Salted Pistachio Dark Chocolate Chip Cookies Recipe
These Salted Pistachio Dark Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the crunch of roasted pistachios and the deep taste of dark chocolate. Finished with a sprinkle of flaky sea salt, these cookies offer a perfect balance of sweet, salty, and buttery goodness in every bite.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12-15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt (only if using unsalted pistachios)
Add-ins
- 1/2 cup roasted and salted pistachios (finely chopped)
- 1 dark chocolate bar (chopped, approx 3/4 cups)
- Flaky sea salt, for sprinkling
Instructions
- Brown the butter: Melt the butter in a medium pan over medium heat. Stir continuously as it melts, crackles, and foams. Continue until the butter turns a golden brown color and emits a nutty aroma, about 5 minutes. Remove from heat and transfer to a glass bowl. Let it cool for 30 minutes.
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking tray with parchment paper. Set aside.
- Mix sugars and butter: In a large bowl, whisk together the cooled browned butter (it can be slightly warm), brown sugar, and white sugar until well combined.
- Add egg and vanilla: Whisk in the egg and vanilla extract until the mixture is light in color and smooth.
- Combine dry ingredients: Add flour, baking soda, and salt (if using) to the wet mixture. Gently fold until the dough is almost combined. Then fold in the chopped dark chocolate and pistachios until no flour streaks remain.
- Scoop dough: Use a cookie scoop to place dough balls onto the prepared baking sheet. Bake 5-6 cookies at a time. If the dough is too soft, chill for 15 minutes before scooping.
- Bake: Bake for 12-15 minutes, or until edges are golden brown but centers remain puffy and slightly underdone.
- Add finishing touches: Immediately after baking, sprinkle a dash of flaky sea salt on each cookie. Optionally, add extra chopped pistachios and chocolate on top.
- Cool and enjoy: Transfer cookies to a cooling rack to cool completely, then serve and enjoy your delicious cookies!
Notes
- Allow the browned butter to cool sufficiently to avoid cooking the egg when mixing.
- If you prefer less salty cookies, omit the additional salt if your pistachios are salted.
- Chilling the dough makes it easier to handle and results in thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with plant-based alternatives and verify chocolate is dairy-free.
Keywords: salted pistachio cookies, dark chocolate chip cookies, browned butter cookies, homemade cookies, nutty chocolate cookies
