Salted Pistachio Chocolate Chunk Cookies Recipe

I absolutely love how the Salted Pistachio Chocolate Chunk Cookies Recipe combines the nutty richness of pistachios with gooey chunks of dark chocolate, all brought together by a hint of matcha to brighten the flavor. When I first tried these cookies, I was blown away by the balance of salty and sweet, plus the delightful crunch you get from the ground pistachios on top. You’ll find that this recipe is perfect for sharing at weekend brunches or for a cozy afternoon treat with a warm cup of tea.

What makes this Salted Pistachio Chocolate Chunk Cookies Recipe so special isn’t just the incredible taste, but also the texture—soft and tender inside with just enough crisp around the edges. Plus, the subtle almond extract lifts the pistachio flavor in a way that feels gourmet but totally approachable. Trust me, once you try these, your cookie game will never be the same and your friends will keep asking for the recipe.

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Ingredients You’ll Need

The ingredients in this Salted Pistachio Chocolate Chunk Cookies Recipe are thoughtfully chosen to bring out rich, layered flavors. Using roasted salted pistachios gives a wonderful toasted taste, and that little splash of olive oil in the pistachio paste adds a nice silky mouthfeel. I recommend weighing your ingredients with a kitchen scale for the best results—trust me, it makes a big difference!

• Roasted Salted Pistachios: Go for shelled and unsalted if you want to control salt level better, but salted adds a lovely punch.
• Olive Oil: Adds richness to the pistachio paste without overpowering the nutty flavor.
• Salted Butter: Using salted butter helps balance the sweetness and highlights flavors.
• Light Brown Sugar: Brings moisture and that slight caramel note.
• Granulated Sugar: Adds crispness to the edges of the cookies.
• Large Egg: At room temperature for smooth mixing and better texture.
• Pure Vanilla Extract: A classic flavor booster to complement the nuts and chocolate.
• Pure Almond Extract: Just a touch to elevate the pistachio’s nutty tones.
• Baking Soda: For a gentle rise and soft crumb.
• Salt: Enhances sweetness and balances flavors.
• All-Purpose Flour: The base of your cookies—measured carefully for perfect texture.
• Matcha Powder: Adds a subtle earthiness and beautiful green flecks.
• Dark Chocolate Chunks: Use a quality chocolate chopped roughly to get melty, uneven pockets of sweetness.
• Ground Pistachios (for topping): Adds crunch and a nutty finish that looks pretty and tastes amazing.
• Flaky Sea Salt (optional): Sprinkled on top, it creates a perfect salty contrast.

Variations

One of the things I love about this Salted Pistachio Chocolate Chunk Cookies Recipe is how easy it is to make your own by swapping or adding ingredients. Feel free to play around with nut butters, different chocolates, or even sprinkle some sea salt chocolate chips on top for a fun twist!

• Nut-Free Variation: Swap pistachios for toasted pumpkin seeds and omit almond extract for a safe, nut-free snack my niece loved.
• Milk Chocolate Chunks: For a sweeter, creamier cookie, I tried mixing milk and dark chocolate—both worked beautifully!
• Matcha-Free Version: Leaving out matcha makes a classic nutty chocolate chip cookie; still fantastic if you want a simpler flavor.
• Extra Crunch: Toast chopped pistachios lightly before adding to the dough for a deeper flavor and crunch; my family goes crazy for that!

How to Make Salted Pistachio Chocolate Chunk Cookies Recipe

Step 1: Make the Pistachio Paste

Start by pulsing your roasted salted pistachios in a food processor until they’re very finely ground but not oily or smooth like a nut butter. I like to grind extra pistachios initially so I can set some aside for topping later. Then add the olive oil and pulse again until the mixture forms a thick, coarse paste. This paste will infuse the dough with intense pistachio flavor, so don’t skip this step!

Step 2: Cream Butter and Sugars

In a stand mixer fitted with a paddle attachment (or with a hand mixer), cream the softened salted butter together with light brown sugar and granulated sugar for about 3 minutes until pale and fluffy. Scraping down the sides after a couple of minutes helps everything mix evenly. The extra air you incorporate here leads to cookies with great structure and tender crumb.

Step 3: Add Egg, Extracts, and Pistachio Paste

Beat in the egg until fully incorporated, then add the pure vanilla and almond extracts. Finally, mix in the pistachio paste you prepared earlier until everything is beautifully combined. The dough will start to get that lovely nutty aroma that makes this recipe irresistible.

Step 4: Mix Dry Ingredients and Fold

In a separate bowl, whisk together all-purpose flour, matcha powder, baking soda, and salt. This ensures your leavening and flavors distribute evenly. Add the dry mixture to the wet ingredients and fold carefully until just combined—don’t overmix or you’ll risk tough cookies. Then fold in the chopped dark chocolate chunks, distributing them evenly throughout the dough.

Step 5: Chill the Dough

Cover the dough and pop it into the fridge for about 2 hours. Chilling helps firm up the dough, preventing the cookies from spreading too much and intensifies the flavors. This step is a game changer; I usually prep the dough the night before for the best results.

Step 6: Scoop, Top, and Bake

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Using a 1.5 oz cookie scoop (or a heaping large spoon), portion out the dough onto the sheets, leaving about 3 inches between cookies because they do spread. Sprinkle the tops generously with the reserved ground pistachios. Bake for 10-12 minutes until the cookies turn golden around the edges but still look soft in the center.

Once out of the oven, let the cookies cool on the pan for a minute, then transfer them to a wire rack to cool completely. If you’re feeling fancy, sprinkle some flaky sea salt on top while the cookies are still warm—it really elevates the flavor.

How to Serve Salted Pistachio Chocolate Chunk Cookies Recipe

Garnishes

I usually keep it simple and just sprinkle extra ground pistachios on top before baking, which adds a beautiful green crunch. For special occasions, I love adding a little flaky sea salt right after baking—it turns these cookies into a sophisticated, crowd-pleasing treat. A tiny drizzle of melted white chocolate can also make for a fun, pretty garnish if you want to impress guests.

Side Dishes

Salted Pistachio Chocolate Chunk Cookies go perfectly with a hot cup of coffee or a creamy latte. For an afternoon snack, I like pairing them with mint tea, which softens the sweetness nicely. They’re also great alongside vanilla ice cream for a quick dessert upgrade my family adores.

Creative Ways to Present

Whenever I bring these cookies to gatherings, I set them out on a wooden board with small bowls of pistachios and dark chocolate chunks around to highlight the key ingredients. For celebrations, arranging cookies in a circular pattern with edible flowers or fresh mint leaves adds a lovely, festive touch. Gift boxes lined with parchment and tied with green ribbon are perfect for sharing these gems with friends.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering them between parchment paper to keep them from sticking together. They stay fresh and chewy for up to 4 days—though honestly, they rarely last that long in my house!

Freezing

This Salted Pistachio Chocolate Chunk Cookies Recipe freezes beautifully. I scoop the dough onto a baking sheet, freeze for a couple hours, then transfer the frozen dough balls to a sealed freezer bag. You can bake them straight from frozen—just add a couple of extra minutes to the baking time. This trick saves time and keeps the cookies tasting fresh anytime you want.

Reheating

If you have leftover baked cookies that have lost a bit of their fresh-baked charm, pop them in a preheated 300°F oven for about 5 minutes. This softens the cookies and refreshes the melty chocolate chunks nicely without drying them out. You’ll get that just-out-of-the-oven magic all over again!

FAQs

Final Thoughts

This Salted Pistachio Chocolate Chunk Cookies Recipe has become one of my go-to treats to impress friends without stressing out in the kitchen. I love how every bite delivers that satisfying salty-sweet crunch with melty chocolate and subtle hints of almond and matcha. Whether you’re baking for a special occasion or just a weekend pick-me-up, I truly think you’ll enjoy making and sharing these cookies as much as I do. So go ahead—make a batch, savor the smell of toasty pistachios and baking chocolate, and enjoy one of the best cookies you’ll ever bake!

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