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Salted Pistachio Dark Chocolate Chip Cookies Recipe

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4.2 from 4 reviews

These Salted Pistachio Dark Chocolate Chip Cookies combine the rich nuttiness of browned butter with crunchy roasted pistachios and melty pockets of dark chocolate, finished with a sprinkle of flaky sea salt for the perfect balance of sweet and savory. Quick to prepare without any chill time, these buttery cookies are an irresistible American dessert treat.

  • Total Time: 33 minutes
  • Yield: 9 cookies

Ingredients

Butter and Sugars

  • 1/2 cup unsalted butter, melted and browned
  • 2/3 cup light brown sugar
  • 2 tbsp white sugar

Wet Ingredients

  • 1 large egg, room temperature
  • 1 tbsp vanilla extract

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt (only if using unsalted pistachios)

Add-ins and Toppings

  • 1/2 cup roasted and salted pistachios, finely chopped
  • 1 dark chocolate bar, chopped (approximately 3/4 cups)
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the Butter: Melt the butter in a medium-sized pan over medium heat. Stir continuously as it melts, crackles, and becomes foamy. Continue cooking until the butter turns a golden brown color and emits a nutty aroma, about 5 minutes. Remove from heat and transfer to a glass bowl to cool for 30 minutes.
  2. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  3. Mix Sugars and Butter: In a large bowl, whisk together the cooled browned butter (warm is fine), light brown sugar, and white sugar until combined.
  4. Add Egg and Vanilla: Whisk in the egg and vanilla extract until the mixture is light in color and smooth in consistency.
  5. Incorporate Dry Ingredients: Toss in the flour, baking soda, and salt (if using). Gently fold the ingredients until almost combined.
  6. Add Pistachios and Chocolate: Fold in the chopped dark chocolate and pistachios until there are no visible flour streaks.
  7. Form Cookies and Bake: Using a cookie scoop, place dough balls onto the prepared baking sheet, about 5-6 at a time. Bake for 12-15 minutes until edges are golden but centers remain puffy. If dough is too soft, chill for 15 minutes before scooping.
  8. Add Finishing Touches: Immediately after baking, sprinkle the warm cookies with flaky sea salt and add extra chopped pistachios and chocolate if desired.
  9. Cool and Serve: Allow cookies to cool on a rack before enjoying.

Notes

  • No chill time needed initially, but dough can be chilled for 15 minutes if too soft to scoop.
  • Use salted pistachios to avoid adding salt if preferred.
  • Brown butter carefully to avoid burning; the nutty aroma signals it’s ready.
  • Flaky sea salt enhances the flavor contrast and texture in the finished cookies.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/salted-pistachio-dark-chocolate-chip-cookies-recipe/