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Pistachio Chocolate Chunk Cookies

Pistachio Chocolate Chunk Cookies
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Pistachio Chocolate Chunk Cookies combine the delightful crunch of roasted pistachios with the rich, melty goodness of chocolate chunks, creating a perfect balance of nutty and sweet flavors. These easy-to-make cookies offer a tender yet chewy texture, making them an irresistible treat ideal for gifting, sharing, or cozy homemade indulgence.

Ingredients

Scale

Wet Ingredients

  • 1 cup (227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 ¼ cups (280g) all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Add-ins

  • 1 cup roasted pistachios, coarsely chopped
  • 1 cup chocolate chunks (bittersweet or semi-sweet)

Instructions

  1. Prepare your ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roughly chop the roasted pistachios and chocolate into sizable chunks to ensure a crunchy texture and visible chocolate pockets in each cookie.
  2. Cream butter and sugars: In a large bowl, beat the softened butter together with granulated sugar and brown sugar until the mixture is light, airy, and fluffy. This incorporates air which will help create tender cookies.
  3. Add eggs and vanilla: Mix in the eggs one at a time, fully incorporating each before adding the next. Then stir in vanilla extract to enhance the overall flavor with warm, aromatic notes.
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
  5. Fold in pistachios and chocolate chunks: Carefully fold the chopped pistachios and chocolate chunks into the dough, ensuring they are evenly distributed so each cookie is packed with flavor.
  6. Scoop and bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are golden and centers appear set but still soft.
  7. Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to finish cooling. This prevents breaking and ensures a perfect chewy texture.

Notes

  • Use room temperature softened butter for even creaming and lighter cookies.
  • Do not overmix the dough to avoid tough cookies.
  • Chop pistachios unevenly, leaving some larger pieces for varied texture.
  • Real chocolate chunks melt slower than chips, providing delightful pockets of chocolate.
  • Chill the dough for 30 minutes before baking for thicker cookies that hold shape.
  • Watch baking time closely: underbake slightly for chewy cookies; bake longer for crispier texture.
  • For a vegan version, substitute butter with plant-based butter and use flax or chia eggs.
  • Add a pinch of flaky sea salt on top before baking for enhanced flavor contrast.
  • Freeze dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months; bake directly from frozen with added baking time.

Nutrition

Keywords: pistachio cookies, chocolate chunk cookies, nutty cookies, homemade cookies, gluten free cookies, easy cookie recipe, vegan cookie option, holiday cookies

Find it online: https://marycorner.com/pistachio-chocolate-chunk-cookies/