# Salted Pistachio Chocolate Chunk Cookies

Absolutely delicious brown sugar salted pistachio cookies with dark chocolate chunks that are chewy with crisp caramelized edges.

- Servings: 20 servings
- Total time: 135 min
- Cuisine: Japanese
- Category: Dessert
- Language: en

## 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)

## Instructions

1. Prepare the pistachio paste: Place pistachios in a small food processor and pulse until very finely ground.
2. Add oil and grind until the mixture forms a thick, coarse paste.
3. NOTE: Grind around 90g of pistachios, then remove 30g for topping before adding oil to make the paste.
4. Prepare 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.
5. Scrape down the sides of the bowl and beat in egg and extracts until evenly incorporated and smooth.
6. Mix in pistachio paste.
7. Combine flour with matcha powder, baking soda, and salt in a medium bowl and whisk to blend evenly.
8. Add the dry ingredients to the butter mixture and fold it in.
9. Add chocolate chunks and fold them in until evenly distributed.
10. Cover the bowl and refrigerate for 2 hours.
11. Preheat oven to 350°F.
12. Line two large cookie sheets with parchment paper.
13. Use a 1.5 oz cookie scoop to scoop up dough and release it onto prepared baking sheets, spacing them about 3 inches apart.
14. Sprinkle the tops with extra ground pistachios.
15. Bake for 10-12 minutes until golden around the edges.
16. Transfer pan to a wire rack and let cookies cool for a minute before transferring individually to the rack to finish cooling.
17. Sprinkle with flaky sea salt if desired.

## Equipment

- small food processor
- stand mixer
- paddle attachment
- electric hand mixer
- medium bowl
- whisk
- cookie scoop
- large cookie sheets
- parchment paper
- wire rack
- kitchen 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.

## Source

- Original video: https://scientificallysweet.com/salted-pistachio-chocolate-chunk-cookies/?fbclid=PAQ0xDSwLIzudleHRuA2FlbQIxMQABpx5EVLz2wk6EDzVabggVNa-TjuJ5M5d9TBloOY268M7V3pWOxroNeoPxk8mS_aem_YWOQuKoK82embgg4l_fD1A
- Recipe page: https://www.cliprecipe.com/recipe/a0c2d105-39f0-4e7c-8555-8d072fd1ad3e
- Extracted: 2025-06-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt