Introduction

These salted pistachio chocolate chunk cookies are a delightful twist on a classic treat. With a rich pistachio paste, vibrant matcha, and melty dark chocolate chunks, they offer a unique flavor combination that’s both nutty and sweet. Perfect for any occasion, these cookies balance indulgence with a subtle savory edge.

The image shows four round cookies stacked on each other on a white marbled surface. Each cookie has a light green dough with dark brown, melted chocolate chunks spread unevenly on top. They are sprinkled with small pieces of crushed pistachios, adding texture and a pop of brighter green color. Whole and split pistachios are scattered around the cookies, making the scene look natural and tasty. The cookies have a soft, slightly cracked texture on the edges and smooth chocolate areas in the center. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup roasted salted pistachios (no shell)
1 tbsp olive oil
7 tbsp salted butter (softened)
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg (at room temperature)
½ tsp pure vanilla extract
¼ tsp pure almond extract
½ tsp baking soda
¼ tsp salt
1 cup all-purpose flour
2 tbsp matcha powder
1 cup dark chocolate (chunked or chopped)
2 tbsp ground pistachios
Flaky sea salt (optional for sprinkling)

Instructions

Step 1: Make the pistachio paste by pulsing the pistachios in a small food processor until finely ground. Add the olive oil and blend until a thick paste forms. Set aside some extra ground pistachios for topping.
Step 2: In a mixing bowl, cream the softened butter with both sugars for about 3 minutes until light and fluffy. Add the egg, vanilla, and almond extracts, mixing until smooth. Stir in the pistachio paste.
Step 3: In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Gradually fold this dry mixture into the butter mixture until combined. Fold in the dark chocolate chunks evenly. The dough will be soft and sticky.
Step 4: Cover the dough and refrigerate for 2 hours to chill.
Step 5: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 6: Using a 1.5 oz cookie scoop, place dough balls about 3 inches apart on the prepared sheets. Sprinkle with the reserved ground pistachios. Bake for 10-12 minutes until the edges turn golden.
Step 7: Let the cookies cool on the baking sheets for a minute, then transfer to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt before serving.

Tips & Variations

Use high-quality dark chocolate for richer flavor and better melting.
For a crunchier texture, lightly toast the pistachios before grinding.
Matcha powder adds a subtle earthy note; adjust to taste or omit for a pure pistachio flavor.
Substitute olive oil with neutral oil like grapeseed if preferred.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cooled cookies in a sealed bag for up to 3 months. To reheat, warm in a low oven for a few minutes to restore softness and chocolate melty goodness.

How to Serve

The image shows several round cookies stacked and scattered on brown parchment paper over a white marbled surface. Each cookie has a golden-brown edge with a soft texture in the center, which has a mix of green and light brown colors from the pistachio dough. Dark brown patches of melted chocolate are swirled into the top layer, giving a rich contrast. The cookies are topped with small crushed pistachio pieces, adding green and yellow speckles. Whole and shelled pistachios are placed around the cookies, enhancing the green color theme. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted pistachios instead of salted?

Yes, but you may want to reduce or omit additional salt in the recipe to balance the flavors. The salted pistachios add a nice savory contrast to the sweetness.

What can I substitute for matcha powder?

If you don’t have matcha powder, you can leave it out or replace it with an equal amount of finely ground pistachios or additional flour. The matcha adds color and a mild earthy taste but isn’t essential to the cookie’s success.