Pistachio Dark Chocolate Sea Salt Cookies
These gourmet cookies offer a sophisticated balance of crunchy roasted pistachios, rich dark chocolate, and a savory sea salt finish. Perfectly crafted to provide a chewy, soft center with crisp, golden-brown edges, these treats represent the ideal marriage of earthy, nutty notes and deep cocoa intensity for a professional bakery-quality experience in your own kitchen.
- 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 brown sugar, packed
1/4 cup granulated sugar
1 large egg
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, chopped
3/4 cup dark chocolate chunks (60% cocoa or higher)
Flaky sea salt for garnish
Instructions
Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
Beat the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
Add the egg and vanilla extract to the creamed mixture, beating until fully combined.
Whisk the flour, baking soda, and fine sea salt in a separate bowl.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chopped pistachios and dark chocolate chunks.
Scoop dough into portions onto the prepared baking sheets.
Bake for 12 minutes or until the edges are golden.
Remove from the oven and immediately sprinkle with flaky sea salt while still warm.
Notes
Ensure butter is at room temperature for the best creaming results. For uniform cookies, use a spring-loaded cookie scoop. Store in an airtight container at room temperature for up to 5 days.