Description
Crisp-crust, gooey pistachio cookies with a nutty paste base and dark chocolate chunks. Perfect for sharing or enjoying with tea.
Ingredients
Pistachios (1 cup total: 1/2 cup processed to paste, 1/2 cup chopped)
All-Purpose Flour (1 3/4 cups)
Unsalted butter (3/4 cup, softened; 1 tsp salt added if using unsalted)
Dark chocolate chunks (1/2 cup)
Granulated sugar (1/4 cup)
Brown sugar (3/4 cup)
Egg yolks (2)
Vanilla extract (1 tsp)
Baking powder (1 tsp)
Baking soda (1/2 tsp)
Flaky sea salt (to top)
Butter (salted or unsalted, as specified)
Instructions
Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda, and 1/2 tsp salt (if using unsalted butter).
In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
Add egg yolks and vanilla extract; mix thoroughly.
Add processed pistachio paste and mix until pale and fluffy.
Gradually blend in dry ingredients on medium speed, mixing just until combined.
Fold in chopped dark chocolate and remaining 1/2 cup pistachios with a spatula.
Use a 2-tablespoon cookie scoop to form dough balls (6 per sheet). Press each slightly flat with your palm.
Bake 10-12 minutes for chewy (10 mins) or crisp (12 mins) cookies. Let cool on the sheet for 5 mins before transferring.
Notes
For dietary restrictions, substitute all-purpose flour with a gluten-free blend. Use unsalted butter and add 1 tsp salt to the dough for better flavor balance. Store in an airtight container for up to 5 days.
- Prep Time: 10
- Cook Time: 12
- Category: dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg