Chocolate Chunk Pistachio Cookies…browned butter, dark chocolate chunks and salty pistachios make these cookies irresistible.
I generally feel like nuts have no place in my chocolate chip cookies. I mean they just. aren’t. necessary.
Right? Right.
BUT. Let’s just say that while I guess pistachios are technically nuts, they aren’t as nut-ish as walnuts or pecans…or whatever other nuts people add to cookies.
I can’t be the only one who feels this way.
And also nut-ish is totally a thing.
So I’ve broken my cardinal cookie rule and gone to the dark side. With less nut-ish Chocolate Chunk Pistachio Cookies. Oh, and did I mention that browned butter and flaked sea salt were invited to the party?
These are thick, chewy, salty sweet cookies with the perfect chocolate to pistachio ratio…which means LOTS of chocolate!
Looking for more Pistachio Recipes?
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Chocolate Chunk Pistachio Cookies
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 30 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These Chocolate Chunk Pistachio cookies are loaded with chocolate and packed with browned butter flavor and salty pistachio pieces.
Ingredients
- 1 cup salted butter
- 1 1/2 cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract (or 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 1/2 cups chocolate chunks
- 3/4 cup coarsely chopped salted pistachios
- Optional: flaked sea salt to sprinkle on top of baked cookies
Instructions
- Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium-low heat, melt the butter. Once it’s melted, bring it to a boil, swirl the pot, or stir constantly as the butter cooks. The butter will foam and then start to turn a deep amber color. Once the butter is browned remove it from the heat and allow it to cool for 20 minutes.
- In a large bowl stir the cooled butter and sugar together. Add in the eggs and vanilla and stir until smooth. Next stir in the baking soda and salt and then the flour.
- Finally stir the chocolate chunks and pistachios.
- Using a medium (2- tablespoon) sized cookie scoop drop the dough onto the prepared baking sheet 2 inches apart. Bake for 9-10 minutes until the edges are lightly golden.
- Transfer cookies to a wire rack to cool completely.
Notes
Store the cookies airtight at room temperature for up to 3 days for best freshness.
Freeze cookies airtight for up to 2 months. Thaw at room temperature.
I’ll take a dozen, please!
Mmm those cookies look great! I imagine the pistachios are perfect in them–and I totally get what you mean about them not being as nut-ish as other nuts 😛 Pistachio + chocolate is a great combo too!
Brown butter, pistachios and chocolate?! You’ve combined quite possibly the best flavors into one cookie – making these asap!
These are gorgeous!! Yes please, all the nut-ish cookies in the land.
I’m loving the addition of brown butter and pistachios in these cookies! I think the nuttiness from them just takes this cookie to an entirely new level of awesomeness!