Roasted & salted pistachios, dark chocolate, and big Maldon flakes make for one epic batch of cookies
Even for someone who created a whole blog around cakes, there are times when a cake is just unnecessary. Sometimes, you just want a cookie. In fact, there are times when you need a cookie.
I stand among those who claim that the long-standing chocolate chip cookie is the best cookie there is. Peanut butter is delicious, oatmeal hits a special spot, and molasses has a festive flair. But chocolate chip is number one in my heart, always. However, in order to keep from tiring of this classic, it needs to be dressed up a bit here and there.
That’s why today we’re making salted pistachio chocolate chip cookies. It’s the same chewy, gooey, melty chocolatey cookie you grew to love in childhood. But we’re gonna add pistachios for crunch and color. Then, we’ll follow it up with some big Maldon crystals for flavor and beauty. It’s gonna be delicious.
There’s probably a million recipes out there for chocolate chip cookies. Maybe even thousands for pistachio chocolate chip cookies. And, most of them are likely to be really similar. The classic Tollhouse recipe can be found everywhere, not just on the back of the branded chocolate chip bag. However, this recipe is a little bit different.
Melting the butter creates a chewier cookie. It also adds a toffee flavor to the background. There is a slightly higher ratio of sugar, which adds to the cookie’s texture. And there’s a bit more salt and vanilla extract, because those are the things that really make cookies delightful.
This recipe makes a fairly big batch, so share with friends or neighbors! (Or, scoop dough out into even balls and freeze them on a cookie sheet, then throw in a ziploc bag in the freezer for future baking).
Salted Pistachio Chocolate Chip Cookies
- 8 ounces unsalted butter room temperature
- 1 1/2 cups brown sugar
- 3/4 cup sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 3 cups flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp salt
- 2 cups dark chocolate chips
- 1 1/2 cups roasted & salted pistachios
- sprinkle Maldon sea salt
Preheat oven to 350 F.
Line a baking sheet with parchment.
Melt butter in a small saucepan.
Pour butter into a large bowl and allow to cool a few minutes. Add sugars and stir until well combined. Add eggs, one at a time, stirring to incorporate. Mix in vanilla.
In a small bowl, mix together dry ingredients. Pour dry ingredients into melted butter mixture. Stir just until barely combined. Add chocolate and pistachios and gently fold in.
Scoop out dough balls (about 2 Tbsp) using a spoon or ice cream scoop. Place about 1" apart on prepared baking sheet. Bake until golden brown around edges, 10-11 minutes for small cookies or about 13 minutes for slightly larger cookies. Sprinkle with Maldon flakes toward the end of bake time or right when cookies come out of oven.
Enjoy warm with milk or coffee!
Cookies will keep well in an airtight container at room temperature for 5-7 days.