1Prepare the pistachio paste: Place pistachios in a small food processor and pulse until very finely ground.
2Prepare the pistachio paste: Place pistachios in a small food processor and pulse until very finely ground.
3Prepare the pistachio paste: Place pistachios in a small food processor and pulse until very finely ground.
4Add oil and grind until the mixture forms a thick, coarse paste.
5Add oil and grind until the mixture forms a thick, coarse paste.
6Add oil and grind until the mixture forms a thick, coarse paste.
7NOTE: Grind around 90g of pistachios, then remove 30g for topping before adding oil to make the paste.
8NOTE: Grind around 90g of pistachios, then remove 30g for topping before adding oil to make the paste.
9NOTE: Grind around 90g of pistachios, then remove 30g for topping before adding oil to make the paste.
10Prepare the cookie dough: Cream together butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer for 3 minutes on medium speed until pale and fluffy.
11Prepare the cookie dough: Cream together butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer for 3 minutes on medium speed until pale and fluffy.
12Prepare the cookie dough: Cream together butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer for 3 minutes on medium speed until pale and fluffy.
13Scrape down the sides of the bowl and beat in egg and extracts until evenly incorporated and smooth.
14Scrape down the sides of the bowl and beat in egg and extracts until evenly incorporated and smooth.
15Scrape down the sides of the bowl and beat in egg and extracts until evenly incorporated and smooth.
16Mix in pistachio paste.
17Mix in pistachio paste.
18Mix in pistachio paste.
19Combine flour with matcha powder, baking soda, and salt in a medium bowl and whisk to blend evenly.
20Combine flour with matcha powder, baking soda, and salt in a medium bowl and whisk to blend evenly.
21Combine flour with matcha powder, baking soda, and salt in a medium bowl and whisk to blend evenly.
22Add the dry ingredients to the butter mixture and fold it in.
23Add the dry ingredients to the butter mixture and fold it in.
24Add the dry ingredients to the butter mixture and fold it in.
25Add chocolate chunks and fold them in until evenly distributed.
26Add chocolate chunks and fold them in until evenly distributed.
27Add chocolate chunks and fold them in until evenly distributed.
28Cover the bowl and refrigerate for 2 hours.
29Cover the bowl and refrigerate for 2 hours.
30Cover the bowl and refrigerate for 2 hours.
31Preheat oven to 350°F.
32Preheat oven to 350°F.
33Preheat oven to 350°F.
34Line two large cookie sheets with parchment paper.
35Line two large cookie sheets with parchment paper.
36Line two large cookie sheets with parchment paper.
37Use a 1.5 oz cookie scoop to scoop up dough and release it onto prepared baking sheets, spacing them about 3 inches apart.
38Use a 1.5 oz cookie scoop to scoop up dough and release it onto prepared baking sheets, spacing them about 3 inches apart.
39Use a 1.5 oz cookie scoop to scoop up dough and release it onto prepared baking sheets, spacing them about 3 inches apart.
40Sprinkle the tops with extra ground pistachios.
41Sprinkle the tops with extra ground pistachios.
42Sprinkle the tops with extra ground pistachios.
43Bake for 10-12 minutes until golden around the edges.
44Bake for 10-12 minutes until golden around the edges.
45Bake for 10-12 minutes until golden around the edges.
46Transfer pan to a wire rack and let cookies cool for a minute before transferring individually to the rack to finish cooling.
47Transfer pan to a wire rack and let cookies cool for a minute before transferring individually to the rack to finish cooling.
48Transfer pan to a wire rack and let cookies cool for a minute before transferring individually to the rack to finish cooling.
49Sprinkle with flaky sea salt if desired.
50Sprinkle with flaky sea salt if desired.
51Sprinkle with flaky sea salt if desired.
Ingredients
0.5 cup roasted salted pistachios (no shell)
0.5 cup roasted salted pistachios (no shell)
0.5 cup roasted salted pistachios (no shell)
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon olive oil
7 tablespoon salted butter, softened
7 tablespoon salted butter, softened
7 tablespoon salted butter, softened
0.5 cup packed light brown sugar
0.5 cup packed light brown sugar
0.5 cup packed light brown sugar
0.25 cup granulated sugar
0.25 cup granulated sugar
0.25 cup granulated sugar
1 null large egg at room temperature
1 null large egg at room temperature
1 null large egg at room temperature
0.5 teaspoon pure vanilla extract
0.5 teaspoon pure vanilla extract
0.5 teaspoon pure vanilla extract
0.25 teaspoon pure almond extract
0.25 teaspoon pure almond extract
0.25 teaspoon pure almond extract
0.5 teaspoon baking soda
0.5 teaspoon baking soda
0.5 teaspoon baking soda
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
1 cup plus 2 tbsp all-purpose flour
1 cup plus 2 tbsp all-purpose flour
1 cup plus 2 tbsp all-purpose flour
1 teaspoon matcha powder
1 teaspoon matcha powder
1 teaspoon matcha powder
1 cup dark chocolate chopped into chunks
1 cup dark chocolate chopped into chunks
1 cup dark chocolate chopped into chunks
2 tbsp ground pistachios
2 tbsp ground pistachios
2 tbsp ground pistachios
null flaky sea salt (optional for sprinkling)
null flaky sea salt (optional for sprinkling)
null flaky sea salt (optional for sprinkling)
Equipment
small food processorstand mixerpaddle attachmentelectric hand mixermedium bowlwhiskcookie scooplarge cookie sheetsparchment paperwire rackkitchen scale
Tips
Roast your nuts: If you do not roast the nuts (or use pre-roasted pistachios), their flavor will be bland and overpowered by the caramelization of the cookie dough.
Make a pistachio paste: This is key to getting a rich pistachio flavor throughout the cookie dough, as the oil helps to carry the flavors.
Don't skip the salt: The right amount of salt enhances the pistachio taste and balances sweetness; flaky salt on top makes flavors pop.
Use regular large size eggs: Large eggs weigh 57g; using an extra large egg can add too much liquid, causing cookies to spread excessively.
Refrigerate the cookie dough for at least 2 hours: This allows flour hydration for thicker, evenly baked cookies, develops flavor, and chills the butter to prevent greasy, uncontrollably spreading cookies.
Use a kitchen scale: For best results, weigh ingredients according to the recipe card measurements.