Chocolate and Pistachio Cookies
Recipe type: Dessert
Makes: 18 large cookies
Big bakery-style cookies full of dark chocolate chunks, crunchy pistachios and the perfect hint of salt.
  • 262g (~2 cups) all-purpose flour
  • 5g (1 teaspoon) salt
  • 3g (½ teaspoon) baking soda
  • 170g (3/4 cup) unsalted butter, melted
  • 350g (~1½ cups, packed) light brown sugar
  • 15 milliliters / 1 tablespoon vanilla extract
  • 75g (~1 large egg + 1 yolk) eggs at room temperature
  • 130g (1 cup) dark chocolate, roughly chopped
  • 100g (¾ cup) salted pistachios, roughly chopped
  1. In a medium bowl, whisk flour, baking soda and salt; set aside
  2. In the large bowl of an electric mixer with a paddle attachment, beat butter and sugar until well-combined
  3. Beat in eggs and vanilla until a mixture is a light creamy color
  4. Reduce speed to low and stir in flour mixture (do not overmix)
  5. Fold in chips
  6. Chill dough in refrigerator for 24-48 hours for best texture and flavor results
  7. Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
  8. Overfill a large cookie dough scoop (~4 tablespoons total) for each cookie and place onto prepared baking sheets
  9. Bake large cookies 17-19 minutes or until brown around good portion of edges
  10. Set aside to cool
  11. Texture of cookies best within 24 hours; cookies can be enjoyed up to one week at room temperature or one month frozen if stored in an air-tight container
Dough requires 24-48 hours of chilling time for best results
Recipe by Keep It Sweet Desserts at