Pistachio and Dark Chocolate Cookies

Nutty, buttery, and just sweet enough — crisp edges, gooey middles, and a little salt to wake it all up.

Ingredients

• 1¼ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon Maldon sea salt

• 8 tablespoons unsalted butter, at room temperature

• ¾ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

• ¾ cup dark chocolate wafers, roughly chopped

• ½ cup shelled pistachios, roughly chopped

• Maldon salt, for topping

Instructions

1. Prep the Oven
   Preheat the oven to 300°F. Line two baking sheets with parchment paper and set aside.

2. Mix the Dry Ingredients
   In a medium bowl, sift together the flour, baking soda, and salt. Whisk gently to combine and set aside.

3. Cream the Butter and Sugar
   In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until pale and fluffy, about 4–5 minutes. Stop occasionally to scrape down the sides with a rubber spatula.

4. Add the Egg and Vanilla
   Add the egg and vanilla extract. Beat for another minute until fully incorporated.

5. Combine the Dry Ingredients
   Add half of the dry ingredients to the mixer and mix on low speed until just combined. Add the remaining half and mix again briefly — do not overmix.

6. Fold in the Chocolate and Pistachios
   Add the chopped chocolate and pistachios and fold them in by hand until evenly distributed.

7. Scoop and Bake
   Using a 1¾-inch cookie scoop, portion the dough onto the prepared baking sheets, leaving enough room for the cookies to spread. Bake in batches if needed — this recipe makes about 24 cookies.

8. Finish with Salt
   Bake for 16–18 minutes, until lightly golden. Remove from the oven and immediately sprinkle each cookie with a pinch of Maldon salt. Let cool slightly before serving.