Dark Chocolate Chunk Pistachio Cookies
Published on November 30, 2024
Quick Summary
Dark Chocolate Chunk Pistachio Cookies-soft and chewy cookies with puddles of dark chocolate, crunchy pistachios, and a sprinkle of flaky sea salt. These unique, elegant cookies are SO delicious!
Pin this now to find it later
Pin ItThese Dark Chocolate Chunk Pistachio Cookies are a favorite. I love dark chocolate and pistachio together, have you tried my dark chocolate pistachio toffee? The combo also works in COOKIES!
The pistachios bring an unexpected buttery richness to the cookies and the nutty crunch pairs so nicely with the melty dark chocolate! The edges are crisp and the centers are soft and chewy. The pistachios also add a festive pop of color which makes them the perfect holiday cookie!
Pistachios and dark chocolate chunks elevate the cookies to a more elegant level, making them feel gourmet and extra special…but they are EASY to make!
If you are looking for a new cookie to WOW your family and friends, you have to try these!
Ingredient Notes
- Butter: Make sure the butter is at room temperature. It shouldn’t be greasy or too soft. You want it to barely give when you press your thumb into the butter stick.
- Pistachios: You can use salted or unsalted pistachios, just adjust the salt in the recipe to your liking. If you want to save time you can buy shelled pistachios. Give the pistachios a rough chop before stirring into the dough.
- Chocolate: I like to use dark chocolate for this cookie recipe. Buy your favorite chocolate bar and chop it up! I like Guittard or Trader Joe’s pound plus bars. If you don’t like dark chocolate, you can use semisweet, milk chocolate, or white chocolate.
- Flaky Sea Salt: I like to top the cookies with a little flaky sea salt! It makes them extra special.
How to Make Dark Chocolate Pistachio Cookies
- Preheat oven to 350 degrees F. Line a large baking sheet with 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.
- Add the egg and vanilla and beat until combined.
- 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 10 to 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 5 minutes.
- Transfer cookies to a wire cooling rack and cool completely.
How to Store & Freeze
- Storing: The baked cookies will keep in an airtight container for up to 4 days on the counter.
- Freezing Cookie Dough: If you want to freeze the cookie dough, place the cookie dough balls on a tray and freeze for 30 minutes until hard. Transfer to a freezer container or bag and freeze for up to two months. You don’t have to defrost before baking, just add a few extra minutes to the baking time.
- Freezing Baked Cookies: You can also freeze the baked cookies for up to 3 months in a freezer bag or freezer container.
More Cookie Recipes
- Brown Butter Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
- Oatmeal Chocolate Chip Cookies
- Maple Pecan Chocolate Chip Cookies
- Salted Malted Crispy Chocolate Chip Cookies
Check out more COOKIE RECIPES!
Dark Chocolate Chunk Pistachio 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
- Flaky 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 10 to 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 5 minutes. Transfer cookies to a wire cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
These may have just made it to the top of my ‘to do’ list. Meh… chores, cleaning, shopping, it can all wait… cookies need to happen, PRONTO!
Pistachio and chocolate are so good together in cookies!
These might be the perfect cookie.
I’ve made these twice now with definite plans to make again (I’ve been told I have to!). Great recipe!
It actually hurts I want them so bad.
These cookies look really yummy! I loooovee pistachios and can only imagine them in a chocolate chip cookie!
I hear you on the “to-do” list. Just sitting there, staring at me. . I would totally rather just sit on the couch and munch on these!! These cookies are perfection!! LOVE!
ohhhh yum yum yum. I love the idea of pistachios in there. The shortened time between Christmas and Thanksgiving is madness!
This is such a fabulous flavour!! Love!
Love all the goodies in this cookie!
Ahhh I love chocolate and pistachio together, and now with sea salt too!? I am jealous of the people who got these.
LOVE these, Maria!!! Those pistachios are gorgeous, and love the pistachio, dark chocolate and sea salt combo. And my halls are barely decked — cookies are WAY more important. 😉
Love the pistachios in these cookies! I’ve never tried Gold Metal Flour and would really love to!
I love these cookies! Anything with pistachio is a winner in my book!!
dark chocolate and pistachio – yes, m’am!
These sound great! I love pistachios, and sea salt in desserts is my favorite!
The pistachios are such a wonderful addition!
Pistachio and chocolate is one of my favorite combos! So salty sweet. Perfect!
I really love pistachios but I seem to always just eat them out of hand. I need to incorporate them into my baking more often!
I just made these and they are so good!! Thank you for the great recipe! 🙂
Pistachios and chocolate, especially dark chocolate, is such a classic combination – one of my favourites. But the added sea salt is a really lovely touch!
Love sea salt with sweets!
Girl…. chocolate and pistachios are just about my favorite ingredients ever!
Loving all the flavors in these cookies!
These look delicious! I need to bake with pistachios more often.
Making these soon! Love the pistachios!
Love these cookies! Pistachios are my new obsession these days!
I love pistachios! These look sooooo yummy!
I love it! Two of favorites in cookies – chocolate and pistachio 😀
Mm yummmmm. These look amazing .
Whoa these cookies look awesome. I’ve been on a baking frenzy lately and think I’ll be adding these to my weekend baking list. Gorgeous photos.
I was just eating trail mix today that had pistachios in it and I was remembering how much I love them but don’t buy them often enough! Maybe it’s the shelling issue…Guess I’ll have to spring for the shelled ones, but I need to keep some barriers between me and the food sometimes 🙂
Yum! The last time I bought pistacios they were not shelled. Big mistake!
unsalted pistachios, yes? 🙂
What did you use for the dark chocolate…a candy bar? Also, the pistachios, are they salted?
Yes, I chopped up a dark chocolate candy bar. Use your favorite chocolate. I used unsalted pistachios. If you have salted, just sprinkle a little less sea salt on the cookies.
These are so good! I made them dairy and gluten free and they turned out great!!!!!
Used GF flour, Earth Balance butter & DF chocolate chunck… my family loves them!
Thanks for answering my questions…just have a couple more. What candy bar did you use and is it ok if i use dark chocolate chips instead of a candy bar? Im not sure if the chips would be a bit different than a candy bar.
Thank you for answering my questions. My husband and I made these today and they are amazing! I dont know what size cookie dough scoop you used because your cookies look big and perfectly round. We got 31 cookies out of our batch and they were a little lumpy…but delicious. 🙂
Maria,
These look delicious! I didn’t have straight pistachios, but I did have a pistachio/almond/cashew/peanut mix so I had my son chop them up (and eat the peanuts as his fee) and included a bit of orange zest since I’ve got cases of band fruit fundraiser fruit that need to get used.
I like to make my dough a couple of days before baking, so I’ll patiently wait until it’s time to bake. Thanks!
Saw this recipe and wanted to make them right away! Made them for a dinner party last night and they were a big hit – everyone asking for the recipe. Thank you for sharing – they are fantastic!
Oh my!!! These look and sound stunning…
would dried cherries be too much in this cookie?? Think the colors would be great, but do not want to “over do” a good thing???? thanks
I just finished baking these cookies. They are gorgeous!! I cannot wait to try one. I definitely agree on using pre-shelled pistachios next time. I now no longer have nails left on my thumbs from that process. Oh well. Thanks for the recipe!!
I baked these cookies last night along with your oatmeal biscoff cookies (4th time I baked them) and they are now my new favorite cookies. Boyfriend approved!! Thank you so much for this delicious recipe. I am certain they will be a hit after Christmas dinner.
Great recipe! I changed it a bit and posted my version with a link to your original post: http://www.embodily.com/2014/02/dark-chocolate-pistachio-almond-flour.html
I like the taste but wouldn’t make them again. The dough was impossible to work with–too crumbly. I tried refrigerating it but it didn’t help.
I am so making these today!
I just baked these and they are super duper yummy! Thank you for sharing this recipe. I made these with ikea chocolate bars. A mix of dark and milk chocolate. I’m so going to make this again 😀 thumbs up!
I just finished making dozens and dozens of cookies for a cookie exchange party and these were by far my favorite! they came out perfect. SALTY & SWEET! what more could you ask for? Great recipe. Thank you!!
When I saw pistachio I had to take a look at the recipe. My family LOVES Pistachios!! So a cookie with them? YES!!! Pinning it!!
These look amazing and can’t wait to make them! Quick question, do you recommend using salted or plain pistachios? I’m assuming plain but wanted to verify. Thanks!
Hello! Is it okay to freeze the dough?
Yes!
Wow! I just made these today and they are amazing!!!! Will definitely be keeping this recipe!
I made these the first time today andthey tasted gorgeous but fell apart. The chocolate was melting everywhere and breaking up the cookies. Any suggestions please? C
These cookies are fantastic! I have changed out the additions as well and they are still fantastic. (I did lemon chip and pistachio in one batch, cherry, white chocolate and dark in another.). They are out of this world every time., making this recipe my go to any time I crave cookies, which is often. I’m going to try gcandied ginger and dark chocolate next. Thank you for the inspiration!
If you used already salted pistachios, would you need to add the salt on top?
OK, I am posting another comment – please delete my last comment with my apologies. I just reread recipe and see that it says 1 1/2 cups of flour. I swear I saw 2 1/2 cups of flour and made these cookies with that much flour, TWICE! That is clearly my bad. I will re-try them with the correct amount of flour. Sorry
I am glad you figured out the problem because we love these cookies! I hope you have better luck with the right amount of flour:) Enjoy!
I am a little late to the ballgame, but oh my goodness. These are at the top of my December 2015 to do list! ….Or this weekend’s to do list.
I think I’ve just found the perfect cookie recipe! These turned out fantastic! Thank so much for the recipe! I’ve shared your link on my blog! https://iamproductivelyprocrastinating.wordpress.com/2015/11/20/adventures-in-procrasti-baking-the-cookie-edition/ Cheers!
Mine are good! But they didn’t sink 🙁 Do you think I used too much baking soda? Or maybe my butter wasn’t soft enough?
Am I missing something? Can’t see the receipe…Thanks.
After a bit of conversion to metric amounts and volumes the recipe was easy enough to make. With just 12 minutes of oven time, I quickly had a jar full of delicious cookies. My son, a natural connoisseur, called them the best cookies he ever ate. So yeah, this recipe is there to stay!
This is by far the best cookie recipe I have ever made. I am no Betty Crocker but these cookies are so delicious! They are easy to make too! I added both the dark chocolate and milk chocolate chunks. I suggest that you double the recipe because they don’t last long. They are eaten before you know it!
I LOVE the flavor of this recipe! What a GREAT combination. I don’t have white sugar on hand so i switched it up for half a cup of brown sugar and 2 tbsp of honey. Could this be why my cookies aren’t flatter with the crackles on top. They are very tasty, but don’t look like the picture. They are more domed and denser. Thanks!
These are totally YUM!! I used dark brown sugar instead of the light brown and baked in a convection oven to get that crisp outside and tender, chewy inside, but otherwise this was spot on!! Thanks for sharing it, even though I’m late to the party :p
Glad you liked the cookies!
These are sooooo good!! I made them gluten free by using 1 1/2 cups almond flour. I also added 1/2 cup chopped dried cherries. My go to cookie now!!
Made them twice in one week per request. Went with a full cup of pistachio in the second batch. Excellent taste and texture.
Thought I’d give them a try. Doubled the recipe and glad I did. These cookies were delicious. Shared them with friends and got great reviews. Going to try freezing some.
Tried these today, flavor is very good but texture is too cakey for my taste. They came out quite dry. I prefer gooey cookies. Tried to bake them less in the second batch but still the same issue. The dough also seemed very dry to me. Followed the recipe exactly though. Just used dark chocolate instead of a candy bar.
This recipe has brought my family and friends together.
I love making cookies unfact my nickname is Cookie,I can’t wait to make these cookies,thank you for sharing.
Love the cookies is it ok okay to freeze cookies
Yes!
I know this post is an older one, but I just wanted to say thank you for this terrific recipe! I was in a cookie pinch last night (had a cookie exchange and some ruined sugar cookies) and knew I could turn to these. They’re a hit everywhere I take them and they always turn out so well.
My only regret is that I forgot to double the batch.
Mine were a bit on the bigger side, so I got 20 out of the recipe. I baked them for 15 minutes, to accommodate their generous size and my temperamental oven. They came out beautifully! Crisp edges, chewy centers. Delicious!
Are you using salted pistachios or unsalted?
I like salted but either will work!
Thank you! 🙂
These are my very favourite cookies, bar none!!! Thanks for the recipe.
So happy I tried this! The ingredients are a perfect combination. This is my new favourite. My cookies didn’t turn out as flat as on the picture. Is there a technique to that? Nevertheless, the chunky and chewy texture is still great!
Don’t pack your flour, sounds like too much flour? Glad you liked the cookies.
OMG!!!!! These cookies are the bomb dot com!!!!!! I wish everyone could virtually taste this deliciousness:) Thanks for posting this recipe. I will be taking these cookies to work tomorrow….if there are any left lol.
Btw I followed the recipe almost exactly just put a dash of baking powder and a tiny bit less flour as I prefer soft and flat cookies. I also mixed everything by hand!
I made these cookies many times and one of my favorite cookies. I tried something different the last time I made them. I used Lindt chili dark chocolate bars . They came out awesome. I got a taste of a little heat along with the sweet and salt in every bite.
I made these today (added some orange essence too), they are now my favourite cookies! Great texture, amazing taste, I love them! Thanks for this recipe.
These were great – that perfect crisp on the outside/chewy on the inside combination.
So glad you loved the cookies!
The recipe worked out perfectly for a Bavarian family, too! Thanks for sharing these wonderful cookies!
You are welcome! Glad you loved the cookies!
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.
OMG- I am adding these to my holiday baking list IMMEDIATELY!
Can’t wait to make them- Thank You!
I hope you love them. The flavors are so good!
Do you use salted or unsalted pistachios?
Either will work! I like a salty kick and that is usually what I use.