Name: Salted Pistachio Dark Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted and browned; 2/3 cup light brown sugar; 2 tbsp white sugar; 1 large egg, room temperature; 1 tbsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt (only if using unsalted pistachios); 1/2 cup roasted and salted pistachios, finely chopped; 1 dark chocolate bar, chopped (approximately 3/4 cups); Flaky sea salt, for sprinkling

Jump to Recipe· 4.2 from 4 reviews

I absolutely adore baking cookies that combine rich, nutty flavors with a touch of salty sweetness, and this Salted Pistachio Dark Chocolate Chip Cookies Recipe has become one of my all-time favorites. The combination of browned butter, crunchy roasted pistachios, pockets of melty dark chocolate, and a sprinkle of flaky sea salt creates a cookie that’s simply unforgettable. It’s quick to prepare and skips the chill time, so you get fresh, irresistible cookies in under an hour. I can’t wait to share this gem with you, because every bite feels like a special occasion.

Why You’ll Love This Salted Pistachio Dark Chocolate Chip Cookies Recipe

What really excites me about this recipe is the incredible harmony of flavors playing together. The browned butter adds a deep, nutty richness that perfectly complements the roasted pistachios, while the dark chocolate chunks melt beautifully inside each cookie, giving bursts of bittersweet magic. The surprise hit for me is the flaky sea salt topping that turns every bite into a perfect balance of sweet and savory — it’s absolutely addictive!

Beyond taste, this recipe is super approachable and fuss-free. I love that you don’t need to chill the dough, which saves so much time and gets you warm cookies on the table fast. It’s perfect for last-minute gatherings or whenever you’re craving a cozy homemade treat. Whether you’re making them for a holiday party, family dessert, or a casual afternoon snack, these cookies always impress without any stress.

Ingredients You’ll Need

A clear glass bowl filled with thick cookie dough full of dark chocolate chunks and small green pieces, showing a soft, grainy texture. A black silicone spatula with a wooden handle is mixing the dough, covered with some of the dough itself. The bowl is placed on a white marbled surface, with some flour or dough residue lightly smeared inside the bowl. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Salted Pistachio Dark Chocolate Chip Cookies Recipe is in its simplicity and quality ingredients. Each one plays a key role in delivering the perfect texture, taste, and overall cookie experience.

Unsalted butter: Browning it enhances the nutty flavor and gives the cookies a silky, rich base.
Light brown sugar: Adds sweetness with a hint of molasses, keeping the cookies moist and chewy.
White sugar: Balances out the brown sugar for the right caramelized crunch.
Egg: Binds everything together and helps with that tender crumb.
Vanilla extract: Lifts all the flavors with its warm, sweet aroma.
All-purpose flour: The sturdy structure that holds everything in place.
Baking soda: Gives the cookies just enough rise and softness.
Salt (optional): Enhances overall flavor, especially if the pistachios aren’t already salted.
Roasted and salted pistachios: Provide crunch and a slightly salty, buttery flavor.
Dark chocolate bar: Chopped into chunks, offering rich, bittersweet bursts throughout.
Flaky sea salt: Sprinkled on top for the ultimate sweet-salty finish.

Directions

Step 1: Start by browning the butter in a medium pan over medium heat. Watch as it melts, crackles, and foams. Keep stirring to prevent burning. When it turns a golden brown with a beautiful nutty aroma, remove it from the heat. Transfer the butter to a glass bowl and let it cool for about 30 minutes.

Step 2: While the butter cools, preheat your oven to 350°F and line a baking sheet with parchment paper. This makes cleanup easy and keeps your cookies from sticking.

Step 3: In a large bowl, whisk together the cooled browned butter, light brown sugar, and white sugar until the mixture is smooth and well combined.

Step 4: Add the egg and vanilla extract. Whisk again until the batter lightens in color and has a creamy, smooth texture.

Step 5: Gently fold in the flour, baking soda, and salt (if using). Mix until the dough is almost combined but be careful not to overmix. Then fold in the chopped dark chocolate and pistachios, ensuring even distribution throughout the dough.

Step 6: Use a cookie scoop to portion the dough onto the prepared baking tray. I like to bake 5 to 6 cookies at a time to keep them evenly spaced and perfectly cooked. If the dough feels too soft to scoop, pop it in the fridge for 15 minutes.

Step 7: Bake the cookies for 12 to 15 minutes. You’ll know they’re done when the edges have turned a lovely golden brown but the centers still look a bit puffy and slightly undercooked.

Step 8: As soon as they come out of the oven, sprinkle the tops with a dash of flaky sea salt and, if you like, a few extra chopped pistachios and pieces of dark chocolate for garnish.

Step 9: Let the cookies cool on a rack before digging in. This allows them to firm up just right while keeping that soft, chewy center.

Servings and Timing

This Salted Pistachio Dark Chocolate Chip Cookies Recipe makes about 9 generous cookies, perfect for sharing or indulging yourself over a couple of days. Preparation time is quick — about 20 minutes including browning the butter and mixing everything. Baking takes around 13 minutes, though it’s best to monitor the edges for that perfect golden color. Including cooling time, you’re looking at roughly 45 to 50 minutes from start to finish. No chill time means these come together faster than most gourmet cookies, which I love.

How to Serve This Salted Pistachio Dark Chocolate Chip Cookies Recipe

The image shows two large cookies on a brown paper with a white marbled surface underneath. Each cookie has a golden-brown color with a soft, slightly crinkled texture. Visible are chunks of melted dark chocolate and pieces of green pistachio nuts scattered on top, giving a mix of dark brown and green colors across the surface. One cookie is stacked on top of the other, with the top cookie partially broken revealing a warm, soft inside texture oozing dark chocolate. In the background, slightly blurred, there are more cookies and a glass jar with turquoise metal clips filled with chopped pistachios. Photo taken with an iphone --ar 4:5 --v 7

I like to serve these cookies either warm or at room temperature because that’s when the chocolate is still melty and the pistachios are full of crunch. They’re perfect alongside a glass of cold milk for a classic cozy pairing, or with a freshly brewed coffee to balance out the rich flavors. For a grown-up twist, I sometimes enjoy them with a glass of dessert wine like a tawny port or even a light cocktail with hints of vanilla or almond.

Presentation-wise, I arrange them on a simple wooden board or a colorful plate to let the cookies shine. Adding extra chopped pistachios and a sprinkle of flaky sea salt on top just before serving makes them look as irresistible as they taste. They’re a fantastic treat for holiday gatherings, casual family dinners, or even as a thoughtful homemade gift packaged in pretty boxes or jars.

If you want to keep things casual, a small stack of three cookies per person is a perfect portion that feels indulgent but balanced. For parties, I suggest making a platter with these alongside other small desserts like biscotti or macarons for a delightful cookie spread.

Variations

I’m always experimenting with ways to tweak this Salted Pistachio Dark Chocolate Chip Cookies Recipe, and it’s surprisingly versatile. If pistachios aren’t your favorite, try swapping them for toasted almonds or pecans for a different nutty crunch. For those who prefer a twist on sweetness, semi-sweet or even milk chocolate chunks work beautifully instead of dark chocolate.

If you’re baking for friends with dietary restrictions, I recommend easy swaps like using unsweetened applesauce or a flax egg to make it vegan. Gluten-free flour blends can stand in for all-purpose flour, but I suggest choosing a blend designed for baking to maintain that tender cookie texture. Another fun variation is adding a pinch of cinnamon or cardamom to the dough for a subtle warming spice that pairs wonderfully with the pistachios and chocolate.

For an alternative technique, try shaping the dough into smaller bite-sized balls and baking for less time for daintier cookies, or press some dough into a pan and slice after baking for a chewy cookie bar style. No matter how you customize them, these cookies always deliver incredible flavor and texture.

Storage and Reheating

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature, layering them between sheets of parchment paper to keep them from sticking. This method keeps them fresh and chewy for up to 4 days. If you notice they start to dry out, popping them in the oven for a few minutes before serving refreshes their texture beautifully.

Freezing

Yes, these cookies freeze really well! Whether you freeze baked cookies or the dough balls, I recommend using a freezer-safe container or zip-top bag. For dough balls, freeze them individually on a tray before transferring to a bag to prevent sticking. They keep up to 3 months frozen. When you’re ready to enjoy, just bake the dough from frozen adding a couple of extra minutes to the baking time, or thaw baked cookies overnight in the fridge for a delicious treat anytime.

Reheating

To reheat, I prefer warming cookies gently in the oven at 300°F for about 5 minutes, which helps melt the chocolate chunks again and restore that freshly baked feel. Avoid microwaving as it can make the cookies turn chewy or rubbery. If you want a quick warm-up, a short 10 to 15 second zap in the microwave can work but keep a close eye on them.

FAQs

Can I use salted pistachios instead of unsalted?

Absolutely! If you use salted pistachios, I recommend skipping the extra salt in the dough to avoid over-salting. The crunchy salted nuts add just the right hint of salt throughout the cookie, and you can still sprinkle a bit of flaky sea salt on top for that perfect sweet-salty finish.

Why do I need to brown the butter?

Browning the butter develops rich, nutty flavors that elevate these cookies from ordinary to extraordinary. It adds depth and a subtle caramel note that perfectly complements the pistachios and dark chocolate. Plus, it contributes to a wonderfully tender texture.

Can I make these cookies gluten-free?

Yes! Simply replace the all-purpose flour with a gluten-free baking blend that’s suitable for cookies. Be sure to choose one with xanthan gum included or add a binding agent so the texture stays soft and chewy like traditional cookies.

How do I prevent cookies from spreading too much?

If your cookies are spreading too much, chilling the dough for 15 to 30 minutes before baking helps firm it up. Also, make sure your baking soda is fresh since old leavening agents can affect spreading. Using parchment paper or a silicone baking mat also helps keep cookies evenly shaped.

Can I substitute dark chocolate chunks with chocolate chips?

Definitely! While I prefer chopping a dark chocolate bar for larger, melty pockets of chocolate, chocolate chips work just fine and are more convenient. Using high-quality chips will give you the best flavor and texture.

Conclusion

I truly hope you give this Salted Pistachio Dark Chocolate Chip Cookies Recipe a try because it encapsulates everything I love about homemade cookies — simple ingredients, warm cozy flavors, and that extra touch of fancy with pistachios and flaky sea salt. Baking these is a joy from start to finish, and sharing them brightens up any moment. Happy baking and savor every delicious bite!