Description
Delight in these Pistachio Chocolate Chunk Cookies, a perfect balance of nutty crunch and rich chocolate in every bite. Soft, chewy, and packed with wholesome pistachios and dark chocolate chunks, these cookies make a gourmet treat ideal for holidays or anytime indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup shelled pistachios, roughly chopped
- 1½ cups dark or semisweet chocolate chunks
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, which usually takes about 2 to 3 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly to distribute the leavening and seasoning evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until everything is combined to avoid overworking the dough, which can harden the cookies.
- Add Pistachios and Chocolate Chunks: Gently fold in the roughly chopped pistachios and the chocolate chunks, ensuring they are evenly distributed throughout the dough.
- Scoop Dough: Using a tablespoon or cookie scoop, drop heaping portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading while baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are golden brown and the centers appear just set but still soft.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely for the best texture and flavor.
Notes
- For a bakery-style presentation, press a few extra chocolate chunks and pistachios onto the tops of the cookie dough balls right before baking.
- Store cookies in an airtight container at room temperature to keep them fresh for up to 5 days.
- For extended storage, freeze baked cookies in a sealed container for up to 3 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
