Salted Pistachio Dark Chocolate Chip Cookies
Buttery, bakery-style cookies loaded with rich dark chocolate chips and crunchy roasted salted pistachios. Each bite balances deep cocoa notes with the savory pop of sea-salted pistachios, bringing a sophisticated twist to a classic chocolate chip cookie. The dough bakes up soft and chewy in the center with lightly crisp edges, while the pistachios add a toasty, nutty crunch that complements the dark chocolate. Finished with a subtle sprinkle of flaky salt, these cookies are indulgent, perfectly balanced, and irresistibly satisfying.
Ingredients:
- ½ cup Salted Butter; melted and browned
- 2/3 cup Light Brown Sugar, packed
- 2 tbsp White Sugar
- 1 Large Egg
- 1 tbsp Vanilla
- 1 ¼ cups All Purpose Flour
- ½ tsp Baking Soda
- ½ cup Roasted Salted Pistachios; finely chopped
- 1 Dark Chocolate bar; chopped
- Flakey Sea Salt
Instructions:
- Brown the butter. Melt the butter in a medium sized pan over medium heat. Stir continuously until it turns golden brown. Remove from heat and transfer to a glass bowl. Let the butter cool for 30 minutes while you prep the rest of the recipe.
- Preheat oven to 350 degrees F an line a baking tray with parchment paper.
- In a large bowl, whisk together the cooled butter, brown sugar, and white sugar.
- Add in the egg and vanilla and whisk until the mixture is smooth in consistency.
- Toss in the flour and baking soda and gently fold in until almost combined.
- Add in the chopped dark chocolate and pistachios, and continue to fold until there are no more flour streaks.
- Use a 1” cookie scoop to scoop cookie dough into the lined baking sheet. Top with flakey sea salt.
- Bake for about 9 minutes or until edges are golden brown.
- Allow the cookies to cool on a cooling rack and enjoy!
