide a satisfying texture and a hint of saltiness
- A sprinkle of flaky sea salt enhances the flavors and adds a touch of sophistication
- Perfect for sharing with family and friends or indulging in a moment of self-care
Ingredients:
- 1/2 cup + 2 tablespoons unsalted butter, divided
- 2/3 cup (130g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon pistachio extract (optional)
- 1 cup + 2 tablespoons (145g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (3.5oz bar) 75%+ dark chocolate, roughly chopped
- 1/2 cup (75g) roasted and salted pistachios, finely chopped (plus more for sprinkling on top)
- Flaky sea salt, for sprinkling on top
Directions:
- In a saucepan over medium heat, melt 1/2 cup of the butter. Stir constantly until the butter turns a rich amber color and gives off a nutty aroma. Remove from heat and pour into a measuring glass. Add extra butter to make it a level 1/2 cup. Place in the fridge to cool for about 20 minutes.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the cooled butter, brown sugar, and granulated sugar.
- Add the egg, vanilla extract, and pistachio extract (if using) to the butter mixture. Whisk vigorously for about 2 minutes until light and smooth.
- Pour in the dry ingredients and fold the dough together with a rubber spatula. Before fully mixed, add the chopped dark chocolate and pistachios. Continue folding until the dough is combined.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Using a large 2oz cookie scoop (or a 1/4 cup), scoop 4-5 cookie dough balls onto the baking sheet, spacing them apart.
- Bake for 12-14 minutes, until the edges are golden brown and the center looks pale, puffed, and slightly underdone.
- Sprinkle each cookie with more chopped pistachios and a pinch of flaky sea salt while they’re still warm from the oven.
- Transfer the cookies to a cooling rack and continue baking the rest of the dough.
- Allow the cookies to cool for about 20 minutes before serving. Enjoy the irresistible combination of flavors and textures in each bite!
Notes:
- For an extra indulgent treat, serve these cookies warm with a scoop of vanilla ice cream.
- Store any leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. Just thaw and reheat in the oven for a few minutes before serving.
