Description
Delight in these rich and chewy Pistachio Cookies packed with finely ground pistachios, chopped dark chocolate, and a perfect hint of flaky sea salt. These cookies offer a luscious balance of nutty flavors and smooth chocolate for the ultimate homemade treat.
Ingredients
Scale
Nut Base
- 1/2 cup (70 g) pistachios
- 1/2 cup (70 g) pistachios, roughly chopped
Dry Ingredients
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
Mix-ins and Toppings
- 6 oz (170 g) dark chocolate bars, chopped (60% cacao)
- flaky sea salt, for sprinkling
- extra chopped chocolate, for topping
- extra chopped pistachios, for topping
Instructions
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set aside for later use.
- Grind Pistachios: Place 1/2 cup pistachios into a food processor and pulse until they reach a very fine grind close to a nut butter consistency. This will enrich the dough with intense pistachio flavor. Set aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed.
- Cream Butter and Sugars: Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter with the brown sugar and granulated sugar on high speed for 2-3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg Yolks, Vanilla, and Ground Pistachios: Mix in the egg yolks, vanilla extract, and finely ground pistachios on medium speed until the mixture turns pale and fluffy, about 1-2 minutes. Remember to scrape down the sides of the bowl as needed for even mixing.
- Combine Wet and Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients and mix on low speed just until incorporated to prevent overmixing, which can toughen the cookies.
- Fold in Mix-ins: Gently fold the chopped dark chocolate and roughly chopped pistachios into the dough using a rubber spatula for even distribution.
- Scoop and Bake: Using a large cookie scoop (about 2 tablespoons), portion dough balls onto the prepared baking sheets spacing them about 2 inches apart. Bake for 10-12 minutes—10 minutes for soft, chewy centers or 12 minutes for a crisper edge and texture.
- Shape and Cool: Immediately after removing from the oven, use a large circular cookie cutter to gently round the edges for a perfect cookie shape. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cooling, sprinkle additional chopped chocolate, chopped pistachios, and flaky sea salt atop each cookie for added texture and flavor contrast.
Notes
- To achieve perfectly chewy cookies, do not overbake; watch carefully near the 10-minute mark.
- Room temperature egg yolks blend better into the dough, ensuring a silky texture.
- Using salted butter adds a subtle savory note that balances the sweetness well.
- Finely grinding pistachios is key to dispersing their flavor throughout the cookie base.
- Extra toppings of flaky sea salt and chopped nuts create a beautiful presentation and enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio cookies, nut cookies, chocolate chip cookies, homemade cookies, chewy cookies, flaky sea salt cookies
