Why You’ll Love This Recipe
Salted Pistachio Chocolate Chip Cookies are a refined twist on the classic cookie everyone loves. They combine rich, melty chocolate chips with buttery cookie dough and the unmistakable crunch of pistachios, all finished with a light sprinkle of flaky salt. The result is a cookie that is perfectly balanced, not overly sweet, with layers of texture and flavor in every bite.
I love this recipe because pistachios add elegance and depth without overpowering the familiar comfort of a chocolate chip cookie. I tested these cookies with both chopped and roughly crushed pistachios, and the uneven pieces created the best texture. The touch of salt at the end brings everything together, enhancing the chocolate and highlighting the nutty notes. These cookies feel special enough for gifting or entertaining, yet simple enough for everyday baking.
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Salted Pistachio Chocolate Chip Cookies with Irresistible Sweet-Salty Crunch
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy salted pistachio chocolate chip cookies loaded with crunchy pistachios, melty chocolate chips, and finished with flaky sea salt for the perfect sweet-salty bite.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted and cooled
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup shelled pistachios, roughly chopped
- Flaky sea salt (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
- Add egg, egg yolk, and vanilla extract and mix until fully combined.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Fold in chocolate chips and chopped pistachios.
- Scoop dough into balls and place on prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are set and centers are soft.
- Remove from oven and immediately sprinkle with flaky sea salt.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Lightly toast pistachios for deeper flavor.
- Do not overbake to keep cookies chewy.
- Dough can be chilled for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Flour provides structure while keeping the cookies soft and tender.
Baking soda
Baking soda helps the cookies spread slightly and develop crisp edges.
Salt
Salt balances sweetness and enhances both chocolate and pistachio flavor.
Unsalted butter
Butter adds richness and creates a soft, chewy texture.
Brown sugar
Brown sugar adds moisture and a subtle caramel depth.
Granulated sugar
Granulated sugar helps the cookies spread and crisp lightly.
Eggs
Eggs bind the dough and contribute to a chewy center.
Vanilla extract
Vanilla rounds out the flavors and enhances sweetness.
Chocolate chips
Chocolate chips provide rich, melty pockets throughout the cookies.
Shelled pistachios
Pistachios add crunch, nuttiness, and a subtle savory note.
Flaky sea salt
Flaky salt finishes the cookies with contrast and balance.
Directions
Preheat your oven to 175°C and line baking trays with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate large bowl, cream the butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips and chopped pistachios evenly throughout the dough.
Scoop the dough onto the prepared baking trays, spacing the cookies apart. Lightly press a few extra chocolate chips or pistachio pieces on top if desired. Sprinkle each cookie lightly with flaky sea salt.
Bake for 10 to 12 minutes, or until the edges are set and the centers remain soft. Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes approximately 20 to 24 cookies.
Preparation time is about 15 minutes, baking time is 12 minutes, and cooling time is 15 minutes.
Storage/reheating
Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze baked cookies for up to two months. Reheat briefly in the oven to refresh texture if desired.
Variations and Customizations
Salted Pistachio Chocolate Chip Cookies are easy to customize. Dark chocolate chunks can replace standard chocolate chips for a richer flavor. White chocolate pairs beautifully with pistachios for a sweeter contrast.
For a softer cookie, chill the dough for 30 minutes before baking. For a crunchier texture, bake an additional minute or two. You can also add a touch of almond extract to complement the pistachios.
If you prefer a more pronounced salty finish, add an extra pinch of flaky salt just after baking while the cookies are still warm.
Nutrition and Dietary Info
These cookies are an indulgent dessert containing nuts, dairy, eggs, and gluten. Pistachios contribute healthy fats and texture, but moderation is recommended due to the richness.
Expert Tips & Customizations
Do not overmix
Overmixing can make cookies dense instead of tender.
Even scooping
Uniform dough portions ensure even baking.
Salt timing
Flaky salt added before baking melts slightly into the surface for best balance.
FAQs
Can I use roasted pistachios?
Yes, unsalted roasted pistachios work best.
Should I chop pistachios finely?
Rough chopping gives the best texture.
Can I chill the dough?
Yes, chilling enhances flavor and thickness.
Are these cookies very sweet?
No, the pistachios and salt balance sweetness well.
Can I make them gluten-free?
Yes, with a suitable gluten-free flour blend.
Do these cookies spread a lot?
They spread moderately and stay thick in the center.
Can I freeze the dough?
Yes, freeze dough balls for up to two months.
What chocolate works best?
Semi-sweet or dark chocolate works best.
Are these good for gifting?
Yes, they hold texture and flavor well.
Can I skip the flaky salt?
Yes, but it enhances the overall flavor significantly.
Conclusion
Salted Pistachio Chocolate Chip Cookies are a sophisticated take on a classic favorite, offering buttery dough, rich chocolate, crunchy pistachios, and a perfectly balanced salty finish. Easy to make and consistently impressive, these cookies are ideal for sharing, gifting, or enjoying with a warm drink. This recipe delivers dependable results and a cookie that feels both comforting and elevated every time.
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