Name: Pistachio Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 1/4 cups (280g) all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp sea salt; 1 cup (226g) unsalted butter, room temperature; 3/4 cup (150g) brown sugar, packed; 1/2 cup (100g) granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1 1/2 cups (225g) dark chocolate chunks; 3/4 cup (90g) roasted pistachios, chopped; Flaky sea salt for topping

Soft, chewy, and irresistibly buttery, Pistachio Chocolate Chunk Cookies bring a luxurious twist to a classic favorite. These cookies balance deep pools of melty dark chocolate with the nutty crunch of roasted pistachios—each bite a delightful contrast of textures and flavors. Slightly crisp on the edges and tender in the center, these cookies are topped with a touch of flaky sea salt to elevate every mouthful.

Perfect for dessert lovers who want something indulgent yet sophisticated, this recipe doesn’t just satisfy your sweet tooth—it wins hearts. The pistachios add a rich earthiness, while the chocolate adds that dreamy melt-in-your-mouth factor. Whether you’re baking for a weekend treat, gifting to a friend, or just craving something special, these cookies will be your new go-to.

Why You’ll Love This Pistachio Chocolate Chunk Cookies Recipe

Texture Heaven: Chewy centers, crisp edges, melty chocolate, and crunchy nuts—these cookies have it all.
Flavor Explosion: Deep chocolate richness meets nutty, buttery pistachios and a hit of sea salt.
No Chill Time: Quick to make and quicker to devour—no refrigeration needed!
Impressive Yet Easy: These cookies look bakery-worthy, but are simple enough for beginner bakers.

Preparation Phase & Tools to Use (Essential Tools and Equipment + Why Each One Matters)

Before diving into the baking process, having the right tools on hand will make your experience smoother, faster, and far more enjoyable. Here’s what you’ll need and why:

Mixing Bowls (Medium and Large): You’ll need at least two bowls—one for dry ingredients and one for wet. Opt for stainless steel or glass for easy mixing and cleanup.
Hand Mixer or Stand Mixer: Creaming butter and sugar thoroughly is key to the perfect cookie texture. A mixer saves time and effort, ensuring everything is well incorporated.
Rubber Spatula: Helps scrape down the bowl so you don’t leave any valuable dough behind. Also great for gently folding in the pistachios and chocolate chunks.
Measuring Cups and Spoons: Precision matters in baking. Accurate measurements keep your cookie dough consistent.
Baking Sheet: A good-quality, rimmed baking sheet ensures even baking and prevents cookie spread from going too far.
Parchment Paper or Silicone Baking Mat: Prevents sticking and helps distribute heat evenly for perfectly golden bottoms.
Cookie Scoop (Optional but Recommended): Keeps all your cookies uniform in size for even baking and picture-perfect results.
Wire Cooling Rack: Allows cookies to cool evenly without becoming soggy underneath.

Preparation Tips

Use Room Temperature Ingredients: Butter and eggs blend better when they’re not cold, resulting in a smoother dough and better rise.
Toast the Pistachios Lightly: A quick roast (350°F for 5–7 minutes) enhances their flavor and brings out their natural oils.
Chop Chocolate Yourself: Skip the chips—use a high-quality chocolate bar and chop it yourself for melty, uneven pools of chocolate.
Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
Sprinkle Sea Salt Last: A little flaky salt on top adds a gourmet finish and beautifully balances the sweetness.

Ingredients for This Pistachio Chocolate Chunk Cookies Recipe

Here’s everything you’ll need to bring these nutty, chocolatey delights to life. These ingredients strike the perfect balance between sweet, salty, and rich flavor.

Dry Ingredients:

2 ¼ cups (280g) all-purpose flour – The structural base of your cookies.
½ teaspoon baking soda – Gives the cookies a slight lift and soft texture.
½ teaspoon baking powder – Adds just enough puffiness for that chewy inside.
½ teaspoon fine sea salt – Enhances all the other flavors without overwhelming.

Wet Ingredients:

1 cup (226g) unsalted butter, room temperature – Provides richness and moisture.
¾ cup (150g) brown sugar, packed – Adds a deep caramel-like sweetness and chewiness.
½ cup (100g) granulated sugar – Balances the brown sugar and adds crisp edges.
2 large eggs – Bind the ingredients and contribute to the chewy texture.
2 teaspoons pure vanilla extract – Adds warm, aromatic flavor.

Mix-ins:

1 ½ cups (225g) dark chocolate chunks – Melts beautifully and creates rich pockets of chocolate.
¾ cup (90g) roasted pistachios, roughly chopped – Brings nuttiness and a slight crunch.
Flaky sea salt (like Maldon), for topping – A finishing touch that adds depth and sophistication.

Step-by-Step Instructions for Pistachio Chocolate Chunk Cookies

Let’s walk through the full baking process to ensure each cookie turns out chewy, gooey, and perfectly golden.

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This step ensures your cookies don’t stick and bake evenly from the start.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Set aside—this will be folded into the wet mixture later.

Step 3: Cream the Butter and Sugars

In a large bowl using a hand mixer or stand mixer, beat together:

1 cup unsalted butter
¾ cup brown sugar
½ cup granulated sugar

Beat on medium speed for 2–3 minutes until the mixture is light, creamy, and fluffy. This step adds air and structure for thick, tender cookies.

Step 4: Add Eggs and Vanilla

Mix in:

2 large eggs, one at a time
2 teaspoons vanilla extract

Beat until fully incorporated, scraping down the sides as needed.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed. Stop as soon as the flour disappears—don’t overmix!

Step 6: Fold in the Good Stuff

Use a rubber spatula to gently fold in:

1 ½ cups dark chocolate chunks
¾ cup chopped roasted pistachios

Stir until evenly distributed. Every scoop should have plenty of both.

Step 7: Scoop and Shape

Scoop out cookie dough using a cookie scoop or large tablespoon and place mounds 2 inches apart on the prepared baking sheets. Press a few extra chocolate chunks or pistachio pieces on top if desired for that bakery-style look.

Step 8: Bake to Perfection

Bake in the preheated oven for 10–12 minutes, or until the edges are set and just lightly golden. The centers may still look soft—that’s what keeps them chewy!

Step 9: Add Sea Salt and Cool

Immediately sprinkle with flaky sea salt right out of the oven. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make Ahead Dough: This dough freezes beautifully. Scoop the dough onto a baking sheet, freeze until firm, then store the balls in a zip-top bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
Customize Mix-ins: Swap dark chocolate for milk or white chocolate, or add dried cranberries for a fruity twist.
Nut-Free Option: Want the texture without the nuts? Use sunflower seeds or omit them entirely and enjoy pure chocolate bliss.
Room Temperature Butter is Key: Soft butter blends more evenly, creating a better emulsion and fluffier texture.
Let Them Set: Cookies continue to cook on the baking sheet even after coming out of the oven—don’t skip the 5-minute rest before transferring to a cooling rack.

Watch Out for These Mistakes While Cooking

Overbaking: It’s tempting to leave them in longer when the centers look soft, but they’ll firm up as they cool. Overbaking = dry cookies.
Using Cold Ingredients: Cold butter and eggs don’t incorporate well and can lead to uneven texture.
Skipping the Salt on Top: That touch of flaky sea salt isn’t just garnish—it enhances and balances the flavors.
Using Chocolate Chips Instead of Chunks: Chunks melt more luxuriously and create those iconic chocolate puddles.
Not Measuring Flour Correctly: Spoon and level your flour, don’t scoop directly with the measuring cup—too much flour = cakey cookies.
Crowding the Baking Sheet: Cookies need space to spread. Give them room or you’ll end up with one giant cookie blob.
Skipping Parchment/Silicone Mat: It helps cookies bake evenly and prevents sticking. Greasing the tray can cause overspreading.
Not Toasting the Pistachios: This step brings out their best flavor—don’t skip it unless using pre-roasted nuts.

What to Serve With Pistachio Chocolate Chunk Cookies?

These cookies are stunning on their own, but pairing them with the right beverage or side treat can turn them into a full-on dessert experience. Whether you’re serving them at a gathering or indulging solo, here are some complementary ideas to elevate the moment.

8 Recommendations

1. Vanilla Bean Ice Cream

The cold creaminess of vanilla bean ice cream pairs perfectly with the warm, gooey centers of these cookies. Turn it into a cookie sandwich for an indulgent twist.

2. Espresso or Strong Coffee

A hot cup of bold espresso enhances the bittersweet notes of the dark chocolate and complements the richness of the pistachios.

3. Chai Latte

The spiced aroma of chai balances the nutty sweetness of the cookies—perfect for a cozy afternoon snack.

4. Dark Hot Chocolate

Double down on chocolate with a mug of rich hot cocoa topped with whipped cream. The extra chocolatey sip brings out the deep cocoa flavor in each bite.

5. Green Tea

A subtle, earthy green tea (especially matcha) provides a refreshing contrast and highlights the nutty flavor of the pistachios.

6. Salted Caramel Sauce

Drizzle a bit over the cookies or dip them lightly—it will bring out the sweet-salty balance and enhance the gooey chocolate.

7. Cheese Board

Believe it or not, pairing these cookies with a cheese board (think brie, aged cheddar, or gouda) creates an upscale dessert platter with contrast in textures and flavors.

8. Berries and Whipped Cream

Serve the cookies alongside fresh raspberries, strawberries, and a dollop of homemade whipped cream for a lighter, fruit-forward presentation.

Storage Instructions

To keep your Pistachio Chocolate Chunk Cookies tasting bakery-fresh, proper storage is key. Whether you want to enjoy them over several days or save dough for later, here’s how to do it:

Room Temperature

Store cooled cookies in an airtight container at room temperature for up to 5 days.
To keep them extra soft, add a slice of white bread to the container—the cookies absorb moisture from the bread and stay chewy longer.

Freezing Baked Cookies

Let cookies cool completely.
Place them in a single layer on a baking sheet and freeze for 1 hour.
Transfer to a freezer-safe zip-top bag or container. Store for up to 2 months.
To serve: Let thaw at room temperature or warm briefly in the oven at 300°F for 5 minutes.

Freezing Cookie Dough

Scoop dough into individual cookie balls.
Flash freeze on a baking sheet, then transfer to a freezer bag.
Bake from frozen, adding 1–2 minutes to the bake time.
Great for fresh cookies on demand without the prep.

Estimated Nutrition (Per Cookie, based on 24 servings)

Please note these are rough estimates and can vary depending on your specific ingredients and portion sizes.

Calories: 220
Total Fat: 13g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 120mg
Carbohydrates: 24g
Sugar: 14g
Protein: 3g
Fiber: 2g

These cookies are indulgent, rich, and satisfying—perfect for an occasional treat that feels gourmet.

Frequently Asked Questions

1. Can I use salted pistachios instead of unsalted?

Yes, but reduce or skip the added salt in the dough. Salted pistachios can intensify the flavor but may make the cookies too salty if not adjusted.

2. Can I make these cookies gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Check that your baking powder and chocolate are also gluten-free.

3. Can I use chocolate chips instead of chunks?

Yes, but for the best melty pockets and texture, hand-chopped chocolate chunks from a quality bar are ideal. Chips tend to hold shape and won’t ooze as much.

4. Do I need to chill the dough?

Nope! This recipe is designed to be baked right away. However, chilling the dough for 30 minutes will create slightly thicker cookies with more depth of flavor.

5. How do I make the cookies thicker?

Use cold butter when mixing and refrigerate the dough for 30–60 minutes before baking. This slows the spread during baking, resulting in thicker cookies.

6. What kind of pistachios should I use?

Use roasted and unsalted pistachios for the best flavor control. If you’re using salted, adjust the dough’s salt accordingly.

7. Can I halve the recipe?

Yes! Simply divide all ingredients by two. It’s great for a small batch—just don’t forget to adjust baking times slightly if your cookies are smaller.

8. How long do these cookies stay fresh?

At room temperature, they stay fresh for 4–5 days in an airtight container. For longer storage, freeze baked cookies or dough balls.

Conclusion

Pistachio Chocolate Chunk Cookies are the kind of treat that makes a lasting impression—crispy edges, gooey chocolate, nutty crunch, and a touch of sea salt to tie it all together. They’re the perfect balance of sweet and salty, soft and crisp, indulgent and comforting.

Whether you’re baking them for a holiday party, gifting them to a friend, or just need a pick-me-up with your coffee, this recipe delivers every time. Easy enough for a weekday bake but fancy enough to impress, these cookies might just become your new signature sweet.