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Salted Pistachio Chocolate Chunk Cookies

Salted Pistachio Chocolate Chunk Cookies - featured image
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Chewy, soft, and bursting with the unique flavors of nutty pistachios, rich dark chocolate, and a hint of matcha, these cookies are a true delight.

Ingredients

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  • ½ cup roasted salted pistachios no shell
  • 1 tbsp olive oil
  • 7 tbsp salted butter softened
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg at room temperature
  • ½ tsp pure vanilla extract
  • ¼ tsp pure almond extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • 2 tbsp matcha powder
  • 1 cup dark chocolate
  • 2 tbsp ground pistachios
  • flaky sea salt optional for sprinkling

Instructions

  1. Place ½ cup roasted salted pistachios into a small food processor.
  2. Pulse pistachios until finely ground.
  3. Add 1 tbsp olive oil to the ground pistachios.
  4. Blend until a thick paste forms.
  5. Grind a bit more pistachios and set 2 tbsp aside for topping.
  6. Place 7 tbsp softened salted butter into a mixing bowl.
  7. Add ½ cup packed light brown sugar and ¼ cup granulated sugar to the bowl.
  8. Cream butter and sugars together for about 3 minutes until light and fluffy.
  9. Add 1 large room temperature egg and ½ tsp pure vanilla extract and ¼ tsp pure almond extract to the bowl.
  10. Mix until smooth.
  11. Incorporate the pistachio paste into the butter mixture.
  12. In a separate bowl, whisk together 1 cup all-purpose flour, 2 tbsp matcha powder, ½ tsp baking soda, and ¼ tsp salt.
  13. Gradually add the dry mixture to the wet mixture, folding it in until just combined.
  14. Mix in 1 cup dark chocolate chunks until evenly distributed.
  15. Cover the bowl with plastic wrap.
  16. Chill the dough in the refrigerator for 2 hours.
  17. Preheat your oven to 350°F (175°C).
  18. Line two baking sheets with parchment paper.
  19. Using a 1.5 oz cookie scoop, scoop dough onto the prepared sheets.
  20. Space cookie dough balls about 3 inches apart.
  21. Top each cookie dough ball with the extra 2 tbsp ground pistachios.
  22. Bake for 10-12 minutes until the edges are golden.
  23. Let cookies cool on the baking sheets for a minute.
  24. Transfer cookies to a wire rack to cool completely.
  25. Sprinkle with flaky sea salt if desired before serving.

Notes

Ensure butter and egg are at room temperature for best mixing results.
Do not overmix the flour once added; mix just until combined.
Chilling the dough for at least 2 hours is crucial for texture and flavor.
Use a good quality dark chocolate bar and chop it for better chocolate chunks.

Find it online: https://homecookstudio.com/salted-pistachio-chocolate-chunk-cookies/