Description

These cookies offer a delightful balance of sweet and savory notes. A soft, chewy base is generously studded with rich, melted dark chocolate chunks and vibrant green pistachios, providing a satisfying crunch. A delicate sprinkle of flaky sea salt on top enhances the complex flavors, creating an irresistible baked treat. Each cookie is baked to a golden perfection, ensuring a tender interior with subtly crisp edges.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups (270g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (for dough)
1 1/2 cups (255g) dark chocolate chunks or chips
1 cup (120g) shelled pistachios, roughly chopped
1/2 teaspoon flaky sea salt, for sprinkling

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Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the dark chocolate chunks and chopped pistachios until evenly distributed throughout the dough.
Scoop dough by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
Lightly press a few extra chocolate chunks and pistachio pieces onto the top of each cookie dough ball, if desired, for visual appeal. Sprinkle each cookie with a pinch of flaky sea salt.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, ensure butter and eggs are at room temperature.

Chilling the dough for at least 30 minutes (or up to 24 hours) can help prevent spreading and deepen flavors.

Do not overbake; cookies will continue to set as they cool.

Use high-quality dark chocolate for the best flavor experience.

Prep Time: 20 minutes
Cook Time: 10-12 minutes

Nutrition

Calories: 200
Fat: 11g
Carbohydrates: 25g
Protein: 3g