These Pistachio Chocolate Chunk Cookies are soft, chewy, and loaded with puddles of dark chocolate and crunchy pistachios. The combination of rich chocolate, buttery cookie dough, and pistachios makes every bite completely irresistible. They are easy to prepare and taste especially delicious while still slightly warm and gooey in the center.
These Pistachio Chocolate Chunk Cookies are buttery, chewy, chocolatey, and seriously hard to resist!
Why You’ll Love These Pistachio Chocolate Chunk Cookies
- Soft and chewy: The melted butter, brown sugar, and extra egg yolk create a wonderfully soft and chewy texture.
- Packed with pistachios: Ground pistachios add flavor throughout the dough, while chopped pistachios provide a satisfying crunch.
- Loaded with chocolate: Dark chocolate chunks melt into beautiful pools throughout every cookie.
- Easy to make: The dough comes together quickly, then simply needs some chilling time before baking.
A Cookie Worth Making Again
There is something special about the combination of pistachios and dark chocolate. The pistachios bring a slightly nutty, buttery flavor that pairs beautifully with rich chocolate. Once the cookies come out of the oven with crisp edges and soft, gooey centers, a sprinkle of sea salt takes them to another level.
For the best experience, enjoy them lukewarm while the chocolate is still melted and the centers remain wonderfully soft.
Ingredient Notes
- All-purpose flour: Provides the structure for the cookies.
- Cornstarch: Helps create a softer, more tender texture.
- Unsalted butter: Melted butter gives the cookies a rich flavor and chewy texture.
- Light brown sugar: Adds moisture and a deeper caramel-like sweetness.
- Granulated sugar: Helps balance the brown sugar and contributes to the cookie texture.
- Egg and egg yolk: The extra yolk helps keep the cookies rich and chewy.
- Vanilla extract: Enhances the overall flavor.
- Ground pistachios: Add pistachio flavor throughout the cookie dough.
- Chopped pistachios: Add texture and crunch.
- Dark chocolate: Chocolate chips or chunks create rich, melted chocolate pockets.
- Sea salt: A final sprinkle balances the sweetness and enhances the chocolate flavor.
Tips for the Best Pistachio Chocolate Chunk Cookies
- Chill the dough: The dough needs to chill for at least 2 hours. This helps the cookies bake properly and develop their chewy texture.
- Keep some texture in the ground pistachios: Pulse them until finely ground but still slightly textured rather than turning them into pistachio butter.
- Shape the dough balls taller than wide: This helps create thicker cookies with soft centers.
- Do not overbake: The centers should still look slightly jiggly when the cookies come out of the oven. They will continue baking on the hot baking sheet as they cool.
Serving Suggestions
These cookies are delicious served:
- Lukewarm with the chocolate still gooey
- With a cold glass of milk
- Alongside coffee or tea
- With a scoop of vanilla ice cream
- As part of a homemade cookie platter
These Pistachio Chocolate Chunk Cookies are buttery, chewy, chocolatey, and seriously hard to resist!
How to Store Them
Let the cookies cool completely before storing them in an airtight container. For the best texture, enjoy them within a few days. They can also be gently warmed before serving to bring back some of that soft, gooey chocolate texture.
Final Thoughts
These Pistachio Chocolate Chunk Cookies are the kind of homemade treat that disappears quickly. With soft and chewy centers, crisp edges, crunchy pistachios, rich dark chocolate, and a touch of sea salt, they have everything a great cookie should have.
If pistachios and chocolate are a favorite combination, these cookies are absolutely worth making.
Pistachio Chocolate Chunk Cookies, The Perfect Bakery-Style Treat
Ingredients
- 210 g all-purpose flour 1¾ cups
- 4 g cornstarch 1½ tsp
- 5 g baking soda 1 tsp
- 1 pinch salt
- 180 g unsalted butter melted (¾ cup)
- 135 g light brown sugar ¾ cup
- 70 g granulated sugar ⅓ cup
- 1 large egg
- 1 egg yolk
- 10 ml vanilla extract 2 tsp
- 75 g pistachios ground (½ cup)
- 75 g pistachios chopped (½ cup)
- 150 g dark chocolate chips and/or chocolate chunks 1 cup
- Sea salt for serving
Instructions
- Begin by whisking the flour, cornstarch, baking soda, and salt together in a large bowl. Set this dry mixture aside while you prepare the rest of the dough.
- Place ½ cup of the pistachios in a food processor and pulse several times until finely ground, but still retaining a little texture. Transfer them to a small bowl. Add the remaining ½ cup of pistachios to the processor and pulse until coarsely chopped. Set those aside as well.
- In another bowl, combine the melted butter with both the brown sugar and granulated sugar. Whisk firmly until the mixture is smooth and there are no visible lumps of sugar. Add the egg, egg yolk, vanilla extract, and finely ground pistachios, then whisk until evenly combined.
- Pour the butter mixture into the bowl of dry ingredients. Using a rubber spatula, gently mix until a soft dough forms. Fold through the chocolate chunks and chopped pistachios, making sure they are distributed throughout the dough.
- Cover the bowl and place the dough in the fridge for at least 2 hours. Before shaping, take it out and let it sit at room temperature for 15 minutes, just until it becomes easier to work with.
- Heat the oven to 160°C, 325°F, and line two large baking sheets with parchment paper. Divide and roll the dough into balls, shaping them slightly taller than they are wide. Arrange them on the prepared sheets, leaving plenty of room between each cookie for spreading.
- Bake the cookies in batches for approximately 12 minutes, or until the edges look set while the centers remain slightly soft and jiggly. Take them from the oven and immediately finish with a light sprinkle of sea salt.
- Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack. They are especially delicious served slightly warm, while the centers are still soft and gooey.
- Note: Do not be concerned if the cookies appear a little under-baked when they first come out of the oven. They will continue cooking from the residual heat of the baking sheet. The 10-minute resting time is important, so allow them to set before moving them to the cooling rack.