Salted Pistachio Matcha Chocolate Chunk Cookies Recipe
Delight in the perfect balance of rich chocolate and crunchy salted pistachios with these Salted Pistachio Chocolate Chunk Cookies. Infused with aromatic matcha powder and enhanced with a hint of almond and vanilla extracts, these cookies offer a unique flavor twist. Soft and chewy with a satisfying crunch, topped with optional flaky sea salt for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: Approximately 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pistachio Paste
- ½ cup roasted salted pistachios (no shell)
- 1 tbsp olive oil
Cookie Dough
- 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 chunks
- 2 tbsp ground pistachios (for topping)
- Flaky sea salt (optional for sprinkling)
Instructions
- Make the Pistachio Paste: In a small food processor, pulse the pistachios until finely ground. Add the olive oil and blend until a thick paste forms. For topping, grind a bit more pistachios and set some aside for later use.
- Prepare the Cookie Dough: In a mixing bowl, cream the softened butter with both light brown and granulated sugars for about 3 minutes until the mixture is light and fluffy. Add in the egg, vanilla extract, and almond extract, mixing until smooth and fully combined. Incorporate the pistachio paste thoroughly.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, folding gently to combine. Fold in the dark chocolate chunks evenly throughout the dough. The dough will be soft and sticky at this point.
- Chill the Dough: Cover the dough bowl tightly and refrigerate for 2 hours to firm up and develop flavors.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and even baking.
- Shape and Bake the Cookies: Using a 1.5 oz cookie scoop, place dollops of dough onto the baking sheets, spacing them about 3 inches apart to allow for spreading. Sprinkle the tops with additional ground pistachios reserved earlier. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown.
- Cool and Serve: Remove the cookies from the oven and let them cool on a wire rack for about a minute on the baking sheets before transferring completely to cool. Optionally, sprinkle flaky sea salt over the warm cookies to enhance flavor before serving.
Notes
- Ensure the egg is at room temperature for better incorporation.
- Chilling the dough is crucial for texture and preventing excessive spread during baking.
- Flaky sea salt adds a lovely contrast but can be omitted for a less salty cookie.
- Dark chocolate chunks can be substituted with your favorite chocolate type or size.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: pistachio cookies, chocolate chunk cookies, matcha cookies, salted pistachio dessert, homemade cookies, easy cookie recipe
