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Pistachio Chocolate Chunk Cookies

Buttery cookies loaded with crunchy pistachios and rich dark chocolate chunks, perfect for gourmet dessert lovers.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 1 cup shelled pistachios roughly chopped
  • 1.5 cups dark chocolate chunks or chopped chocolate

Equipment

  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Hand mixer or stand mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, cream softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
  4. Add egg, egg yolk, and vanilla extract to butter mixture. Beat until well combined.
  5. Gradually add dry ingredients to wet ingredients, mixing just until incorporated. Do not overmix.
  6. Fold in chopped pistachios and chocolate chunks until evenly distributed.
  7. Scoop dough using a large cookie scoop and place on prepared baking sheets, spacing 3 inches apart.
  8. Optional: Press additional pistachios and chocolate chunks on tops of dough balls.
  9. Bake 11-13 minutes until edges are golden but centers look slightly underdone.
  10. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

For best results, use high-quality dark chocolate and fresh pistachios. Cookies can be frozen for up to 3 months. Dough can also be frozen and baked directly from frozen with 1-2 extra minutes baking time.