Pistachio Dark Chocolate Chunk Cookies

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Pistachio Dark Chocolate Chunk Cookies

The buttery cookies paired with pistachios and dark chocolate create a mouthwatering treat that’s hard to resist.

Prep Time10

Cook Time10

Chill time30

Total Time50

Course: Dessert

Cuisine: American

Servings: -22 cookies

Calories: 243kcal

Author: Jessica

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

Storage instructions: Pistachio Dark Chocolate Chunk Cookies will stay soft and fresh for up to 4 days stored in an airtight container at room temperature.

Freezing instructions: Freeze unbaked or baked cookies for up to 3 months in an airtight container.

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