Salted Pistachio Dark Chocolate Chip Cookies Recipe
Delight in these Salted Pistachio Dark Chocolate Chip Cookies featuring browned butter for a rich, nutty flavor, crunchy roasted pistachios, and decadent dark chocolate chunks. Finished with a sprinkle of flaky sea salt, these cookies balance sweet and savory perfectly for an irresistible homemade treat.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12-15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt (only if using unsalted pistachios)
Wet Ingredients
- 1/2 cup unsalted butter (melted and browned)
- 2/3 cup light brown sugar
- 2 tbsp white sugar
- 1 large egg (room temperature)
- 1 tbsp vanilla extract
Add-ins and Toppings
- 1/2 cup roasted and salted pistachios (finely chopped)
- 1 dark chocolate bar (chopped, approx 3/4 cups)
- Flaky sea salt for sprinkling
Instructions
- Brown the Butter: Melt the unsalted butter over medium heat in a medium-sized pan. Stir constantly as it melts, crackles, and becomes foamy. Continue cooking until the butter turns a golden brown color and emits a nutty aroma, about 5 minutes. Remove from heat and transfer to a glass bowl. Allow to cool for 30 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Mix Sugars and Butter: In a large bowl, whisk together the cooled browned butter, light brown sugar, and white sugar until well combined.
- Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the butter and sugar mixture. Whisk until the mixture is light in color and smooth in texture.
- Incorporate Dry Ingredients and Add-ins: Add the all-purpose flour, baking soda, and salt (only if using unsalted pistachios) to the wet mixture. Gently fold until the ingredients are almost combined. Then fold in the chopped dark chocolate and finely chopped pistachios until no flour streaks remain.
- Portion the Dough: Use a cookie scoop to transfer cookie dough balls onto the lined baking sheet, spacing them evenly. If the dough is too soft to scoop, chill it for 15 minutes before scooping.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes. They are done when the edges are golden brown but the centers remain slightly puffy and underdone.
- Add Finishing Touches: Immediately after removing from the oven, sprinkle the cookies with flaky sea salt and optionally add extra chopped pistachios and dark chocolate on top.
- Cool and Serve: Transfer the cookies to a cooling rack and let them cool completely before enjoying.
Notes
- Browned butter must be cooled before mixing with sugar to avoid cooking the egg.
- If your cookie dough is too soft to scoop, chilling for 15 minutes helps firm it up.
- Use roasted and salted pistachios for best flavor; omit the additional salt if using salted nuts.
- Flaky sea salt on top enhances the sweet and savory balance.
- These cookies keep well in an airtight container at room temperature for up to 4 days.
Keywords: salted pistachio cookies, dark chocolate chip cookies, browned butter cookies, homemade cookies, nutty chocolate cookies
