Description
These Salted Pistachio Chocolate Chunk Cookies combine the rich nuttiness of roasted salted pistachios with decadent dark chocolate chunks and a hint of matcha powder for a unique twist. Soft and chewy with a delicate sprinkle of flaky sea salt on top, these cookies make a perfect indulgent treat for any occasion.
Ingredients
Pistachio Paste
- ½ cup (60g) roasted salted pistachios (no shell)
- 1 tbsp (15ml) olive oil
Cookie Dough
- 7 tbsp (100g) salted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg (at room temperature)
- ½ tsp pure vanilla bean paste
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup plus 2 tbsp (160g) all-purpose flour
- 1 tsp matcha powder
- 1 cup (5oz/142g) dark chocolate chunks
- 2 tbsp ground pistachios (extra for topping)
- flaky sea salt (optional for sprinkling)
Instructions
- Make the pistachio paste: Place the 60g of roasted salted pistachios in a small food processor and pulse until very finely ground. Add 1 tablespoon of olive oil and continue grinding until the mixture forms a thick, coarse paste.
- Prepare extra ground pistachios: Note that you’ll need extra ground pistachios for topping the cookies. It’s recommended to grind about 90g total, set aside 30g for the topping before adding oil to make the paste.
- Cream butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment or using an electric hand mixer, cream together the softened butter with both sugars on medium speed for about 3 minutes until the mixture is pale and fluffy. Scrape down the sides of the bowl.
- Add egg, vanilla, and pistachio paste: Beat in the egg and vanilla bean paste until smooth and evenly incorporated. Then mix in the prepared pistachio paste thoroughly.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt until evenly blended.
- Incorporate dry ingredients: Gradually add the flour mixture to the butter mixture, folding gently to combine without overmixing. Fold in the dark chocolate chunks until evenly distributed. The dough will be soft and sticky.
- Chill the dough: Cover the dough bowl and refrigerate for 2 hours to firm up and meld flavors.
- Preheat oven and prepare baking sheets: Set your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Scoop and top cookies: Using a 1.35-ounce cookie scoop, portion the dough onto the prepared sheets, spacing each cookie about 3 inches apart to allow for spreading. Sprinkle the tops evenly with the reserved ground pistachios.
- Bake and cool: Bake the cookies for 10-12 minutes until golden around the edges. Transfer the pans to a wire rack and cool for a minute before moving the cookies individually to the rack to cool completely. Optionally, sprinkle with flaky sea salt before serving.
Notes
- Use room temperature egg for better incorporation into the dough.
- Chilling the dough for at least 2 hours helps control spreading and improves texture.
- Sprinkling flaky sea salt enhances the flavor by balancing the sweetness.
- The matcha powder adds a subtle earthy note—ensure to use culinary grade for best taste.
- You can replace dark chocolate chunks with chocolate chips or other nuts if preferred.
