Name: Salted Pistachio Dark Chocolate Chip Cookies Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (melted and browned); 2/3 cups light brown sugar; 2 tbsp white sugar; 1 large egg (room temperature); 1 tbsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt (only if using unsalted pistachios); 1/2 cup roasted and salted pistachios (finely chopped); 1 dark chocolate bar (chopped, approx 3/4 cups); Flaky sea salt, for sprinkling

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Introduction

These Salted Pistachio Dark Chocolate Chip Cookies offer a delightful balance of rich browned butter, crunchy pistachios, and deep dark chocolate. The flakey sea salt sprinkled on top elevates the flavors, creating a cookie that’s both indulgent and unique. Perfect for sharing or enjoying as a special treat.

The image shows two soft cookies stacked on each other on a piece of parchment paper over a metal rack with a white marbled surface underneath. The top cookie is broken in half revealing a gooey dark brown melted chocolate center with bits of chopped green pistachios and light brown nut pieces scattered throughout the golden-brown cookie dough, which appears chewy and slightly crumbly. The second cookie below is whole and also has visible dark chocolate chunks and pistachios embedded in the dough. There is a small clear glass container with chopped nuts blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (melted and browned)
2/3 cup light brown sugar
2 tbsp white sugar
1 large egg (room temperature)
1 tbsp vanilla
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt (only if using unsalted pistachios)
1/2 cup roasted and salted pistachios (finely chopped)
Flakey sea salt
1 dark chocolate bar (chopped, approx 3/4 cup)

Instructions

Step 1: Brown the butter by melting it in a medium pan over medium heat. Stir continuously as it melts, crackles, and foams. When it turns golden brown and releases a nutty aroma (about 5 minutes), remove from heat and transfer to a glass bowl. Let it cool for 30 minutes.
Step 2: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
Step 3: In a large bowl, whisk together the cooled browned butter, light brown sugar, and white sugar until combined.
Step 4: Add the egg and vanilla, then whisk until the mixture is light in color and smooth in texture.
Step 5: Gently fold in the flour, baking soda, and salt (if using) until almost combined. Fold in the chopped dark chocolate and pistachios until no flour streaks remain.
Step 6: Use a cookie scoop to portion dough balls onto the prepared baking sheet, placing 5-6 cookies at a time. If the dough is too soft for scooping, chill it for 15 minutes before scooping.
Step 7: Bake for 12-15 minutes. The cookies are ready when edges are golden brown but the centers appear puffy and slightly underdone.
Step 8: Immediately after removing from the oven, sprinkle the cookies with flakey sea salt and add extra chopped pistachios and chocolate if you like.
Step 9: Allow the cookies to cool on a rack before enjoying.

Tips & Variations

For extra flavor, toast the pistachios lightly before chopping.
If you prefer a sweeter cookie, add a bit more white sugar.
Use a high-quality dark chocolate bar for richer taste and better melting.
Feel free to swap pistachios for walnuts or pecans for a different nutty flavor.
Chilling the dough improves cookie shape and texture, especially in warm kitchens.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm in a low oven (300°F) for 5-7 minutes or microwave briefly to soften.

How to Serve

The image shows three soft, chunky cookies stacked with one cookie on top partially broken to reveal a gooey dark chocolate center. The cookies are light golden brown with visible pieces of green pistachios and dark chocolate chunks scattered throughout. The texture looks slightly chewy with some crisp edges. They rest on a white marbled surface with a glass jar partially seen in the background at the top left. The focus is on the front cookie with a warm natural light highlighting the melted chocolate and nut pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute salted pistachios for unsalted?

Yes, but if you use salted pistachios, omit the added salt in the dough to avoid over-seasoning.

Why should I brown the butter?

Browned butter adds a rich, nutty flavor that enhances the overall taste of the cookies, making them deeper and more complex than when using plain melted butter.