Indulgent Pistachio Chocolate Chunk Cookies You’ll Crave

Delight in these Pistachio Chocolate Chunk Cookies that combine rich chocolate and crunchy pistachios for a perfect harmony of flavors.

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Prep Time 15

Cook Time 11

Chilling Time 30

Total Time 56

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Unsalted Butter, softened Substitute with margarine for a dairy-free option.
¾ cup Granulated Sugar Can replace with coconut sugar for a lower glycemic index.
¾ cup Light Brown Sugar, packed Dark brown sugar can be used for a deeper flavor.
2 large Eggs Can substitute with a flaxseed meal mixed with water for a vegan option.
1 teaspoon Vanilla Extract Homemade extracts can be utilized as an alternative.
2 ¼ cups All-Purpose Flour Gluten-free flour blends may be used for a gluten-free version.
1 teaspoon Baking Soda Ensure freshness for effectiveness.
1 teaspoon Salt Can reduce quantity for low-sodium diets.

For the Mix-Ins

1 cup Unsalted Pistachios, coarsely chopped Other nuts like walnuts can be substituted.
1 ½ cups Semi-Sweet Chocolate Chunks Milk chocolate or dark chocolate can be used based on preference.
½ cup White Chocolate Chips Optional; omit or replace with extra semi-sweet chocolate.
Flaky Sea Salt Optional, for sprinkling.

Equipment

Mixing bowls
spatula
baking sheets
Parchment paper
Refrigerator

Method

Step‑by‑Step Instructions

In a large mixing bowl, cream together unsalted butter, granulated sugar, and light brown sugar. Beat until light and fluffy.
Add eggs one at a time, mixing well after each addition, then add vanilla extract.
In another bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet mixture, stirring until just combined.
Fold in chopped pistachios and chocolate chunks; add optional white chocolate chips if desired.
Cover and chill the dough in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C) and prepare baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto prepared sheets, spacing them about 2 inches apart.
Sprinkle a touch of flaky sea salt over the cookies before baking.
Bake cookies for 9-11 minutes until edges are golden and centers are soft.
Allow cookies to cool on baking sheets for about 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies can be customized with different chocolate types and nuts. Make sure to chill the dough for best texture.

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