Salted Pistachio Chocolate Chunk Cookies
Directions
- 1Prepare the pistachio paste: Place pistachios in a small food processor and pulse until very finely ground.
- 2Add oil and grind until the mixture forms a thick, coarse paste.
- 3NOTE: Grind around 90g of pistachios, then remove 30g for topping before adding oil to make the paste.
- 4Prepare 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.
- 5Scrape down the sides of the bowl and beat in egg and extracts until evenly incorporated and smooth.
- 6Mix in pistachio paste.
- 7Combine flour with matcha powder, baking soda, and salt in a medium bowl and whisk to blend evenly.
- 8Add the dry ingredients to the butter mixture and fold it in.
- 9Add chocolate chunks and fold them in until evenly distributed.
- 10Cover the bowl and refrigerate for 2 hours.
- 11Preheat oven to 350°F.
- 12Line two large cookie sheets with parchment paper.
- 13Use a 1.5 oz cookie scoop to scoop up dough and release it onto prepared baking sheets, spacing them about 3 inches apart.
- 14Sprinkle the tops with extra ground pistachios.
- 15Bake for 10-12 minutes until golden around the edges.
- 16Transfer pan to a wire rack and let cookies cool for a minute before transferring individually to the rack to finish cooling.
- 17Sprinkle with flaky sea salt if desired.
Ingredients
- 0.5 cup roasted salted pistachios (no shell)
- 1 tablespoon olive oil
- 7 tablespoon salted butter, softened
- 0.5 cup packed light brown sugar
- 0.25 cup granulated sugar
- 1 null large egg at room temperature
- 0.5 teaspoon pure vanilla extract
- 0.25 teaspoon pure almond extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup plus 2 tbsp all-purpose flour
- 1 teaspoon matcha powder
- 1 cup dark chocolate chopped into chunks
- 2 tbsp ground pistachios
- 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.
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