Published: · Modified: by Cari · This post may contain affiliate links. · 11 Comments
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The Food Blogger Cookie Swapis a fundraiser with all of the proceeds going to Cookies For Kids' Cancer. I try to take part in as much charity work as I can, so this cookie swap allows me the opportunity to tie in two of my other passions: my blog and baking.For my second year in thecookie swap, I decided to keep things slightly old school with a mild twist.
I love this recipe because it's got the sweet and salty thing going on. The sea salt heightens the chocolate and pistachio flavor in such a great way.
![Sea Salt, Pistachio and Dark Chocolate Chip Cookie Recipe (1) Sea Salt, Pistachio and Dark Chocolate Chip Cookie Recipe (1)](https://i0.wp.com/fatgirlhedonist.com/wp-content/uploads/2013/12/EE909781-218C-4228-996D-215E7472A633-scaled.jpeg)
Storage
If you're looking store the cookie dough to bake later, form your cookies and place them on a cookie sheet. Place the cookie sheet in the freezer for 5-10 minutes. Remove the cookies from the freezer then place them in an airtight container. They'll keep in your freeser for about a month or two.
To store freshly baked cookies, as soon as the cookies are cool place them in a tightly closed plastic container or resealable bag. They will stay fresh for 3-5 days.
![Sea Salt, Pistachio and Dark Chocolate Chip Cookie Recipe (2) Sea Salt, Pistachio and Dark Chocolate Chip Cookie Recipe (2)](https://i0.wp.com/fatgirlhedonist.com/wp-content/uploads/2013/12/F87A3559-002.jpg)
Variations
Not a pistachio fan? Swap the pistachios for walnuts or pecans.
Not a fan of sweet & salty combinations? Omit the final sprinkle of sea salt!
Don't like dark chocolate? Opt for semi-sweet or milk chocolate instead!
Check out these other cookie recipes
- Guava White Chocolate Cookies
- white chocolate pistachio cookies
- Caramelized White Chocolate and Espresso Cookies
- Triple Peanut Butter Cookies
Print Recipe
5 from 20 votes
Sea Salt, Pistachio and Dark Chocolate Chip Cookie Recipe
Cookies filled with dark chocolate and pistachios then sprinkled with sea salt.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Dessert
Cuisine: American
Servings: 40 cookies
Calories: 93kcal
Author: Cari
Ingredients
- ½ cup 1 stick unsalted cold butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups dark chocolate chips I used Ghirardelli's 60% cocoa dark chocolate chips
- 1 heaping cup of freshly shelled pistachios
- Sea Salt for topping Preferably Maldon.
Instructions
-Place rack in the upper third of the oven and preheat oven to 300 degrees F. Line two baking sheets with parchment paper and set aside.
-In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy. Add the egg and beat in for about a minute. Lastly, add vanilla extract and beat til blended.
-In a medium bowl, whisk together flour, baking soda, and salt. Add the mixture all at once to the butter mixture. Beat on low speed until just incorporated. Finally mix in the chocolate chips and nuts.
-For this recipe, I scooped cookies 1 tablespoonful onto prepared baking sheets. Leave about an inch and a half of room between each cookie. Sprinkle with sea salt.
-I like my cookies chewy and soft, so I baked them for 14 minutes, you can bake them for a bit longer until golden brown if you prefer. Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.
Notes
If you're looking store the cookie dough to bake later, form your cookies and place them on a cookie sheet. Place the cookie sheet in the freezer for 5-10 minutes. Remove the cookies from the freezer then place them in an airtight container. They'll keep in your freeser for about a month or two.
To store freshly baked cookies, as soon as the cookies are cool place them in a tightly closed plastic container or resealable bag. They will stay fresh for 3-5 days.
Not a pistachio fan? Swap the pistachios for walnuts or pecans.
Not a fan of sweet & salty combinations? Omit the final sprinkle of sea salt!
Don't like dark chocolate? Opt for semi-sweet or milk chocolate instead!
Nutrition
Serving: 1cookie | Calories: 93kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 38mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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Reader Interactions
Comments
Erica says
Thanks for sending me these awesome cookies! I just recently discovered I love pistachios, so it worked out nicely. I bet they were even yummier right out of the oven 🙂
Reply
fatgirlhedonist says
I sent them priority, so I hope they made it ok. Aren't pistachios oddly amazing!?
Reply
Amanda k. says
Thanks so much for sending me a batch of these, they were AMAZING! Dark chocolate and pistachios are two of my favorite things :)!
Reply
Ava Tettamanti says
Imma try this...after I top off my 3 Cookie Butter jars, that is.
Reply
Buyessays says
thank you
Reply
Kathryn says
Do you have to chop the pistachios or leave them whole?
Reply
Cari says
I leave them whole, but you can give them a rough chop if you like.
Reply
Shalini Patel says
These are outstanding. It took 19 minutes, though, at 300, to get a nicely-browned cookie. I wonder if moving temp to 350 would be more efficient, but I'd hate to mess with anything because the result was outstanding.Reply
Billie says
I’ve made a lot of chocolate chip cookies before, but this is my favourite recipe I’ve ever tried! My new go-to for sure.Reply
Chouxliette says
This cookie comes out amazing every time.Definitely recommend chilling for 20 minutes before baking, if you like the more clustered mixed-in look. But if you want them to spread & be thinner, then just bake immediately.
Wanna show off your baking skills? Bring these around. Everyone loves them. I’m not a fan of dark chocolate, but these are perfection!!!!
Reply
Sarah Fitch says
I think I just came across this so randomly on Pinterest. I already had most of the ingredients already in the house and man these turned out absolutely amazing! Thank you! 🙂
Reply