Description
These Salted Pistachio Chocolate Chunk Cookies feature a unique blend of roasted pistachios, rich dark chocolate chunks, and a hint of matcha powder for a subtle earthy flavor. The cookies are soft and chewy with a delightful crunch from the pistachios, topped with a sprinkle of flaky sea salt to balance the sweetness perfectly. Ideal for a sophisticated twist on classic chocolate chip cookies.
Ingredients
Pistachio Paste
- ½ cup (60g) roasted salted pistachios (no shell)
- 1 tbsp (15ml) olive oil
Cookie Dough
- 7 tbsp (100g) salted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg (at room temperature)
- ½ tsp vanilla bean paste
- 1 cup plus 2 tbsp (160g) all-purpose flour
- 1 tsp matcha powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (5oz/142g) dark chocolate chunks
- 2 tbsp ground pistachios (for topping)
- Flaky sea salt (optional for sprinkling)
Instructions
- Prepare the pistachio paste: Place 60g roasted salted pistachios in a small food processor and pulse until very finely ground. Add 1 tablespoon olive oil and continue to grind until a thick, coarse paste forms. Set aside.
- Note on ground pistachios: Grind approximately 90g pistachios initially, remove 30g for topping the cookies later before adding oil to the rest for making the paste.
- Make the cookie dough: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream together 7 tablespoons softened salted butter with both sugars (½ cup packed light brown sugar and ¼ cup granulated sugar) for 3 minutes on medium speed until pale and fluffy. Scrape down the sides of the bowl. Beat in 1 room temperature egg and ½ teaspoon vanilla bean paste until smooth and incorporated. Mix in the pistachio paste.
- Mix dry ingredients: In a medium bowl, whisk together 1 cup plus 2 tablespoons all-purpose flour, 1 teaspoon matcha powder, ½ teaspoon baking soda, and ¼ teaspoon salt until evenly combined.
- Combine wet and dry: Add the dry ingredient mixture to the butter mixture and fold gently until just combined. Fold in 1 cup dark chocolate chunks evenly throughout the soft, sticky dough.
- Chill the dough: Cover the bowl and refrigerate the dough for 2 hours to allow flavors to meld and dough to firm up.
- Preheat oven: Set oven temperature to 350°F (175°C). Line two large cookie sheets with parchment paper.
- Scoop and bake: Using a 1.35-ounce cookie scoop, place dough balls onto the prepared baking sheets spaced about 3 inches apart to accommodate spreading. Sprinkle the tops with the reserved ground pistachios. Bake for 10-12 minutes or until cookies are golden around the edges.
- Cool and finish: Remove pans from oven and transfer to a wire rack. Let cookies cool on the pans for one minute before transferring individually to the rack to cool completely. Optionally, sprinkle with flaky sea salt just before serving.
Notes
- Grinding extra pistachios for topping ensures a nice crunchy texture and visual appeal.
- Chilling the dough is essential for flavor development and to prevent excessive spreading.
- Using matcha powder adds a subtle earthy flavor that complements the pistachio and chocolate well.
- Flaky sea salt on top enhances the overall taste by balancing sweetness.
- Be sure not to overbake to maintain a soft and chewy center.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
