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Salted Pistachio Chocolate Chip Cookies

Salted pistachio chocolate chip cookies with chewy brown-sugar dough and melted dark chocolate. Crunchy chopped pistachios and a final pinch of flaky sea salt balance the rich, buttery flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
Mix-ins and topping
  • 1.5 cup dark chocolate chips
  • 1 cup shelled pistachios, roughly chopped
  • 1 flaky sea salt, for topping

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and line sheet pans with parchment paper.
Make the cookie dough
  1. Beat the unsalted butter and both sugars in a stand mixer on medium speed for about 1 minute until creamy.
  2. Beat in the large egg and vanilla extract until the mixture looks light and fluffy.
  3. Whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  4. Stop the mixer and add the flour mixture, dark chocolate chips, and chopped pistachios, mixing on low speed until a cohesive dough forms.
Shape and bake
  1. Use a medium cookie scoop to form dough balls and place them evenly spaced on the prepared baking sheets.
  2. Sprinkle the tops with flaky sea salt, then bake at 350°F for 10 to 12 minutes until golden around the edges.

Notes

For best texture, cream the butter and sugars until noticeably lighter before adding the egg—this helps keep the centers soft. Store baked cookies in an airtight container at room temperature up to 4 days. Freeze baked cookies up to 2 months; thaw at room temperature. For a dairy-free swap, use a 1:1 plant-based butter substitute and proceed the same way.