Pistachio Dark Chocolate Sea Salt Cookies
These sophisticated cookies offer a perfect balance of rich dark chocolate, toasted pistachios, and a touch of savory sea salt. With a chewy center and crisp edges, these treats elevate the classic homemade cookie. The use of high-quality dark chocolate chunks and toasted nuts ensures a decadent, flavorful experience in every bite, making them an ideal choice for gifting or an indulgent dessert.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 18 cookies
- Category: Deserts
- Method: Baking
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup white granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup shelled, roasted pistachios, roughly chopped
3/4 cup dark chocolate (60% cacao or higher), chopped
Flaky Maldon sea salt for finishing
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped pistachios and dark chocolate chunks.
Scoop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 10-12 minutes until the edges are golden but the centers are still soft.
Remove from the oven and immediately sprinkle with a pinch of flaky sea salt.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your butter is at room temperature to achieve the best texture. For a more intense flavor, toast your raw pistachios in a dry pan for 3-5 minutes before chopping. These cookies store well in an airtight container for up to 5 days.