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Broken pistachio chocolate chunk cookies reveal gooey melted chocolate among whole cookies scattered with pistachios and chocolate pieces.
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Pistachio Chocolate Chunk Cookies

Thick chewy pistachio chocolate chunk cookies with roasted pistachios, dark chocolate chunks, extra egg yolks for richness, and cornstarch for a tender soft center. Bakery style at home. Chill the dough, underbake slightly, and finish with flaky sea salt.
Prep Time20 minutes
Cook Time13 minutes
Chilling Time1 hour
Total Time1 hour 33 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: bakery style pistachio cookies recipe, pistachio chocolate chunk cookies, pistachio cookies
Servings: 14
Calories: 537kcal
Author: Joanna Cismaru

Ingredients

  • 1¼ cups brown sugar packed
  • ½ cup granulated sugar
  • 1 cup unsalted butter room temperature
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • 4 cups all purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup shelled roasted pistachios roughly chopped
  • 1½ cups dark chocolate chopped into chunks
  • Flaky sea salt for finishing (optional)
US Customary - Metric

Instructions

  • In a large bowl, beat 1 cup unsalted butter, 1¼ cups brown sugar, and ½ cup granulated sugar together for 3 to 4 minutes until pale and fluffy.
    Softened butter is added to brown and granulated sugars, then beaten until the mixture becomes pale and fluffy.
  • Add 2 large eggs and 2 large egg yolks, one at a time, mixing well after each addition. Stir in 1 tablespoon vanilla extract until fully combined.
    Eggs and egg yolks are beaten into the creamed butter and sugars until the mixture becomes smooth.
  • In a separate bowl, whisk together 4 cups all purpose flour, 3 tablespoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
    Flour, cornstarch, baking soda, baking powder and salt are whisked together in a clear glass bowl until evenly combined.
  • Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
    Dry ingredients are added to the creamed butter mixture, then blended just until a thick cookie dough forms.
  • Fold in 1 cup chopped roasted pistachios and 1½ cups chopped dark chocolate until evenly distributed throughout the dough.
    Chopped pistachios and dark chocolate are folded into thick cookie dough until evenly distributed throughout the mixture.
  • Cover the dough and chill for at least 1 hour. Chilling ensures thick cookies and prevents spreading.
  • Preheat the oven to 375°F. Line baking sheets with parchment paper.
  • Using a ½ cup cookie scoop, portion the dough into tall mounds and place at least 3 inches apart on the prepared baking sheets. Do not flatten.
    Cookie dough is portioned with a large scoop, then arranged in tall mounds on a parchment-lined baking sheet.
  • Press a few extra chocolate chunks and pistachio pieces onto the tops for bakery style presentation.
    Six chilled pistachio chocolate chunk cookie dough mounds spaced widely apart on a parchment-lined baking sheet before baking.
  • Bake for 12 to 14 minutes, or until the edges are lightly golden and the centers still look slightly soft.
    Six baked pistachio chocolate chunk cookies arranged evenly on a parchment-lined metal baking sheet after leaving the oven.
  • Remove from the oven and sprinkle lightly with flaky sea salt, if using. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. The centers will continue to set as they cool.
    Freshly baked pistachio chocolate chunk cookies sprinkled with flaky sea salt cooling on a black wire rack.

Notes

  1. Chill the dough: Minimum 1 hour, overnight is better. Cold dough spreads less, stays thicker, and develops more flavor. Don't skip this step.
  2. Cream properly: 3 to 4 minutes until pale and fluffy. Not 90 seconds. The texture of the finished cookie depends on this step being done properly.
  3. Extra egg yolks: They add fat, richness, and that fudgy chew that makes bakery cookies taste like bakery cookies. Don't leave them out.
  4. Cornstarch: 3 tablespoons inhibits gluten development and gives you a softer tender crumb without the cookie spreading flat. Trust it.
  5. Chop your own chocolate: Chocolate chips have stabilizers that prevent melting. Chopped chocolate from a good bar melts into pools and puddles. The difference is visible and delicious.
  6. Tall mounds: Don't flatten the dough before baking. The height going in determines the thickness coming out.
  7. Underbake on purpose: Pull when the edges are golden and the centers still look slightly soft. They set as they cool on the baking sheet.
  8. Toast the pistachios: Optional but worth it. Dry pan, medium heat, 3 to 4 minutes. Cool completely before adding to the dough.
  9. Flaky sea salt: The recipe says optional. It's not optional.
  10. Freeze the dough: Portion into mounds, freeze solid, transfer to a bag. Bake from frozen at 375°F adding 1 to 2 minutes. Extremely useful.
  11. Storage: Airtight container at room temperature for up to 4 days. They get better on day 2.

Nutrition

Serving: 1serving | Calories: 537kcal | Carbohydrates: 67g | Protein: 8g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 298mg | Potassium: 307mg | Fiber: 4g | Sugar: 32g | Vitamin A: 523IU | Vitamin C: 0.5mg | Calcium: 73mg | Iron: 5mg
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