If you’re craving bakery-quality cookies with a decadent twist, let me introduce you to Dark Chocolate Chunk Pistachio Cookies. These cookies are the perfect marriage of creamy, bittersweet chocolate and nutty, vibrant pistachios, all tucked into a buttery, golden dough. Each bite offers pockets of rich chocolate, crunch from the pistachios, and an irresistible chewy texture that makes it impossible to stop at just one. Whether you’re baking for a special get-together or just treating yourself on a cozy afternoon, this recipe is pure cookie bliss.
Ingredients You’ll Need
Only a handful of classic ingredients stand between you and your new favorite treat. Each component plays a crucial role here, from delivering melt-in-your-mouth softness to creating that signature nutty crunch and deep chocolate flavor that sets these cookies apart.
- Unsalted butter (1 cup, softened): The base of our dough for that rich, silky texture and subtle flavor.
- Packed light brown sugar (1 cup): Brings both sweetness and a hint of caramel undertones, making each bite special.
- Granulated sugar (1/2 cup): Balances taste and lends crisp edges to our cookies.
- Large eggs (2, room temperature): Bind everything together while adding a touch of tenderness.
- Pure vanilla extract (2 teaspoons): Elevates and deepens the overall flavor—don’t skip it!
- All-purpose flour (2 1/2 cups): Provides the perfect structure, creating cookies that hold their shape but stay chewy.
- Baking soda (1 teaspoon): Introduces just the right amount of lift for a soft, not cakey, texture.
- Baking powder (1/2 teaspoon): Helps achieve that inviting rise—those bakery-style domes are irresistible.
- Salt (1/2 teaspoon): Sharpens all the flavors and balances the sweetness beautifully.
- Dark chocolate chunks (1 1/2 cups): The showstopper! Opt for high-quality dark chocolate for gooey, molten pockets in every cookie.
- Shelled pistachios, roughly chopped (1 cup): Lend vibrant color and a lovely crunch—pre-roasted pistachios bring even more flavor.
How to Make Dark Chocolate Chunk Pistachio Cookies
Step 1: Prep Your Baking Sheets and Preheat
Start things off by preheating your oven to 350°F (175°C), and line two large baking sheets with parchment paper. Taking a few minutes to get your oven and pans ready means your cookies will bake evenly every time and slide right off the sheets when you’re done.
Step 2: Cream the Butter and Sugars
Combine the softened unsalted butter, packed brown sugar, and granulated sugar in a large mixing bowl. Using an electric mixer, beat them together for about 2–3 minutes until the mixture looks light, fluffy, and creamy. This crucial step aerates the dough so you end up with cookies that are soft and tender yet perfectly structured.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then add the pure vanilla extract. This leaves you with a silky, light batter that already smells good enough to eat!
Step 4: Mix in Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to your wet batter, mixing just until combined. Don’t over-mix here—you want to keep that dough tender and not tough.
Step 5: Fold in Chocolate and Pistachios
Now for the fun part! Gently fold in the dark chocolate chunks and the chopped pistachios. Distribute them evenly so every cookie gets plenty of chocolatey, nutty goodness. It’s okay if your dough looks indulgent—it should!
Step 6: Portion and Bake
Scoop out generous, heaping tablespoons of dough (about 2 tablespoons for each cookie) and space them about 2 inches apart on your baking sheets. Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look a touch soft. This ensures you’re left with cookies that are crispy at the edges and perfectly chewy in the center.
Step 7: Cool and Enjoy
Let the Dark Chocolate Chunk Pistachio Cookies cool on the baking sheet for about 5 minutes—this lets them set up just enough so you can transfer them without breaking. Finally, move the cookies to a wire rack to cool completely (if you can resist eating them while warm!). Sprinkle on a little flaky sea salt before baking if you want that gourmet finish.
How to Serve Dark Chocolate Chunk Pistachio Cookies
Garnishes
A sprinkle of flaky sea salt on top before baking turns these cookies into a showstopper, amplifying both the chocolate and pistachio flavors. For a special touch, press a few extra chocolate chunks or pistachio pieces onto the tops of each dough mound right before they go into the oven—presentation and taste, all in one swoop!
Side Dishes
While these cookies are a treat on their own, they’re also a delight alongside a scoop of vanilla bean ice cream or with a steaming mug of coffee or hot chocolate. The creamy, sweet contrast of ice cream or a rich hot drink really lets the flavors of the Dark Chocolate Chunk Pistachio Cookies shine.
Creative Ways to Present
For gifting or parties, stack the cooled cookies in clear bags tied with a ribbon, or arrange them on a rustic wooden board with fresh strawberries and clusters of extra pistachios on the side. If you’re serving at a gathering, try making ice cream sandwiches—simply sandwich a scoop of pistachio or chocolate gelato between two cookies for next-level decadence.
Make Ahead and Storage
Storing Leftovers
Place completely cooled Dark Chocolate Chunk Pistachio Cookies in an airtight container at room temperature. Stored this way, they’ll keep their chewy texture and rich flavor for up to five days. If you notice they’re starting to dry out, a piece of bread in the container can help retain moisture!
Freezing
These cookies freeze beautifully, either as baked cookies or as dough balls. For baked cookies, let them cool fully before freezing in a zip-top bag or airtight container for up to 3 months. For dough, scoop onto a baking sheet, freeze until solid, then transfer to a freezer bag—bake straight from frozen, just adding a minute or two to the time.
Reheating
If you love a warm, melty cookie, give stored or thawed Dark Chocolate Chunk Pistachio Cookies a quick spin in the microwave (about 10-12 seconds) or pop them in a 300°F oven for no more than 5 minutes. They’ll taste freshly baked—and your kitchen will smell amazing all over again.
FAQs
Can I substitute milk chocolate for dark chocolate in these cookies?
Absolutely! While the deep richness of dark chocolate complements the pistachios beautifully, milk chocolate will make these cookies a bit sweeter and just as delicious. Feel free to use your favorite—or even a mix of chocolate types for extra flavor.
Are Dark Chocolate Chunk Pistachio Cookies gluten-free?
As written, these cookies contain all-purpose flour and are not gluten-free. However, you can use a 1-to-1 gluten-free baking flour blend in place of regular flour for a very similar texture and taste.
Do I need to toast the pistachios first?
Toasting the pistachios before adding them to the dough is a fantastic way to bring out their natural nuttiness and vibrant flavor. It’s not required, but if you have a couple of extra minutes, give it a try—you’ll taste the difference!
Can I make the dough ahead of time?
Definitely! Prepare the dough and refrigerate it (covered) for up to 48 hours before baking. In fact, a longer rest in the fridge actually deepens the flavor, giving you even tastier Dark Chocolate Chunk Pistachio Cookies.
What’s the best way to get evenly sized cookies?
Using a cookie scoop ensures your portions are consistent, which helps the cookies bake evenly and look bakery-perfect. If you don’t have a scoop, two tablespoons’ worth per cookie works great—just take a moment to shape them into neat rounds.
Final Thoughts
If you’re on the hunt for a cookie that’s crisp at the edges, chewy at the heart, and bursting with irresistible bursts of chocolate and pistachio, you have to try these Dark Chocolate Chunk Pistachio Cookies. They’re exactly the kind of treat that wows at the bake sale—or steals the show at your kitchen table. Grab your apron, gather those simple ingredients, and see why these cookies never last long in my house!
Print
Dark Chocolate Chunk Pistachio Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of these Dark Chocolate Chunk Pistachio Cookies. Crunchy pistachios and decadent dark chocolate chunks come together in a buttery cookie dough that bakes into irresistible treats.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups dark chocolate chunks
- 1 cup shelled pistachios, roughly chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add Mix-Ins: Fold in the dark chocolate chunks and chopped pistachios.
- Scoop and Bake: Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the edges are lightly golden but the centers are still soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra texture, sprinkle a pinch of flaky sea salt on top of the cookies before baking.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
