Salted Pistachio Dark Chocolate Chip Cookies Recipe
These Salted Pistachio Dark Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the satisfying crunch of roasted pistachios and the bittersweet taste of dark chocolate. Finished with a sprinkle of flaky sea salt, these cookies offer a perfect balance of sweet and salty with a soft, chewy center and golden edges.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (melted and browned)
- 2/3 cups light brown sugar
- 2 tbsp white sugar
- 1 large egg (room temperature)
- 1 tbsp vanilla bean paste
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt (only if using unsalted pistachios)
Add-ins
- 1/2 cup roasted and salted pistachios (finely chopped)
- 1 dark chocolate bar (chopped, approximately 3/4 cups)
- Flaky sea salt (for sprinkling)
Instructions
- Brown the butter. Melt the butter in a medium pan over medium heat. Stir continuously as it melts, then foams and crackles. Continue cooking until the butter turns golden brown and emits a nutty aroma, about 5 minutes. Remove from heat and transfer to a glass bowl. Let cool for 30 minutes while preparing the remaining ingredients.
- Preheat the oven. Set the oven to 350°F (175°C) and line a baking tray with parchment paper. Set aside.
- Mix sugars and butter. In a large bowl, whisk together the cooled browned butter (can be slightly warm), light brown sugar, and white sugar until combined.
- Add egg and vanilla. Whisk in the room temperature egg and vanilla bean paste until the mixture is light in color and smooth in consistency.
- Incorporate dry ingredients and add-ins. Gently fold the all-purpose flour, baking soda, and salt (if using) into the wet mixture until just combined. Add the chopped dark chocolate and finely chopped pistachios, folding until no flour streaks remain.
- Scoop cookie dough. Use a cookie scoop to portion dough balls onto the lined baking sheet, baking 5-6 cookies at a time to avoid overcrowding. If the dough is too soft to scoop, chill for 15 minutes before continuing.
- Bake cookies. Bake for 12-15 minutes, until edges are golden brown but centers remain puffy and slightly underdone.
- Add finishing touches. Immediately after removing the cookies from the oven, sprinkle them with flaky sea salt and add extra chopped pistachios and dark chocolate if desired.
- Cool and serve. Allow cookies to cool on a wire rack for best texture and enjoyment.
Notes
- Using room temperature eggs ensures better incorporation and smooth batter.
- If the cookie dough is too soft or sticky, chilling for 15 minutes will make it easier to handle.
- Adding flaky sea salt after baking enhances the sweet-salty contrast of the cookies.
- Browned butter adds a deep, nutty flavor but be careful not to burn it; watch closely during cooking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
