Salted Pistachio Chocolate Chunk Cookies
An inviting, nut-forward matcha cookie for cozy afternoons
These Salted Pistachio Chocolate Chunk Cookies combine toasty, salty pistachios with earthy matcha and big dark chocolate pieces for a cookie that’s crisp at the edges and tender inside. The olive oil melded into the pistachio paste keeps the nuts silky, while a short chill firms the dough so the cookies spread just right — a small but practical trick that helps you get consistent rounds every bake. If you like putting a new spin on a familiar treat, this riff stands up beautifully next to a classic chocolate chip cookie in your rotation.
What makes these worth baking tonight
This recipe balances bold flavors without demanding specialty techniques: nut paste for real pistachio flavor, matcha for color and subtle vegetal notes, and dark chocolate for richness. It’s versatile enough to be scooped for bake-sale cookies or portioned smaller for afternoon snacks, and the dough freezes well for quick future bakes. If you enjoy seasonal mashups, this cookie plays nicely with fruity or coffee-forward themes like the strawberry chocolate cookies you might make in spring.
What bakers rave about these cookies
Standout qualities
- Deep pistachio aroma from the ground paste
- Gentle grassy color and flavor from matcha
- Big chocolate pockets that contrast salty notes
- Crisp edges with a tender, slightly chewy center
- Easy chill-and-bake timeline that fits busy schedules
A quick roadmap for the bake
Start with a small nut paste, cream your butter and sugars, combine wet and dry, fold in chocolate, chill, portion, and bake until edges turn golden. The overall workflow is straightforward: make the pistachio paste first, prepare the dough while the paste rests, refrigerate to firm up, then scoop and bake. For inspiration on integrating bold mix-ins into cookies, check a similar balance in an espresso chocolate chip cookies recipe.
Prep moves that make the day easier
Measure and chop ingredients before you start, bring the egg and butter to room temperature, and use a food processor to make a silky pistachio paste quickly. Line baking sheets and have your cookie scoop ready before chilling so you can portion dough straight from the refrigerator. If you prefer a richer butter note, compare techniques in recipes like French salted butter cookies for handling softened butter.
Shopping list
½ cup roasted salted pistachios (no shell), 1 tbsp olive oil, 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, 2 tbsp ground pistachios, flaky sea salt (optional for sprinkling)
For a lower-carb alternative or to compare ingredient swaps, you can see a keto chocolate-chip alternative for ideas on ingredient rebalances.
Notes on swapping ingredients and choosing quality
- Use roasted, salted pistachios for the best toasted flavor; raw will yield a milder result.
- Dark chocolate (60–70%) gives contrast; use high-quality chips or a chopped bar for chunkier pockets.
- Matcha varies in intensity — ceremonial-grade is brighter and costlier; culinary matcha works fine here.
- If you must omit almond extract, add an extra ¼ tsp vanilla and a pinch of salt to preserve complexity.
- For less spread, chill the dough longer or add 1–2 tbsp chilled flour (sparingly).
Step-by-step method rewritten clearly
Make the pistachio paste first: pulse the ½ cup roasted salted pistachios in a small food processor until finely ground, then stream in 1 tbsp olive oil and blend until a thick, spreadable paste forms. Reserve an extra tablespoon or two of ground pistachios for topping.
Prepare the cookie dough by creaming 7 tbsp softened salted butter with ½ cup packed light brown sugar and ¼ cup granulated sugar for about 3 minutes until the mixture is pale and airy. Add 1 large room-temperature egg, ½ tsp pure vanilla extract, and ¼ tsp pure almond extract, mixing until smooth, then fold in the pistachio paste until evenly incorporated.
In a separate bowl, whisk together 1 cup all-purpose flour, 2 tbsp matcha powder, ½ tsp baking soda, and ¼ tsp salt. Gradually add the dry mix to the butter mixture, folding gently until just combined — the dough will be soft and slightly sticky. Stir in 1 cup dark chocolate (chopped into chunks) until distributed.
Cover the bowl and chill in the refrigerator for 2 hours to firm the dough and develop flavor.
When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a 1.5 oz cookie scoop, portion dough onto the sheets about 3 inches apart; press a little extra ground pistachio onto the tops of each cookie. Bake for 10–12 minutes, watching for golden edges. Let the cookies rest on the baking sheet for about a minute, then transfer to a wire rack to cool completely. Finish with a light sprinkle of flaky sea salt if you like a briny pop.
Timing and how they should look
- Pistachio paste: 2–3 minutes in a food processor to reach a thick paste.
- Creaming butter + sugars: ~3 minutes to become light and fluffy.
- Chill time: 2 hours for best shape and texture.
- Bake time: 10–12 minutes; cookies should feel set in the center and show golden-browned edges.
- Visual cues: tops will have cracks where chocolate peaks; a glossy surface suggests underbaking, a matte, slightly firm top indicates readiness.
How to present and enjoy these cookies
These cookies are terrific warm with coffee, served on a dessert platter, or packed into lunchboxes. Their pistachio-matcha look makes them an elegant option for parties or holiday baking.
Serving ideas
- Serve warm with a tall glass of milk or matcha latte.
- Plate with fresh berries and whipped cream for a simple dessert.
- Package in cellophane with a ribbon for gifts.
- Crumble over vanilla ice cream for texture and flavor contrast.
Safe storing and warming methods
Let cookies cool completely before storing to avoid sogginess. Keep at room temperature in an airtight container for up to 4 days, or freeze baked cookies for longer storage. Reheat gently to bring back that fresh-baked warmth.
Storage reminders
- Refrigeration can dry cookies; prefer room-temp storage in an airtight container.
- Freeze baked cookies in a single layer on a tray, then transfer to a sealed bag for up to 3 months.
- To refresh, warm in a 300°F oven for 4–6 minutes or microwave a single cookie for 10–12 seconds.
Favorite tools and little time-savers
A small food processor is essential for a smooth pistachio paste; a 1.5 oz scoop guarantees uniform cookies. Use a bench scraper to portion dough if you prefer rounds over scoops.
Extra tips
- If you don’t own a food processor, pulse nuts in a high-speed blender, scraping frequently.
- Chill scooped dough on the baking sheet before baking to minimize flattening.
- Warm the chocolate slightly before chopping — it’s easier to cut clean chunks.
Flavor swaps and diet-friendly switches
You can adapt the profile for dietary needs or taste preferences by shifting nuts, sweeteners, or chocolate type.
Easy swaps
- Substitute pecans or almonds for pistachios (flavor will change).
- Use coconut sugar or a sugar blend instead of part of the granulated sugar for deeper caramel notes.
- For a dairy-free version, swap butter for a firm vegan butter and use dairy-free dark chocolate.
- Reduce matcha to 1 tbsp for a subtler green tea note.
Estimated nutrition per cookie (approximate)
Serving size: 1 cookie (about 1.5 oz / 42 g)
Calories: ~210 kcal
Protein: ~3 g
Fat: ~13–15 g
Carbohydrates: ~20–22 g
Nutrition adjustment notes
- To cut calories: make smaller cookies (1 oz) or reduce chocolate amount.
- To boost protein: add a tablespoon of nut butter or fold in a small amount of protein powder (watch texture).
- To reduce fat: replace up to half the butter with unsweetened applesauce but expect a slightly different crumb and spread.
Common questions answered
Q: Can I use unsalted pistachios?
A: Yes — if using unsalted nuts, add an extra pinch of salt to the dough and consider sprinkling flaky sea salt on top for balance.
Q: Can I skip chilling the dough?
A: You can, but the cookies will spread more and be thinner; chilling firms the butter and solidifies the paste, producing thicker cookies with better texture.
Q: How do I store unbaked dough?
A: Portion the dough into scoops and freeze them on a tray; once firm, transfer to a sealed bag and bake straight from frozen, adding an extra 1–2 minutes to the bake time.
Q: Can I make these gluten-free?
A: Substitute a 1:1 gluten-free baking flour blend and avoid cross-contamination; texture may vary slightly.
Q: My cookies brown too quickly but aren’t set inside — what now?
A: Lower oven temperature by 15–25°F and extend bake time slightly; also make sure your oven runs true to temperature with an oven thermometer.
Give them a try
Baking these Salted Pistachio Chocolate Chunk Cookies is a rewarding way to put pistachios front and center in a cookie you can feel proud serving. Gather your ingredients, try the simple prep tips, and enjoy warm, chocolatey bites with a nutty twist — I’d love to hear how your first batch turns out!
Salted Pistachio Chocolate Chunk Cookies
Ingredients
Method
- Make the pistachio paste first: pulse the roasted salted pistachios in a food processor until finely ground, then stream in olive oil and blend until a thick, spreadable paste forms.
- Prepare the cookie dough by creaming the softened salted butter with packed light brown sugar and granulated sugar for about 3 minutes until pale and airy.
- Add the room-temperature egg, vanilla extract, and almond extract, mixing until smooth. Fold in the pistachio paste until evenly incorporated.
- In a separate bowl, whisk together all-purpose flour, matcha powder, baking soda, and salt. Gradually add this dry mix to the butter mixture, folding gently until just combined.
- Stir in the dark chocolate chunks until evenly distributed.
- Cover the bowl and chill in the refrigerator for 2 hours to firm the dough and develop flavor.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a 1.5 oz cookie scoop, portion dough onto the sheets about 3 inches apart, pressing a little extra ground pistachio onto the tops of each cookie.
- Bake for 10–12 minutes, watching for golden edges. Let the cookies rest on the baking sheet for about a minute, then transfer to a wire rack to cool completely.
- Finish with a light sprinkle of flaky sea salt if desired.
