Pistachio Chocolate Chunk Cookies
Thick, chewy cookies loaded with buttery pistachios, huge chunks of chocolate, and tied together with a dash of cozy cardamom.
Servings 17 cookies
Calories 242kcal
Ingredients
- 9 oz all- purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cardamom
- 6 oz unsalted butter softened
- 5.5 oz dark brown sugar
- 1.75 oz sugar
- 1 egg
- 1 tbsp vanilla
- 8 oz semi-sweet chocolate chunks plus more for topping
- 2 oz ground pistachios
- 2 oz chopped pistachios plus more for topping
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and cardamom and set aside.
- In a stand mixer, cream together the butter and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the egg and vanilla and beat until combined. Scrape the bowl down as needed.
- Add the dry ingredients to the wet and mix on low until just combined. Add the chocolate chunks and pistachios (ground and chopped). Mix on low until combined. It should just take a few seconds.
- Use a large cookie scoop to portion the dough onto a tray or baking sheet lined with wax paper. Then top each scoop with extra chocolate chunks and chopped pistachios.
- Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
- When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 20 - 22 minutes or until lightly golden brown.
- Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Notes
- It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.
- Use unsalted pistachios if you can find them. If you can't, you may want to reduce the salt in the recipe slightly.