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Pistachio Chocolate Chunk Cookies Recipe

Irresistibly Chewy Pistachio Chocolate Chunk Cookies Recipe

Delight in these Pistachio Chocolate Chunk Cookies, featuring a gooey center and a satisfying crunch, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup Roasted Salted Pistachios Unshelled
  • 1/2 cup Olive Oil Can use melted coconut oil
  • 1/2 cup Salted Butter Softened, can substitute unsalted with pinch of salt
  • 1 cup Light Brown Sugar Can substitute with dark brown sugar
  • 1/2 cup Granulated Sugar Can substitute with coconut sugar
  • 1 large Egg Room temperature
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract Can be omitted
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups All-Purpose Flour Can use gluten-free flour
  • 1 tablespoon Matcha Powder Optional
  • 1 cup Dark Chocolate Chunks Can substitute with chocolate chips
For Topping
  • 1/4 cup Ground Pistachios Optional
  • 1 teaspoon Flaky Sea Salt Optional

Equipment

  • Food processor
  • Mixing bowl
  • electric mixer
  • Baking sheets
  • spatula
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Make Pistachio Paste: Blend roasted salted pistachios and olive oil in a food processor until creamy, about 1-2 minutes.
  2. Cream Butter and Sugars: In a large bowl, cream softened salted butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  3. Add Egg and Extracts: Beat in the room temperature egg, vanilla extract, and almond extract until smooth, about 1 minute.
  4. Incorporate Pistachio Paste: Gently fold the pistachio paste into the mixture until fully combined.
  5. Prepare Dry Ingredients: Whisk together flour, baking soda, salt, and matcha powder in a separate bowl.
  6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in dark chocolate chunks.
  7. Chill Dough: Cover the dough and refrigerate for at least 2 hours.
  8. Bake Cookies: Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions onto lined baking sheets. Bake for 10-12 minutes.
  9. Cool: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 5-7 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.

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