There’s something truly irresistible about Salted Pistachio Chocolate Chunk Cookies—the way rich, nutty pistachios cozy up next to luscious pools of dark chocolate in a tender, chewy dough, all crowned with a sprinkle of flaky sea salt. These cookies manage to be sophisticated and playful at once: a delightful gourmet upgrade to your classic chocolate chip cookies, but approachable enough for everyday baking. Whether you’re planning a bake sale, treating yourself on the weekend, or impressing friends, these beauties are guaranteed to steal the spotlight.

Salted Pistachio Chocolate Chunk Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Salted Pistachio Chocolate Chunk Cookies comes from just a handful of simple, high-quality ingredients, each one contributing its own essential character to the final cookie. Every element—sweet, salty, rich, and nutty—brings something special to the table here.

Unsalted butter: Softened to creamy perfection, it provides richness and the ideal chewy texture.
Brown sugar: Lends deep caramel undertones and helps keep the cookies soft and moist.
Granulated sugar: Adds just the right amount of sweetness and encourages those desirable crispy edges.
Large egg: Acts as the glue, bringing everything together for a cohesive dough.
Vanilla extract: Enhances all the other flavors and adds a subtle warmth to the dough.
All-purpose flour: The foundation that gives your cookies the perfect bite—not too dense, not too delicate.
Baking soda: Ensures your cookies rise beautifully and have a tender crumb.
Salt: Balances out the sweetness and intensifies the nutty and chocolatey notes.
Dark chocolate, chopped into chunks: Far superior to chips—big, melty chocolate pockets are pure joy in every bite.
Shelled pistachios, roughly chopped: Brings buttery crunch, vibrant color, and a distinct flavor that stands out wonderfully against the chocolate.
Flaky sea salt, for topping: The finishing touch that sparks all the other flavors to life.

How to Make Salted Pistachio Chocolate Chunk Cookies

Step 1: Prep Your Oven and Baking Sheet

Set your oven to preheat at 350°F (175°C)—getting it nice and hot ensures even baking from the get-go. While it’s warming, line a baking sheet with parchment paper so your cookies won’t stick. This little bit of prep saves cleanup time and sets you up for those picture-perfect bottoms.

Step 2: Cream Butter and Sugars

In a large bowl, use a hand mixer (or stand mixer) to cream the softened butter with both sugars until the mixture is light, fluffy, and looks slightly paler. This step aerates your fat and unlocks a chewy texture that’s essential for Salted Pistachio Chocolate Chunk Cookies.

Step 3: Beat in the Egg and Vanilla

Add in the egg and vanilla extract, and continue mixing until the dough turns smooth and cohesive. This is where everything starts to come together, building those comforting, aromatic layers of flavor.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Mixing the dry ingredients first helps distribute the leavening and salt, guarding against uneven spots in your baked cookies.

Step 5: Blend Wet and Dry Ingredients

Add the dry mixture into the butter-sugar mixture, a bit at a time, mixing gently until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears into the dough.

Step 6: Fold in Chocolate Chunks and Pistachios

Gently fold in the dark chocolate chunks and chopped pistachios. This is the moment every cookie baker waits for! Make sure they’re distributed evenly so every Salted Pistachio Chocolate Chunk Cookie gets plenty of nutty crunch and melty chocolate.

Step 7: Shape and Salt

Scoop the dough into generous balls, about 1 1/2 tablespoons each, onto your prepped baking sheet. Give each dough mound a little press to flatten slightly, and then sprinkle with a pinch of flaky sea salt. This final flourish is what sets these cookies apart—you’ll notice the difference!

Step 8: Bake to Perfection

Bake for 9–11 minutes, just until the edges are golden and the centers still look a bit soft. The cookies will continue to cook as they cool on the pan. After 5 minutes, gently move them to a wire rack to cool completely. Try not to eat them all before they finish cooling!

How to Serve Salted Pistachio Chocolate Chunk Cookies

Garnishes

A light sprinkle of extra chopped pistachios and a final dusting of flaky sea salt on still-warm cookies really elevates these Salted Pistachio Chocolate Chunk Cookies from everyday to bakery-worthy. For a fun touch, you can even drizzle with a bit of melted dark chocolate or a dusting of powdered sugar.

Side Dishes

These cookies pair brilliantly with a cold glass of milk, creamy oat milk, or your favorite coffee or tea. On special occasions, serve them with fresh berries or even scoop a generous helping of vanilla ice cream right between two cookies for a dreamy ice cream sandwich.

Creative Ways to Present

Make your Salted Pistachio Chocolate Chunk Cookies the star attraction! Stack them in a tall glass jar for grab-and-go snacking, wrap them in parchment with twine for a giftable treat, or arrange them in a circle on a pretty cake stand for a festive centerpiece at your dessert table.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature. They’ll stay delightfully chewy and fresh for up to 4 days—if they last that long! Slip a slice of sandwich bread into the container to help maintain softness, just like grandma used to do.

Freezing

You can freeze Salted Pistachio Chocolate Chunk Cookies baked or unbaked! To freeze baked cookies, let them cool completely and store in a freezer-safe zip bag for up to three months. For make-ahead convenience, freeze scooped dough balls, then bake straight from frozen (just add a minute or two to the baking time).

Reheating

Nothing perks up a leftover cookie like a quick warm-up: pop a cookie in the microwave for 8–10 seconds or in a 300°F oven for a few minutes. This revives that gooey chocolate texture and makes your kitchen smell amazing all over again.

FAQs

Can I use milk chocolate instead of dark chocolate?

Absolutely! While dark chocolate offers bold, bittersweet notes that pair beautifully with salty pistachios, milk chocolate or even white chocolate makes an equally delicious (and slightly sweeter) spin on these cookies.

What’s the best way to chop pistachios for these cookies?

Use a sharp knife and a steady hand for rough, rustic chunks. Avoid pre-chopped nuts, which can be overly small or dry. Chopping just before incorporating preserves their color and flavor.

Do I need to toast the pistachios first?

It’s not essential, but lightly toasting unsalted pistachios before adding brings out even deeper nuttiness and crunch. Just a few minutes in a 350°F oven does the trick!

Can I make Salted Pistachio Chocolate Chunk Cookies gluten-free?

Yes, swap in your favorite 1:1 gluten-free baking flour blend. Check that your chocolate and pistachios are gluten-free as well for a safe, delicious result.

Why add flaky sea salt on top?

That pinch of flaky salt doesn’t just look beautiful; it amplifies the rich chocolate, cuts through the sweetness, and highlights the butteriness of the pistachios—a finishing touch that brings the whole Salted Pistachio Chocolate Chunk Cookie together!

Final Thoughts

Give these Salted Pistachio Chocolate Chunk Cookies a try the next time you want a treat that’s a little extra special but still homey. With the perfect balance of sweet, salty, and nutty, they’re the type you’ll want to share with friends—or just savor all to yourself! Happy baking!