Salted Pistachio Chocolate Chunk Cookies
These cookies blend rich chocolate, crunchy pistachios, and buttery goodness.
Ingredients
- ½ cup roasted salted pistachios no shell
- 1 tbsp olive oil
- 7 tbsp salted butter softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- ½ tsp pure vanilla extract
- ¼ tsp pure almond extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup all-purpose flour
- 2 tbsp matcha powder
- 1 cup dark chocolate
- 2 tbsp ground pistachios
- flaky sea salt optional for sprinkling
Instructions
- Start by making the pistachio paste. In a small food processor, pulse the pistachios until finely ground. Add the olive oil and blend until it forms a thick paste. For topping, grind a bit more pistachios and set some aside.
- Next, prepare the cookie dough. In a mixing bowl, cream the softened butter with both sugars for about 3 minutes until light and fluffy. Add the egg and extracts, mixing until smooth. Incorporate the pistachio paste.
- In another bowl, whisk together the flour, matcha powder, baking soda, and salt. Gradually add this mixture to the butter blend, folding it in. Finally, mix in the chocolate chunks until evenly distributed. The dough will be soft and sticky.
- Cover the bowl and chill in the refrigerator for 2 hours.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a 1.5 oz cookie scoop, place dough onto the sheets, spacing them about 3 inches apart. Top with extra ground pistachios. Bake for 10-12 minutes until golden at the edges. Let cool on a wire rack for a minute before transferring the cookies to cool completely. Sprinkle with flaky sea salt if desired!
Notes
Feel free to adjust the amount of chocolate and pistachios to your liking!
