Dark Chocolate Chunk Pistachio Cookies
Recipe from Two Peas and Their Pod
Buttery cookies with dark chocolate chunks, chopped pistachios, and a touch of sea salt! These cookies will rock your world!
Servings: 24 cookies
Calories: 165kcal
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
Store the cookies in an airtight container on the counter for up to 3 days. Freeze for up to 3 months.
Nutrition
Calories: 165kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 78mg | Potassium: 126mg | Fiber: 1g | Sugar: 11g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg