If you’re looking for a cookie that’s a little different, these Pistachio Dark Chocolate Chunk Cookies are for you! The buttery cookies paired with pistachios and dark chocolate create a mouthwatering treat that’s hard to resist.
These cookies give a twist to the classic chocolate chip cookie. With the nutty crunch of pistachios and the rich dark chocolate, they’re perfect for any occasion, whether you’re treating yourself or sharing with friends!
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Why you'll love this recipe
- The buttery cookie base is the same recipe used for my perfect chocolate chip cookies!
Ingredient Notes
- Butter: I use unsalted butter in my recipe to control sodium. Feel free to use salted if that is all you have, just omit the salt in the recipe.
- Light brown sugar & granulated sugar
- 1 egg + 1 yolk: The extra egg yolk adds richness to the cookies.
- Vanilla extract
- All-purpose flour
- Baking soda
- Corn starch: Helps the cookies bake up and stay nice and soft.
- Salt
- Pistachios: Use any pistachios you'd like. I recommend buying them shelled instead of shelling them yourself.
- Dark chocolate: Use any chocolate you'd like! Chocolate chips, bars, etc.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variatons
- Nuts: Substitute your favorite kind of nut in place of pistachios.
- Chocolate: Substitute your favorite chocolate in place of dark chocolate.
Jessica's Recipe Tips
- Save yourself the time and buy shelled pistachios if you can.
- Chop the pistachios and chocolate into chunks for flavor in every bite.
- Pull the cookies out of the oven while they still look a bit underbaked for that perfect chewy texture when they cool and set!
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📋 Recipe
Pistachio Dark Chocolate Chunk Cookies
Ingredients
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tbs vanilla extract
- 2 ½ cups + 2 tbs all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon corn starch
- pinch salt
- ¾ cup pistachios, shelled and roughly chopped
- ¾ cup dark chocolate, roughly chopped
Instructions
- In a large bowl, mix melted butter and both sugars together until combined. Stir in the egg, egg yolk and vanilla until smooth. Add flour, corn starch, salt and baking soda and mix until just combined. Reserve 2 tablespoons each of pistachios and dark chocolate (optional). Fold in the rest.
- Cover bowl with plastic wrap and chill dough for 30 minutes - one hour.
- Preheat oven to 325 °F. Line cookie sheets with parchment paper or grease lightly. Shape dough into one rounded tablespoon per each cookie and place on cookie sheet 1 ½ inches apart.
- Take reserved dark chocolate and chopped pistachios and press them into the tops of each cookie dough ball before baking. (optional)
- Bake for 10-11 minutes. Cookies will appear under-done, this is what you want if you want soft-baked cookies, they will set up just fine when they cool. If you like crispy cookies, bake them longer.
- Allow cookies to cool on hot pan for no longer than 5 minutes, then carefully transfer to a wire rack to finish cooling completely.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Let's chat for a minute. Summer. How is it almost over?! It's almost September which means back to school which means john is going back to pre-school three days a week. About that. I started him crazy late last year because he was late on potty training so he was only there for two months. Now, this year, he misses the cut off for pre-k since his birthday is in late November so he'll have to do the preschool "grade" again. Such a bummer! But it's actually a good thing because this rambunctious kid needs it! He's going to be bummed not moving up with his little friends, but I think it'll be worth it.
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