Salted Pistachio Chocolate Chip Cookies
Salted Pistachio Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Mix-ins and Topping
- 1 1/2 cups dark chocolate chips
- 1 cup shelled pistachios, roughly chopped
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Fold in 1 cup of the dark chocolate chips and 3/4 cup of the chopped pistachios until evenly distributed throughout the dough.
⏱️ 2 min
- 6
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 2 hours, or preferably overnight. This chilling step is crucial for flavor development and prevents the cookies from spreading too much.
- 7
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Scoop generous portions of dough (about 2-3 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between cookies. For extra visual appeal, press a few remaining chocolate chips and chopped pistachios onto the top of each cookie dough ball.
⏱️ 5 min
- 9
Sprinkle each cookie dough ball with a pinch of flaky sea salt.
⏱️ 1 min
- 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375
- 11
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Pistachio Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Mix-ins and Topping
- 1 1/2 cups dark chocolate chips
- 1 cup shelled pistachios, roughly chopped
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Fold in 1 cup of the dark chocolate chips and 3/4 cup of the chopped pistachios until evenly distributed throughout the dough.
⏱️ 2 min - 6
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 2 hours, or preferably overnight. This chilling step is crucial for flavor development and prevents the cookies from spreading too much.
- 7
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Scoop generous portions of dough (about 2-3 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between cookies. For extra visual appeal, press a few remaining chocolate chips and chopped pistachios onto the top of each cookie dough ball.
⏱️ 5 min - 9
Sprinkle each cookie dough ball with a pinch of flaky sea salt.
⏱️ 1 min - 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375 - 11
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min