Easy Salted Pistachio Chocolate Chunk Cookies Recipe

Brown sugar salted pistachio biscuits with dark chocolate bits are excellent. Crisp caramelised edges make these cookies chewy. These are gourmet chocolate chip cookies!


– ½ cup 60g shelled salted roasted pistachio – 1 tablespoon 15ml olive oil – 7 tablespoon 100g salted butter, softened – ½ cup 110g packed light brown sugar – ¼ cup 50g granulated sugar – 1 large egg at room temperature – ½ teaspoon pure vanilla extract – ¼ teaspoon pure almond extract – ½ teaspoon baking soda – ¼ teaspoon salt – 1 cup plus 2 tbsp 160g all-purpose flour – 1 teaspoon matcha powder – 1 cup 5oz/142g dark chocolate  chopped into chunk – 2 tbsp ground pistachios for topping


Make pistachio paste. Pulse pistachios in a small food processor until finely ground. Grinding with oil creates a thick paste. Not smooth like peanut butter, but thick and gritty.

Step 1

Make cookie dough. Beat butter and both sugars in a stand mixer with the paddle attachment or an electric hand mixer for 3 minutes on medium speed until pale and fluffy. 

Step 2

Beat egg and extracts until smooth, scraping basin sides. Stir in pistachio paste. Whisk flour, matcha powder, baking soda, and salt in a medium bowl. Fold it into the butter mixture.

Step 3

Cover the bowl and chill for 2 hours. Preheat oven to 350°F. Parchment two big baking sheets.

Step 4

Scoop about 2 tablespoons of cold dough and roll into smooth balls. Place on prepared baking trays at least 2 inches apart since these cookies spread. 

Step 5

Sprinkle more ground pistachios on top. Bake until edges are brown, 10-12 minutes. Let pan cool on a wire rack for a minute before transferring cookies individually to complete cooling.

Step 6

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