Description
These Salted Pistachio Chocolate Chunk Cookies combine buttery pistachio paste with rich dark chocolate chunks, creating a soft, chewy cookie with a delicate balance of salty and sweet flavors. The addition of matcha powder adds a subtle earthiness that perfectly complements the nutty pistachios, topped with a sprinkle of flaky sea salt for an irresistible finish.
Ingredients
Units
Scale
Pistachio Paste
- 1/2 cup (60g) roasted salted pistachios (no shell)
- 1 tablespoon (15ml) olive oil
Cookie Dough
- 7 tablespoons (100g) salted butter, softened
- 1/2 cup (110g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons (160g) all-purpose flour
- 1 teaspoon matcha powder
- 1 cup (5 oz / 142g) dark chocolate chopped into chunks
For Topping
- 2 tablespoons ground pistachios
- Flaky sea salt (optional for sprinkling)
Instructions
- Prepare the Pistachio Paste: Place the roasted salted pistachios in a small food processor and pulse until they are very finely ground. Add the olive oil and continue grinding until the mixture forms a thick, coarse paste similar to but not as smooth as peanut butter. Be sure to grind extra pistachios (about 90g total), reserving 30g for topping before adding the oil.
- Make the Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, cream together the softened butter with both the light brown and granulated sugars on medium speed for about 3 minutes, until the mixture is pale and fluffy. Scrape down the sides, then beat in the egg, vanilla extract, and almond extract until fully incorporated and smooth. Mix in the pistachio paste thoroughly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt until evenly blended. Gradually add this mixture to the butter and sugar mixture, folding gently until combined. Fold in the dark chocolate chunks evenly throughout the dough. The dough will be soft and slightly sticky.
- Chill the Dough: Cover the dough bowl and refrigerate for 2 hours to firm up the dough and develop flavors.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper for easy cleanup and even baking.
- Scoop and Bake: Using a 1.5 oz cookie scoop, portion the dough onto the prepared baking sheets, spacing each cookie about 3 inches apart to accommodate spreading. Sprinkle the tops with the reserved ground pistachios. Bake for 10 to 12 minutes until the cookies are golden around the edges but still soft in the center.
- Cool and Finish: Remove the cookies from the oven and transfer the baking sheets to a wire rack. Let the cookies cool on the pan for about one minute, then carefully transfer them individually to the wire rack to cool completely. Optionally, sprinkle the tops with flaky sea salt for an extra burst of flavor before serving.
Notes
- Use a kitchen scale for the most accurate measurements and best results.
- Chilling the dough is essential to prevent excessive spreading and enhance flavor.
- The pistachio paste will be thick and coarse rather than smooth, which adds texture to the cookies.
- If you do not have matcha powder, it can be omitted but will alter the flavor slightly.
- Flaky sea salt on top adds a delicious salty crunch that complements the sweet chocolate and pistachios.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
