Description

These Salted Pistachio Chocolate Chunk Cookies combine the rich flavors of roasted salted pistachios and chunks of dark chocolate with a hint of matcha powder for a unique twist on the classic chocolate chip cookie. The dough is enriched with pistachio paste and topped with extra ground pistachios and flaky sea salt for added texture and flavor. Soft, slightly chewy, and perfectly golden around the edges, these cookies make a delightful treat for any occasion.

Ingredients

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Pistachio Paste

1/2 cup (60g) roasted salted pistachios (no shell)
1 tablespoon (15ml) olive oil

Cookie Dough

7 tablespoon (100g) salted butter, softened
1/2 cup (110g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tbsp (160g) all-purpose flour
1 teaspoon matcha powder
1 cup (5oz/142g) dark chocolate chopped into chunks

Topping

2 tbsp ground pistachios
Flaky sea salt (optional for sprinkling)

Note

For best results, use a kitchen scale to weigh the ingredients.

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Instructions

Prepare the pistachio paste: Place pistachios in a small food processor and pulse until very finely ground. Add olive oil and continue grinding until the mixture forms a thick, coarse paste. Note: grind extra pistachios (around 90g) initially, removing 30g for topping before adding oil to form the paste.
Make the cookie dough: Cream together softened butter with both sugars in a stand mixer fitted with a paddle attachment or with an electric hand mixer on medium speed for 3 minutes until pale and fluffy. Scrape down the bowl and beat in the egg, vanilla extract, and almond extract until smooth and evenly incorporated. Mix in the pistachio paste thoroughly.
Combine dry ingredients: In a separate medium bowl, whisk together all-purpose flour, matcha powder, baking soda, and salt until well blended. Add this mixture to the butter and sugar mixture and fold gently until just combined. Fold in the chopped dark chocolate chunks evenly through the dough. The dough will be soft and sticky.
Refrigerate the dough: Cover the bowl with plastic wrap and refrigerate for 2 hours to allow the dough to firm up and flavors to meld.
Preheat and prepare baking sheets: Preheat oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
Scoop and bake cookies: Using a 1.5 oz cookie scoop, portion dough onto the prepared baking sheets, spacing cookies about 3 inches apart to allow for spreading. Sprinkle each cookie top with ground pistachios reserved for topping. Bake for 10-12 minutes until cookies are golden around the edges.
Cool and finish: Transfer the baking sheets to a wire rack and let the cookies cool for a minute before transferring each cookie individually to the rack to finish cooling. Optionally, sprinkle with flaky sea salt immediately after baking for a salty contrast.

Notes

Using a kitchen scale for precise measurement ensures the best results.
Extra ground pistachios should be prepared to top the cookies before baking for added texture and flavor.
The dough must be refrigerated for 2 hours to improve texture and control spreading.
Spacing the cookies 3 inches apart is crucial as they spread significantly during baking.
Flaky sea salt on top is optional but enhances the sweet and salty flavor profile.

Nutrition

Serving Size: 1 cookie (approximately 28g)
Calories: 150 kcal
Sugar: 10g
Sodium: 85mg
Fat: 9g
Saturated Fat: 4.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1.5g
Protein: 2g
Cholesterol: 25mg