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Salted Pistachio Dark Chocolate Chip Cookies

Indulge in the ultimate sweet and salty experience with these chewy cookies that combine brown butter, dark chocolate, and crunchy roasted pistachios.

Ingredients

Scale
  • 1/2 cup unsalted butter (melted and browned)
  • 2/3 cup light brown sugar
  • 2 tbsp white sugar
  • 1 large egg (room temperature)
  • 1 tbsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt (only if using unsalted pistachios)
  • 1/2 cup roasted and salted pistachios (finely chopped)
  • Flaky sea salt (for topping)
  • 1 dark chocolate bar (chopped, approx 3/4 cup)

Instructions

  1. Brown the butter: In a saucepan over medium heat, melt the butter until it is golden brown and smells nutty. Remove from heat and allow it to cool slightly.
  2. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking tray with parchment paper for easy cleanup.
  3. Mix Sugars and Butter: In a mixing bowl, whisk together the cooled browned butter, brown sugar, and white sugar until smooth.
  4. Add Egg and Vanilla: Stir in the egg and vanilla extract, whisking until fully integrated.
  5. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt (if using). Gradually add the dry mixture to the wet mixture, folding gently until just combined.
  6. Add Chocolate and Pistachios: Carefully fold in the chopped dark chocolate and finely chopped pistachios until evenly distributed.
  7. Scoop the Dough: Portion the dough onto the prepared baking sheet, leaving space between each scoop for spreading.
  8. Bake: Bake for 10-12 minutes or until the edges are golden; centers may appear slightly underbaked.
  9. Finish with Sea Salt: While still warm, sprinkle flaky sea salt on top. Let cool completely on a wire rack.

Notes

For best results, ensure your butter is browned properly. Store cookies in an airtight container for up to one week.

Nutrition

Keywords: cookies, pistachio, chocolate, dessert, baking