Let's Bake

Dark Chocolate Pistachio Cookies

Yield Makes 14-15 cookies 1x
Prep: 30 minutesCook: 12 minutesTotal: 42 minutes

Chewy Dark Chocolate Pistachio Cookies made from scratch.


  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 100 grams (1/2 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 210 grams (1 and 1/2 cup) plain flour or all purpose flour
  • 1/2 teaspoon baking soda
  • 75 grams (1/2 cup) pistachio nuts
  • 110 grams (3/4 cup) dark chocolate, roughly chopped
  • Sea salt


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
  2. In a large mixing bowl, beat the butter and sugars using an electric beater until pale and creamy – approximately 1-2 minutes. Add vanilla and egg and beat briefly until combined.
  3. Add flour and baking soda and mix until a soft cookie dough starts to form. Add pistachio nuts and chunks of chocolate and mix briefly on low speed.
  4. Use a cookie scoop or your hands to roll cookies into balls, approximately 1 tablespoon of cookie dough each, and place on your prepared trays. Leave room for the cookies to spread out.
  5. Bake your cookies for approximately 10-12 minutes or until golden brown on the edges. While they are still warm, sprinkle with sea salt.
  6. Once the cookies have cooled slightly, gently remove from the tray and transfer onto a wire rack to cool completely.

Nutrition Information

Serving Size: 1 cookie Calories: 231 Sugar: 15.6 g Sodium: 76.4 mg Fat: 11.7 g Carbohydrates: 28.5 g Protein: 3.4 g Cholesterol: 29.3 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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