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Salted Pistachio Chocolate Chunk Cookies

Irresistible Salted Pistachio Chocolate Chunk Cookies Delight

Discover the delightful combo of Salted Pistachio Chocolate Chunk Cookies, a perfect treat for busy weeknights.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Roasted Salted Pistachios Unsalted can be used for less salty bite.
  • 1/2 cup Olive Oil Can substitute with canola or vegetable oil.
  • 1 cup Salted Butter Can use unsalted and adjust salt.
  • 1 cup Light Brown Sugar Granulated sugar works too.
  • 1/2 cup Granulated Sugar Adjust based on personal preference.
  • 1 large Large Egg Should be room temperature.
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Pure Almond Extract Optional; skip if nut allergies.
  • 1 teaspoon Baking Soda Substituting with baking powder requires adjustments.
  • 1/2 teaspoon Salt Adjust to taste.
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1 tablespoon Matcha Powder Can omit if not preferred.
  • 1 cup Dark Chocolate Choose a cocoa content you enjoy.
For Decoration
  • 1/4 cup Ground Pistachios Can be substituted with chopped nuts.
  • to taste Flaky Sea Salt Optional but highly recommended.

Equipment

  • food processor
  • Mixing bowl
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Prepare the pistachio paste by pulsing roasted salted pistachios in a food processor until finely ground. Gradually blend in olive oil until smooth.
  2. In a mixing bowl, cream together softened salted butter and both sugars until light and fluffy. Then add the large egg, vanilla extract, and almond extract, mixing well. Fold in the pistachio paste.
  3. In a separate bowl, whisk together all-purpose flour, matcha powder, baking soda, and salt. Gradually mix into the butter mixture until just incorporated.
  4. Cover the dough with plastic wrap and refrigerate for about 2 hours to firm up.
  5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough onto the sheets and optionally sprinkle extra pistachios. Bake for 10-12 minutes.
  6. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack. Optionally sprinkle with flaky sea salt.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Ensure ingredients are at room temperature and do not skip chilling the dough for best results.

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