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You are here: Home / chocolate / Pistachio and Dark Chocolate Chunk Cookies

Pistachio and Dark Chocolate Chunk Cookies

October 11, 2012 By Laura 16 Comments

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Pistachio and Dark Chocolate Chunk Cookies

I have actually dreamt about these cookies since making them. They are hands down the best cookie I have had in ages–which is not to detract from any of the other fabulous cookies I have waiting to share with you. They are good, in some cases amazing, too. But this one, well… Wow. It was the kind of good that leaves you speechless.

Dark Chocolate Chunk and Pistachio Cookies on baking sheet

These cookies also mark the end of a lifelong habit of always avoiding nuts in my chocolate chip cookies. You see, my mom loves nuts. Like, really, really loves them. In everything. And the nut she loves best? Walnuts. As it turns out I am one of those people who really tastes the tannins in walnuts and finds them super bitter. So between avoiding the texture of the nuts (as I said to my mom more than once during my childhood: who wants to suddenly encounter a hard nut that just gets stuck in your teeth when eating something chewy/creamy/what-have-you?) and avoiding specifically the flavor of walnuts, I just stuck to a simple rule of never putting nuts in my cookies or brownies.

Dark Chocolate Chunk and Pistachio Cookies

So what about pistachios changed my mind? I have absolutely no idea. None whatsoever. I had been seeing pistachios a lot on Pinterest lately and just suddenly wondered if it might be good. Well, folks, as I said at the beginning there are no words. Except make these. Fast. (I lied–I will also add, after discussing it with my dad, that we both think the texture of pistachios somehow perfectly suits cookies, as it is a less crunchy and more crispy tender nut.)

Dark Chocolate Chunk and Pistachio Cookies

Pistachio and Dark Chocolate Chunk Cookies
Print
Pistachio and Dark Chocolate Chunk Cookies
Adapted from the famous NY Times Chocolate Chip Cookie recipe
Course: Dessert
Cuisine: Cookies
Keyword: dark chocolate, pistachios
Author: TheSpicedLife
Ingredients
  • 2 cups (8 1/2 oz) AP flour
  • 2 cups (8 1/2 oz) white whole wheat flour
  • 1 1/4 t baking soda
  • 1 1/2 t baking powder
  • 1 1/2 t coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 oz) light brown sugar
  • 1 cup plus 2 T (8 oz) granulated sugar
  • 2 large eggs
  • 1 T natural vanilla extract
  • 3 bags (18 oz) Scharffenberger Bittersweet Chocolate Chunks
  • 1 cup roasted and salted pistachios
  • Coarse sea salt for sprinkling
Instructions
  1. Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Mix in the chocolate chunks and pistachios. Cover the dough with something airtight and refrigerate at least overnight (I bake a tray or so a day, until the dough is gone, thereby ensuring fresh cooking each time).
  3. When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
  4. Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet. I was aiming for 2-3 tablespoons of dough per cookie. Sprinkle the cookies with sea salt and bake until golden brown but still a little soft, about 13-15 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.

 

Pistachio and Dark Chocolate Chunk Cookies

 

Filed Under: chocolate, chocolate chip cookies, cookies, Pistachios, whole grains Tagged With: chocolate, chocolate chips, chocolate chips cookies, chocolate chunks, cookies, nuts, pistachios, whole grains, whole wheat, whole wheat cookies

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Comments

  1. Chris says

    October 11, 2012 at 11:01 am

    I can imagine those cookies to be lovely with pistachios in them. I like pistachio. Your post also reminds me to do something with the many many many walnuts I still have …

    Reply
  2. Amanda says

    October 11, 2012 at 12:45 pm

    Nothing better than a pistachio in my opinion!

    Reply
  3. Chung-Ah | Damn Delicious says

    October 11, 2012 at 3:17 pm

    I’m a huge pistachio lover so I’m sure I will be over the moon with these cookies!

    Reply
  4. Michelle says

    October 11, 2012 at 6:48 pm

    I made almost these exact cookies a few months back. They were divine!!

    Reply
  5. Joanne says

    October 12, 2012 at 6:55 am

    I tend to avoid nuts in my baked goods also because I hate the interruption of the chewy texture…but I see what you mean about pistachios being more tender. Definitely giving these a try!

    Reply
  6. Jen @ Savory Simple says

    October 12, 2012 at 7:58 am

    These have me drooling!

    Reply
  7. Michelle @Amourbeurre says

    October 13, 2012 at 10:30 pm

    I’ve always been envious of those perfect cookies- totally gorgeous!

    Reply
  8. Jen L | Tartine and Apron Strings says

    October 13, 2012 at 11:14 pm

    The pistachio-dark chocolate combo is a dreamy one! It’s gotta be in my top 10 favourite flavour pairings! I can totally eat a a dozen or so of this in one sitting!

    Reply
  9. Katie (The Muffin Myth) says

    October 14, 2012 at 4:15 pm

    Mmmmm. I love pistachios, but I’ve never put them in cookies before. Maybe in biscotti? But not in a chocolate chunk cookie like this. Total genius! I’m pinning this recipe to try soon. Thanks for sharing!

    Reply
  10. Betty Ann @Mango_Queen says

    October 15, 2012 at 9:17 am

    Oh my goodness! What decadence! Bookmarking these cookies and will make them for my holiday batch. Thanks for sharing, Laura!

    Reply
  11. Matt mmWine Horbund says

    October 15, 2012 at 9:55 am

    My son and I both love pistachios. I think we’ll make these. It’ll be fun to sit and open them as a team 🙂

    Reply
    • Laura says

      October 15, 2012 at 11:41 am

      That’s funny–as divine as these were–and oh boy are they–the only reason I was finally willing to bake with pistachios is because I bought them already shelled! 🙂

      Reply
  12. grace says

    October 15, 2012 at 2:16 pm

    i splurged on a massive bag of pistachios last week and i’m slowly but surely plowing through it. i suppose i could spare some for cookies. 🙂
    666 park ave has been extremely disappointing to me–so much potential, but i can barely watch it! i haven’t seen the arrow pilot yet but i have high hopes.

    Reply
  13. mother says

    October 15, 2012 at 2:48 pm

    i am pretty sure you are all walnut bigots.

    Reply
  14. Chalang says

    November 26, 2012 at 5:34 pm

    Hi, please let me know what other flour I can use if I cannot find WHITE whole wheat flour? If you can respond asap that would be great as I’d like to bake these on Thursday of this week! Thanks in advance!!!

    Reply
    • Laura says

      November 26, 2012 at 6:25 pm

      Regular whole-wheat flour will work fine but you will taste the tannic quality of the whole wheat. You can also sub all-purpose flour.

      Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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