Description

These thick and chewy pistachio cookies are packed with rich pistachio flavor and chunks of dark chocolate in every bite. Finished with flaky sea salt, they have a bakery-style texture with crisp edges and soft centers.

Ingredients

1/2 cup (70 g) pistachios, finely ground

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

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, room temperature

1 tbsp vanilla extract

6 oz (170 g) dark chocolate bars, chopped (60% cacao)

1/2 cup (70 g) pistachios, roughly chopped

Flaky sea salt, extra chopped chocolate, and extra chopped pistachios for topping

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Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Add 1/2 cup pistachios to a food processor and pulse until very finely ground, almost to a nut butter consistency. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
Add the egg yolks, vanilla extract, and ground pistachios. Mix until pale and fluffy, about 1 to 2 minutes, scraping down the bowl as needed.
Add the dry ingredients and mix on low speed until just combined.
Fold in the chopped dark chocolate and chopped pistachios with a rubber spatula.
Scoop the dough into 2-tablespoon portions and place them 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, depending on desired texture.
Cool on the baking sheets for 5 minutes, then transfer to a wire rack.
Immediately after baking, shape cookies with a round cutter if desired and top with extra chocolate, pistachios, and flaky sea salt while still warm.

Notes

Use semi-sweet or white chocolate for a sweeter variation.

Add a small amount of almond extract for enhanced pistachio flavor.

Chill the dough before baking for thicker cookies.

Store in an airtight container at room temperature for up to 4 days.

Freeze baked cookies or unbaked dough balls for longer storage.

Warm cookies in the microwave for 8 to 10 seconds before serving.

Unsalted butter can be substituted by adding a pinch of extra salt.

Nutrition

Serving Size: 1 cookie
Calories: 230 kcal
Sugar: 13 g
Sodium: 120 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 40 mg