Salted Pistachio Chocolate Chunk Cookies
Delightful blend of nutty crunch and rich chocolate in a warm treat, perfect for sharing.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened to room temperature The creamy base that gives the cookies a rich texture.
- 3/4 cup granulated sugar Adds just the right amount of sweetness.
- 3/4 cup brown sugar, packed Imparts a subtle caramel note and moisture.
- 2 large eggs Ensure your cookies have a light structure.
- 1 teaspoon vanilla extract Adds warmth and depth to the dough.
- 2 1/4 cups all-purpose flour Main structure of the cookies.
- 1 teaspoon baking soda Helps the cookies rise and become soft.
- 1/2 teaspoon salt Balances sweetness and enhances flavors.
Add-Ins
- 1 cup salted pistachios, shelled and roughly chopped Provides delightful crunch and unique taste.
- 1 cup chocolate chunks, semi-sweet or dark Opt for high-quality chocolate for rich flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Mix until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined.
Baking
- Gently fold in the chopped salted pistachios and chocolate chunks.
- Scoop the dough onto a lined baking sheet, leaving about 2 inches between each ball.
- Bake for about 10-12 minutes until the edges are golden and centers are soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Chilling the dough for 30 minutes can enhance flavors.