These pistachio chocolate chunk cookies are soft, chewy, oozing with puddles of dark chocolate and crispy pistachios. It’s addiction at first bite!
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If you’ve ever tried and loved my Hazelnut Chocolate Chunk Cookies, then you need to try this version with pistachios. Like for the hazelnut version, I used both ground pistachios and chopped pistachios in the cookie dough, creating an irresistible contrast of texture.
Combined with dark chocolate, pistachios and sea salt do amazing in these nutty cookies. We love these pistachio chocolate chunk cookies while still warm and gooey, with crispy edges and large poodles of melting dark chocolate.
Pistachio Chocolate Chunk Cookies are…
- Super nutty, with the combination of both ground and chopped pistachios in the cookie dough
- Oozing with dark chocolate puddles
- Soft and chewy, while slightly crispy on the edges
Key ingredients
- Pistachios, of course! Make sure you choose shelled, unsalted pistachios for this recipe, and ensures they are as fresh as possible. Nuts tend to turn rancid quickly, which can give an unpleasant flavor to the cookies if too old.
- Dark chocolate. I used a mix of roughly chopped dark chocolate bars and chocolate chips. The combination of both enables a good distribution throughout. Keep the larger pieces of chocolate bars to place on top of the cookie balls: it will create these large poodles of melted chocolate we’re all obsessed about!
- Sea salt. Don’t skip it; it really helps boost the dark chocolate flavors and also pairs incredibly well with the nutty pistachios.
How to use pistachios in these cookies?
The secret of these pistachio chocolate chunk cookies resides in the fact that we’re using ground pistachios in the cookie dough to create a slightly nutty texture. Top top it off, we add chopped pistachios for a crunchier bite.
Ground pistachios. Simply pulse the pistachios several times in a food processor until they are finely ground. Make sure you stop the process before they become pistachio butter!
Chopped pistachios. You can either do this by chopping them roughly with a pairing knife or by pulsing the pistachios just a few times in a food processor. You want to ensure they’re still big enough so they are crunchy to the bite. I also like to keep some extra chopped pistachios to sprinkle over the baked cookies when they’re just out of the oven.
Pro tips for success
- Stick to the recipe. Like for any cookie recipe, it’s important to measure the ingredients correctly and respect the quantities mentioned in the recipe (do not try to cut out the sugar quantity).
- Always chill the cookie dough before using. It allows the flavors in the cookie batter to develop, the flour to hydrate slightly, and the butter to chill down. Chilling the dough also prevents the cookies from spreading out when baking.
- Under-bake the cookies slightly. It usually takes 12 minutes for these pistachio chocolate chunk cookies to bake. The cookies are done when they’re slightly under-baked, i.e. just set in the center and slightly crispy on the edge. They will continue to bake as they cool down on the warm baking sheet outside of the oven.
- Use chocolate bars to create melty chocolate pockets. Place a large piece of chocolate bar on top of each cookie dough ball right before baking to get melty chocolate in your pistachio cookies.
How to store these pistachio cookies?
Storing. Pistachio chocolate chunk cookies are best eaten freshly out from the oven, when still warm and oozing with melty chocolate. Store in an airtight container and warm up individually in the microwave for a minute or so before eating.
Freezing. You can freeze the cookie dough balls in a freezer-safe bag and bake them in small batches directly from frozen, prolonging the baking time by a few minutes if needed.
Other cookies you’ll LOVE:
- Fudgy Chocolate Brownie Cookies
- Hazelnut Chocolate Chip Oatmeal Cookies
- The Best Chocolate Chip Cookies
- Chocolate Chip Skillet Cookie
Pistachio Chocolate Chunk Cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Cookies
These pistachio chocolate chunk cookies are soft, chewy, oozing with puddles of dark chocolate and crispy pistachios. It’s addiction at first bite!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 ¾ cups (210g) all-purpose flour
- 1½ teaspoon cornstarch
- 1 teaspoon baking soda
- 1 pinch of salt
- ¾ cup (180g) unsalted butter, melted
- ¾ cup (135g) light brown sugar
- ⅓ cup (70g) granulated sugar
- 1 large egg
- 1 yolk
- 2 teaspoons vanilla extract
- ½ cup (75g) pistachios, ground
- ½ cup (75g) pistachios, chopped
- 1 cup (150g) dark chocolate chip and/or chocolate chunks
- Sea salt, to serve
Instructions
- In a large bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- Pulse ½ cup pistachios in a food processor several times until finely ground but with still some texture to it. Transfer to a bowl and set aside. Pulse the remaining ½ cup pistachios until roughly chopped.
- In a medium-sized bowl, whisk together the melted butter and brown sugar and granulated sugar vigorously until no sugar lumps remain. Whisk in the egg, yolk, vanilla extract and ground pistachios.
- Pour the wet ingredients into the dry ones and mix together with a rubber spatula. Fold in the chocolate chunks and the chopped pistachios. Cover the dough and chill in the refrigerator for 2 hours minimum. Take the dough out and allow to soften at room temperature for 10-15 minutes before using it.
- Preheat the oven to 325°F (160°C) and line two large cookie sheets with parchment paper. Roll the dough into balls so that balls are taller than wide and place on each parchment paper, leaving enough space in between each of them.
- Bake each batch for about 12 minutes*, or until set on the edges and still slightly jiggly in the center. Remove from the oven, and sprinkle some sea salt over the cookies. Let cool for 10 minutes on the baking sheet, then transfer to a cooling rack. Enjoy lukewarm, when still gooey in the center.
Notes
* Do not worry if the cookies look a little bit under-baked at first, they will continue to bake on the baking sheet out from the oven. Leave on the baking sheet for 10 minutes and transfer to a cooling rack.
Did you make this recipe?
Lastly, if you make this Pistachio Chocolate Chunk Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
