Pistachio Chocolate Chunk Cookies Recipe
If you’re on the hunt for a show-stopping cookie that manages to be both delightfully chewy and just a bit nutty, these Pistachio Chocolate Chunk Cookies are the answer to your sweet cravings! With each bite, you’ll get pockets of gooey chocolate, crispy edges, and the buttery crunch of roasted pistachios. Whether you’re baking treats for friends, looking for something special to pair with your afternoon coffee, or just craving a little indulgence, these cookies always spark conversation and smiles.
Ingredients You’ll Need
Here’s the beauty of Pistachio Chocolate Chunk Cookies: the ingredients are mostly pantry staples, but every single item plays a key role in creating that perfect chewy-meets-crunchy balance. Let’s break down what you’ll need and what makes each component shine.
- All-purpose flour: Lays the foundation for soft, sturdy cookies without feeling heavy or dense.
- Baking soda: Ensures your cookies puff up in all the right places and stay tender.
- Salt: A pinch brings all the sweet and nutty flavors into sharp, delicious focus.
- Cornstarch: Gives each cookie that coveted plush, chewy center.
- Unsalted butter (softened): Adds gorgeous flavor and makes your dough extra silky.
- Granulated sugar: Sweetens and helps caramelize the edges.
- Light brown sugar (packed): Lends moisture and a hint of molasses for depth.
- Large egg + egg yolk: The combo provides richness and keeps the cookies soft for days.
- Vanilla extract: Brings out the best in both the pistachios and the chocolate.
- Roughly chopped shelled pistachios (unsalted or lightly salted): Adds pops of color and a buttery, earthy flavor with every bite.
- Dark or semi-sweet chocolate chunks: Melts into indulgent pools, contrasting with the crunchy nuts perfectly.
How to Make Pistachio Chocolate Chunk Cookies
Step 1: Prep Your Baking Gear
Start your journey by preheating the oven to 350°F so everything’s nice and toasty when your dough is ready. Line two baking sheets with parchment paper for effortless cleanup and cookies that never stick.
Step 2: Mix the Dry Ingredients
Grab a medium mixing bowl and whisk together the flour, baking soda, salt, and cornstarch. This quick step distributes the leaveners and cornstarch evenly, ensuring every cookie bakes up beautifully.
Step 3: Cream the Butter and Sugars
In a large bowl, use an electric mixer (or plenty of elbow grease) to cream the softened butter, granulated sugar, and brown sugar together until the mixture is pale and fluffy. This incorporates air, which makes for lighter, chewier Pistachio Chocolate Chunk Cookies.
Step 4: Add Eggs and Vanilla
Beat in one whole egg, an extra yolk, and that alluring vanilla extract. The egg yolk really makes a difference here—think extra chewy, rich cookies every time.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the creamed mixture. Stir just until everything is combined, being careful not to over-mix; this keeps your Pistachio Chocolate Chunk Cookies soft and tender, not tough.
Step 6: Stir in Pistachios and Chocolate
Fold in the chopped pistachios and chocolate chunks, making sure each scoop of dough has a bit of everything for maximum texture and flavor in every bite.
Step 7: Portion and Bake
Scoop out tablespoon-sized portions of dough and place them on your prepared sheets, leaving a couple of inches between them. Bake for 10 to 12 minutes, or until the edges are just golden but the centers still look soft—trust the process; they’ll firm up as they cool!
Step 8: Cooling
Allow the cookies to cool on the baking sheet for five minutes, then transfer them to a wire rack. This brief rest locks in their chewy centers and ensures they hold their shape.
How to Serve Pistachio Chocolate Chunk Cookies
Garnishes
For an extra special bakery touch, try gently pressing a few extra pistachios or chocolate chunks on top of the dough balls right before baking. Once baked, a light dusting of flaky sea salt amplifies all those flavors and makes your Pistachio Chocolate Chunk Cookies look irresistibly gourmet.
Side Dishes
While these cookies truly shine on their own, they’re dreamy served alongside a scoop of vanilla ice cream or a dollop of whipped cream. Pair with a glass of cold milk, hot cocoa, or even coffee for a grown-up treat.
Creative Ways to Present
Stack your Pistachio Chocolate Chunk Cookies in a clear glass jar, tie with a ribbon, and you’ve got an edible gift that’ll wow anyone. For parties, try serving them on a pretty platter with fresh berries or tuck smaller cookies inside lunchboxes for a sweet surprise.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Pistachio Chocolate Chunk Cookies in an airtight container at room temperature. They’ll stay delightfully chewy and fresh for up to five days, making them great for prepping ahead or sneaking for weeknight snacks.
Freezing
If you want cookies at the ready, stash dough balls or baked cookies in the freezer. The unbaked dough can be frozen for up to three months—just bake from frozen, adding a minute or two to the cooking time. Baked cookies also freeze well; simply let them thaw at room temperature.
Reheating
To recapture that fresh-from-the-oven magic, reheat a Pistachio Chocolate Chunk Cookie in the microwave for about 10 seconds, or pop a tray in a low oven for a few minutes. The chocolate will go gooey again and the rest will taste just-baked.
FAQs
Can I use roasted and salted pistachios?
Yes, roasted and lightly salted pistachios add even more flavor. Just go easy on extra salt in the dough if your nuts are already salted, to keep the balance just right.
What’s the best way to chop chocolate for chunk cookies?
Use a sharp chef’s knife to cut a bar of good-quality dark or semi-sweet chocolate into uneven chunks. This creates a wonderful mix of big, melty pools and tiny flecks throughout your Pistachio Chocolate Chunk Cookies.
Can the dough be made ahead of time?
Absolutely! Prepare the dough and refrigerate it for up to 48 hours before baking. Chilling the dough actually helps deepen the flavors and can lead to a thicker, chewier cookie.
How do I know when the cookies are done?
The edges should look golden and set, but the centers should still look slightly soft. Don’t over-bake—these cookies will continue to firm up as they cool, so pull them from the oven a tad earlier than you think.
Are Pistachio Chocolate Chunk Cookies suitable for gifting?
Definitely! Their vibrant color, incredible texture, and rich flavor make them a fantastic edible gift for holidays or special occasions. Wrap them up in cellophane or stack in a decorative tin for instant smiles.
Final Thoughts
Don’t wait for a special occasion to whip up a batch of Pistachio Chocolate Chunk Cookies—these are the kind of sweet treats that make any moment feel just a little more magical. Give them a try and watch them disappear faster than you can say “save me another!” Happy baking!
Print
Pistachio Chocolate Chunk Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Pistachio Chocolate Chunk Cookies for a perfect balance of nuttiness and chocolate goodness. These cookies are easy to make and are sure to become a favorite in your household.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Additions:
- 1 cup roughly chopped shelled pistachios (unsalted or lightly salted)
- 1 cup dark or semi-sweet chocolate chunks
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch; set aside.
- Cream butter and sugars: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Combine wet ingredients: Beat in the egg, egg yolk, and vanilla extract until combined.
- Blend dry and wet mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in pistachios and chocolate: Gently fold in the pistachios and chocolate chunks.
- Bake: Scoop tablespoon-sized portions of dough onto the baking sheets and bake for 10–12 minutes until edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, consider toasting the pistachios before adding them to the dough.
- Sprinkle a pinch of flaky sea salt on top of each cookie before baking for a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
