Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies
Updated March 04, 2021
Quick Summary
Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies-these sweet and salty cookies are always a good idea! The flavors are incredible!
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Pin ItMy December “to do” list is very long, but I am ignoring it. I haven’t been in a productive mood. I’ve been hiding my list so I can stay in my pajamas all day, watch holiday movies with Caleb, read my book, and BAKE! I may not have any Christmas shopping done and our halls are not decked, but I do have cookies! I made Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies and they are divine! That counts for something right?
Cookies are my favorite part of December! I love baking old favorites and creating new recipes.
These Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies are a new favorite. I love dark chocolate and pistachio together and they taste even better in cookie form!
If you are feeling lazy like me this month, make sure you buy shelled pistachios. Otherwise, you are going to be spending your day shelling pistachios. I guess that wouldn’t be a bad thing if you have a holiday movie to watch. Another reason to not be productive:)
These cookies are perfect! The edges are crisp and the centers are soft and chewy. The pistachios, dark chocolate chunks, and sea salt make the buttery cookies irresistible. The pistachios also add a festive pop of color which makes them the perfect holiday cookie!
Ignore your “to do” list and bake Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies. And if you are in the zone and not willing to ignore your list, just add Bake Dark Chocolate Chunk Pistachio, and Sea Salt Cookies to the top of your list. Then you can feel accomplished. Either way, enjoy some cookies! Happy baking!
Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped pistachios, shells removed
- 1 cup chopped dark chocolate
- Sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- Using a mixer, cream butter and sugars together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
- With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.
- Stir in the pistachios and chocolate chunks. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt. Bake cookies for 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.
Nutrition
Have you tried this recipe?
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English measures PLEASE
Hi there, is it possible to use almond flour for this recipe?
I don’t recommend using it. It has a very different texture and consistency than regular flour.
Loving the look of this recipe!
Is it okay for the cookie dough to be left in the fridge overnight and then the cookies baked in the morning?
Generally speaking, refrigeration is fine, and sometimes recommended, as it prevents over-spreading while baking. The higher the butter content, the greater the chances of spreading in the oven. I recommend the dough sit out for about 10 mins, after refrigeration , prior to baking. I am not a professional baker, just amateur, but I have found this tip to be very helpful.
Do you have a tool that converts measurements to grams?
If I don’t already know the conversion, I just ask Alexa
Here’s what I used for the ingredients I weighed:
180 g flour
50 g granulated sugar
165 g brown sugar
These are SO good! I have made them several times now, and am about to make them again as a gift for someone. Always very popular when I bring them to work or other functions.
Just want to leave my gratitude and love for this recipe- my all-time favourite cookies. Perfect texture, magnificent flavour balance Every time I make them people are slack-jawed with amazement. I’m making them right now for a school do, and I am already prepared to send off a round-email the next day!
I am so glad you love them.
Top recipe great flavor combos… my go-to cookie recipe
I really enjoyed these cookies! I swapped the chopped dark chocolate for a trio blend of white, milk and dark callets. Because of this the cookie was a bit on the sweet side, but was still really nice and moreish. Really lovely consistency, not cakey – more moist and gooey. My new go to!
These are my family and friends favorite cookies. I always double the recipe so my husband can take some to work too! 5 stars!
I am thrilled you love them. Thanks for sharing.