Name: Pistachio Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
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

Pistachio Chocolate Chunk Cookies

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Author: Delphine Fortin
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!

Ingredients

Scale

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

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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.