Salted Pistachio Chocolate Chunk Cookies
Delightfully irresistible cookies that perfectly balance sweet and savory with buttery dough, chocolate chunks, and a sprinkle of salt, offering a memorable crunch from pistachios.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened to room temperature Make sure it's at room temperature for easy mixing.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract Adds warmth to the cookie.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt Regular table salt.
Add-ins
- 1 cup salted pistachios, shelled and roughly chopped Provides crunch and flavor.
- 1 cup chocolate chunks, semi-sweet or dark Use high-quality chocolate for best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined.
- Fold in the chocolate chunks and salted pistachios, ensuring they are evenly distributed throughout the dough.
Baking
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, leaving space for spreading.
- Sprinkle a pinch of extra salt on top of each cookie before baking.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, avoid overmixing the dough and consider chilling it for 30 minutes before baking. Store cookies in an airtight container for up to a week, or freeze for longer storage.