Description
Soft, chewy cookies packed with chopped pistachios, dark chocolate chunks, and topped with flaky sea salt. A bakery-worthy cookie made in your own kitchen.
Ingredients
- ½ cup (70 g) pistachios, finely ground
- 1¾ cups (219 g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (168 g) salted butter, softened
- ¾ cup (165 g) light brown sugar
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 6 oz (170 g) dark chocolate bars (60% cacao), chopped
- ½ cup (70 g) pistachios, roughly chopped
- Flaky sea salt, extra chopped chocolate and pistachios for topping
Instructions
- Preheat oven to 350°F (175°C); line baking sheets with parchment.
- Whisk flour, ground pistachios, baking powder, baking soda, and salt.
- Cream butter with both sugars until light and fluffy.
- Add egg yolks and vanilla; mix until smooth.
- Gradually mix in dry ingredients until just combined.
- Fold in chopped chocolate and pistachios.
- Scoop dough onto baking sheet, top with extra chocolate, pistachios, and flaky salt.
- Bake 10–12 minutes. Cool 5 minutes, then transfer to wire rack.
Notes
- For best texture, use chopped chocolate instead of chips.
- Chill dough 30 minutes if you want thicker cookies.
- Use unsalted pistachios to control salt levels.
- Store with a slice of bread to keep cookies soft longer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes