Delicious Salted Pistachio Choc Chunk Cookie Recipe That Will Leave You Wanting More

It seems pistachios are everywhere these days thanks to the Dubai Milk Knafeh Chocolate Bar, so my mind has naturally been preoccupied with their nutty and slightly salty flavour. I'm also a chocoholic, and was curious how a combination of a dark and white chocolate would pair with toasted pistachios. With a perfect chewy texture, satisfying nutty crunch and contrasting sweet and salty flavors, these cookies are ideal for a cozy afternoon or special occasions. So let’s get started on this mouthwatering recipe!

Why Pistachios?

Per gram, pistachios offer a good source of protein, healthy fats, fiber, and various vitamins and minerals, making them a nutritious snack.

In cookies, pistachios add colour and texture and a unique taste that elevates the classic chocolate chip experience. When combined with rich chocolate chunks, they create a delightful contrast—sweet and savory in each bite.

Ingredients

Makes approximately 10 cookies that are100g.

• 170g salted butter, softened

• 150g brown sugar

• 50g granulated sugar

• 2 teaspoon vanilla extract ( I used Heilala Vanilla Extract)

• 1 large egg + 1 large egg yolk

• 210g all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 100g pistachios, shelled, toasted and roughly chopped

• 85g dark chocolate, roughly chopped

• 85g white chocolate, roughly chopped

  
  

Toast Pistachios

Preheat your oven to 180°C and line a baking tray with baking paper and add pistachios. Bake for 7-10 mins or until nuts are lightly brown and golden, checking on them so they don't burn. Once fragrant and toasted, remove from oven and leave to cool.

Making the Cookie Dough

1. Leave the oven on after toasting the nuts at 180°C.

2. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer, cream the mixture on high until it becomes light and fluffy—usually around 5-8 minutes scraping down the sides throughout. This step is crucial for incorporating air into the dough, resulting in tender cookies.

3. Add the egg and egg yolk to the creamed mixture, mixing well after each addition. Add in the vanilla extract and mix on high until well combined. Scrape down sides.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Then, add the dry mix to the wet ingredients, and pulse until just combined. There will be streaks of flour still left in the bottom of the bowl but this will be incorporated after the chocolate and pistachios are incorporated. Do not overmix as it will result in the formation of more gluten making the cookies dense.

5. Add the pistachios and chocolate chunks to the cookie dough and pulse briefly until just incorporated. If there is any unmixed flour remaining in the bowl, mix in by hand using a spatula, making sure they are evenly distributed throughout the dough.

6. Scoop large tablespoons of the dough onto baking paper-lined baking sheets, spacing them about 2 inches apart. I used a scale and measured out 100g for each dough ball and refrigerated them for at least an hour or ideally overnight. Bake the cookies in the preheated oven for 10-12 minutes, rotating the tray so the cookies are golden brown while the centres look slightly underbaked. They will firm up as they cool.

7. After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Moving the cookies too soon may result in them breaking apart.

Tips for the Best Cookies

• Use High-Quality Ingredients: Select fresh local ingredients such as high-quality butter, free range eggs and pure vanilla extract. This will significantly enhance the final flavor of your cookies.

  
  

• Experiment with Chocolate: Use the best quality chocolate you can get. Though dark chocolate adds richness, try using milk or semi-sweet 50% chocolate for a different flavor profile.

  
  

• Add More Nuts: If you enjoy variety, incorporate other nuts like walnuts or pecans. This not only adds crunch but also interesting flavors.

  
  

• Store Properly: Keep your cookies fresh by storing them in an airtight container at room temperature for up to a week. Baked cookies can also be frozen and reheated in a microwave for several minutes or oven for 5-10 minutes. Alternatively, freeze raw cookie dough balls to bake fresh cookies whenever you desire.

  
  

Treat Yo'self!

This Pistachio Choc Chunk Cookie is more than just a snack; it’s a delightful blend of flavor and texture that brings comfort and joy especially in the cooler Autumn months. They are also perfect for sharing with friends and family or simply enjoying on your own.