Introduction

These Salted Pistachio Dark Chocolate Chip Cookies offer a delightful mix of nutty pistachios, rich dark chocolate, and a touch of sea salt that enhances every bite. With browned butter bringing a deep, toasty flavor, they make a perfect treat for any occasion.

The image shows several large, round cookies on a white marbled surface, placed on crinkled brown parchment paper. Each cookie has a soft, slightly cracked tan base with visible chunks of dark melted chocolate and scattered small pieces of bright green pistachio nuts on top. The cookies have a textured, slightly chewy look with some gooey melted chocolate in the middle. There is a metal baking rack partially visible near the top left side and a glass bowl filled with chopped pistachios on the lower left. photo taken with an iphone --ar 4:5 --v 7

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
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt (only if using unsalted pistachios)
1/2 cup roasted and salted pistachios (finely chopped)
Flakey sea salt
1 dark chocolate bar (chopped, approx 3/4 cups)

Instructions

Step 1: Brown the butter by melting it in a medium pan over medium heat. Stir constantly as it melts, crackles, and becomes foamy. Continue until the butter turns a golden brown and has a nutty aroma, about 5 minutes. Remove from heat and transfer to a glass bowl. Let it cool for 30 minutes while you prepare the rest of the ingredients.
Step 2: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
Step 3: In a large bowl, whisk together the cooled browned butter (it can be slightly warm), brown sugar, and white sugar until smooth.
Step 4: Add the egg and vanilla to the sugar mixture and whisk until the mixture is light in color and smooth in texture.
Step 5: Gently fold in the flour, baking soda, and salt (if using). Mix until just combined. Then fold in the chopped dark chocolate and pistachios until there are no visible flour streaks.
Step 6: Use a cookie scoop to portion dough balls onto the prepared baking sheet, spacing 5-6 cookies per tray. If the dough is too soft to handle, chill for 15 minutes before scooping.
Step 7: Bake for 12-15 minutes until the edges are golden brown and the centers look puffy and slightly underdone.
Step 8: Right after removing the cookies from the oven, sprinkle a dash of flakey sea salt on top. Add extra chopped pistachios and chocolate if you like for added texture and flavor.
Step 9: Let the cookies cool on a wire rack before enjoying.

Tips & Variations

Browned butter adds a rich, nutty flavor that elevates these cookies—don’t skip this step!
If using unsalted pistachios, make sure to add the 1/2 tsp salt to balance flavors.
For a different texture, try coarsely chopping the pistachios or adding white chocolate chips.
Chill the dough for longer if you want thicker cookies with a chewier center.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat slightly in the microwave for a soft, gooey texture.

How to Serve

The image shows a close-up of two thick cookies stacked on a white marbled surface. The top cookie has a bite taken out of it, revealing gooey, melted dark chocolate inside. The cookies are light golden brown with a rough, chunky texture, filled with visible pieces of chopped pistachios and melted chocolate chunks scattered throughout. Small bits of green pistachio nuts decorate the cookies’ surface, adding a touch of color contrast. In the background, there are more cookies slightly blurred, enhancing the focus on the front two. The overall setting is warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

You can use salted butter, but omit the added salt in the recipe to avoid making the cookies too salty.

Why should the butter be browned?

Browned butter imparts a deep, nutty flavor that enhances the overall taste of the cookies, making them richer and more complex than using plain melted butter.