Loading...

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

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.

Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in 1 cup of the dark chocolate chips and 3/4 cup of the chopped pistachios until evenly distributed throughout the dough.

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.

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

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.

Sprinkle each cookie dough ball with a pinch of flaky sea salt.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.

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.


In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

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.

Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in 1 cup of the dark chocolate chips and 3/4 cup of the chopped pistachios until evenly distributed throughout the dough.

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.

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

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.

Sprinkle each cookie dough ball with a pinch of flaky sea salt.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.

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.
