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Pistachio Chocolate Cookies Recipe

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3.8 from 7 reviews

Delight in these rich and chewy Pistachio Cookies, loaded with finely ground pistachios and chunks of dark chocolate. Perfectly balanced with brown sugar and vanilla, they offer a buttery texture and a satisfyingly nutty crunch. Finished with a sprinkle of flaky sea salt and extra pistachios, these cookies are an elegant treat for any occasion.

Ingredients

Dry Ingredients

  • 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients and Mix-ins

  • 3/4 cup (168 g) salted butter, softened
  • 3/4 cup (165 g) light brown sugar
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 1 tbsp vanilla extract
  • 1/2 cup (70 g) pistachios, finely ground
  • 6 oz (170 g) dark chocolate bars (60% cacao), chopped
  • 1/2 cup (70 g) pistachios, roughly chopped

Garnish

  • Flaky sea salt
  • Extra chopped dark chocolate
  • Extra chopped pistachios

Additional Ingredient for Processing

  • 1/2 cup (70 g) pistachios for grinding

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside to ensure easy cookie removal and even baking.
  2. Grind Pistachios: Place 1/2 cup of pistachios into a food processor and pulse until they become very finely ground, nearly reaching a nut butter consistency. Set this mixture aside for incorporation into the dough.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure even distribution of leavening agents and salt in the dough.
  4. Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed to cream the softened salted butter with the brown sugar and granulated white sugar until the mixture becomes light and fluffy, about 2 to 3 minutes. Alternatively, a stand mixer with a paddle attachment can be used.
  5. Add Egg Yolks, Vanilla, and Ground Pistachios: Mix in the egg yolks, vanilla extract, and the finely ground pistachios at medium speed until the mixture is pale and fluffy, approximately 1 to 2 minutes. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
  6. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined to prevent overmixing and maintain cookie tenderness.
  7. Fold in Chopped Chocolate and Pistachios: Using a rubber spatula, gently fold the chopped dark chocolate pieces and roughly chopped pistachios into the cookie dough evenly.
  8. Scoop and Arrange Cookies: Using a large cookie scoop (with a capacity of 2 tablespoons), portion out the dough into balls and arrange them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  9. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes. For gooey, soft cookies, opt for 10 minutes; for a crisper texture, bake for 12 minutes.
  10. Cool and Shape: Remove the cookies from the oven and let them cool on the baking sheet for five minutes. When still warm, gently press a large circular cookie cutter around each cookie to create a perfect shape. Transfer the cookies to a wire rack to cool completely.
  11. Garnish: While the cookies are cooling, sprinkle extra chopped dark chocolate, chopped pistachios, and flaky sea salt on top to add flavor and texture enhancements.

Notes

  • Make sure the egg yolks are at room temperature for better incorporation and texture.
  • Do not overmix the dough once the flour is added to maintain tender cookies.
  • Use high-quality dark chocolate with at least 60% cacao for the best flavor.
  • The chopped pistachios and flaky sea salt on top add an elegant finish and enhance the cookie’s texture.
  • For softer cookies, bake for the lower end of the cooking time and let them cool properly.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://cookedbysarah.com/pistachio-chocolate-cookies-recipe/