Name: Dark Chocolate Chunk Pistachio Cookies Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 1/2 cup + 2 tbsp unsalted butter, divided; 2/3 cup (130g) light brown sugar, packed; 1/4 cup (50g) granulated sugar; 1 large egg, room temperature; 1 tsp vanilla extract; 1/4 tsp pistachio extract (optional); 1 cup + 2 tbsp (145g) all purpose flour; 1/2 tsp baking soda; 1/2 tsp kosher salt; 3/4 cup (3.5oz bar) 75%+ dark chocolate, roughly chopped; 1/2 cup (75g) roasted and salted pistachios, finely chopped (plus more for sprinkling on top); Flaky sea salt, for sprinkling on top

Jump to Recipe· 4.4 from 5 reviews

If you’re craving a cookie that masterfully combines nutty goodness with rich chocolate decadence, you’ve just found your new favorite—our Dark Chocolate Chunk Pistachio Cookies Recipe is a warm hug in dessert form. Imagine biting into a cookie that’s crispy on the edges, tender and chewy inside, packed with buttery browned butter flavor, generous chunks of dark chocolate, and the unique crunch of roasted pistachios. These cookies are a delightful dance of textures and flavors that will have you reaching for one after another without hesitation!

Ingredients You’ll Need

A close-up of a single-layer glass bowl showing a smooth, light brown liquid with small bubbles on its surface and a slightly shiny texture. The liquid looks thick and glossy with a few darker brown spots mixed in. The bowl sits on a white marbled surface with soft natural lighting highlighting the texture of the liquid. photo taken with an iphone --ar 4:5 --v 7

These simple yet thoughtfully selected ingredients work together like a dream team, each one bringing its own magic to the cookie dough. From the nutty richness of browned butter to the bold depth of high-quality dark chocolate and the salty crunch of pistachios, every component is essential in building the delightful balance of this recipe.

Unsalted Butter (1/2 cup + 2 tbsp): Browning the butter enhances its nutty aroma and flavor, forming the foundation of the cookies’ rich taste.
Light Brown Sugar (2/3 cup): Adds moisture and caramel notes that keep the cookies chewy and soft inside.
Granulated Sugar (1/4 cup): Brings just the right amount of sweetness and contributes to that perfect crisp edge.
Large Egg (1): Acts as a binder and adds structure for the cookie’s tender crumb.
Vanilla Extract (1 tsp): Boosts sweetness and layers on aromatic warmth.
Pistachio Extract (1/4 tsp, optional): Elevates the pistachio flavor for an extra nutty punch.
All Purpose Flour (1 cup + 2 tbsp): The cookie’s backbone, providing just the right amount of structure and chew.
Baking Soda (1/2 tsp): Helps with a slight lift and chewy texture.
Kosher Salt (1/2 tsp): Balances sweetness and enhances all flavors.
Dark Chocolate (3/4 cup, 75%+): Chunked roughly to create luscious melting pockets throughout each bite.
Roasted and Salted Pistachios (1/2 cup, finely chopped): Adds crunch and a hint of savory balance with natural nut oils.
Flaky Sea Salt: For sprinkling on top to give that perfect finishing salty sparkle and crunch.

How to Make Dark Chocolate Chunk Pistachio Cookies Recipe

Step 1: Brown the Butter

Starting with a slow melt over medium heat, watch the butter bubble energetically before settling into a quiet froth. The magic happens when it transforms into a rich amber hue with a warm, nutty aroma. This browned butter is what takes ordinary cookies to extraordinary, infusing every bite with deep, buttered goodness.

Step 2: Prepare the Dry Mix

While the browned butter cools slightly, whisk together the all-purpose flour, baking soda, and kosher salt. This simple blend sets the stage for even mixing and a balanced rise, ensuring you get that perfect chewy yet crisp texture in your finished cookies.

Step 3: Whisk Together Sugars and Butter

In a large bowl, combine the cooled browned butter with the brown and granulated sugars. Whisk until these luscious sugars dissolve into the butter, forming a smooth, glossy mixture that promises a sweet, tender crumb with never a hint of grittiness.

Step 4: Add Egg and Flavors

Next, crack in your egg and add vanilla extract along with pistachio extract if you’re using it. Whisk vigorously for a couple of minutes until the batter lightens in color and becomes beautifully smooth. This step is what ensures a tender bite and a cookie that bakes up light and airy inside.

Step 5: Combine Wet and Dry

Pour the flour mixture in and fold gently with a sturdy rubber spatula, just until you’re about to reach full incorporation. Now toss in those chopped dark chocolate chunks and roasted pistachios, folding them evenly through the dough. This is where your cookies get their beautiful pockets of melty chocolate and satisfying nut crunch.

Step 6: Chill the Dough

Cover your bowl and let it rest in the fridge for 30 minutes. Chilling firms up the dough, making it easier to handle and helping the flavors meld, so every bite is luscious and perfectly textured.

Step 7: Bake the Cookies

Preheat your oven to 350°F and line a baking sheet with parchment paper. Using a large 2-ounce cookie scoop, portion dough balls with space to spread. Bake them for 12 to 14 minutes until the edges turn golden and the centers look puffed and slightly underdone—this creates the ideal tender chew within defined crisp edges.

Step 8: Finish with a Flurry of Pistachios and Salt

As soon as they come out, sprinkle each cookie with extra chopped pistachios and a pinch of flaky sea salt. This final touch layers on freshness, crunch, and delightful contrast to the sweet chocolate that melts gently beneath your teeth.

How to Serve Dark Chocolate Chunk Pistachio Cookies Recipe

A group of six golden brown cookies with a soft, slightly cracked texture is arranged on a round wire cooling rack over a white marbled surface. Each cookie has a spread of melted dark chocolate in the center, topped with a layer of crushed pistachios in green and tan hues, and scattered flakes of sea salt adding a light sparkle. One cookie is broken in half, showing the gooey chocolate center, while a small white cloth rests nearby. Two white bowls containing whole pistachios and broken chocolate pieces sit beside the cooling rack, with more crushed pistachios sprinkled on the surface around the cookies. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped pistachios and flaky sea salt sprinkled on top are the perfect garnishes to enhance both the visual appeal and the flavor of your cookies. If you want to get creative, a drizzle of melted dark chocolate or a light dusting of powdered sugar can add an extra festive touch.

Side Dishes

These cookies pair beautifully with a rich cup of coffee or a glass of cold milk. For a grown-up twist, try serving alongside a warm mug of spiced chai or a subtle herbal tea that complements the nutty notes without overpowering the dark chocolate’s richness.

Creative Ways to Present

For a show-stopping dessert plate, stack the cookies into little towers tied with rustic twine for gifting or presentation. You can also sandwich a dollop of vanilla or pistachio-flavored ice cream between two cookies for an indulgent treat that’s perfect for warm weather entertaining.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Dark Chocolate Chunk Pistachio Cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 4 days, making them a convenient and irresistible snack to enjoy throughout the week.

Freezing

If you want to save your cookie dough or finished cookies for later, they freeze wonderfully. Wrap dough balls tightly in plastic wrap and place them in a freezer-safe container; bake straight from frozen adding a couple of minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to 3 months.

Reheating

To bring back that just-baked warmth, briefly microwave your cookies for 10 to 15 seconds or pop them in a preheated oven at 300°F for 5 minutes. This revives the melty chocolate and soft center, making every bite feel freshly made.

FAQs

Can I use regular chocolate chips instead of dark chocolate chunks?

Absolutely! While dark chocolate chunks add a rich, slightly bitter contrast that balances the sweetness beautifully, using regular chocolate chips will still create delicious, melty pockets of chocolate. Just keep in mind the flavor will be a bit sweeter and less intense.

What if I don’t have pistachio extract?

No worries if you don’t have pistachio extract on hand—it’s optional and mainly boosts the nutty flavor. Your cookies will still be delicious with just the roasted pistachios providing the signature crunch and taste.

How large are the cookies supposed to be?

This recipe yields nine large cookies, roughly 2 ounces each. Using a 1/4 cup cookie scoop helps create evenly sized treats that bake consistently with that ideal balance of crispy edges and chewy centers.

Can I make smaller cookies?

Yes! If you prefer smaller cookies, just reduce the scoop size and adjust the baking time accordingly. Smaller cookies might bake in 9 to 11 minutes—just watch closely to keep that perfect texture.

Why is the dough chilled before baking?

Chilling the dough helps the butter solidify, which prevents cookies from spreading too thin during baking and enhances the flavor development. It’s a small step that makes a big difference in achieving the chewy, chewy texture you want for this Dark Chocolate Chunk Pistachio Cookies Recipe.

Final Thoughts

This Dark Chocolate Chunk Pistachio Cookies Recipe is one of those rare treats that feels both indulgent and delightfully approachable, a cookie recipe you’ll return to time and again. Whether for everyday snack time or a special gathering, these cookies bring warmth, texture, and bold flavor into every bite. I can’t wait for you to make them and fall in love just like I did!