jumbo pistachio and dark chocolate chip cookies

Name: Jumbo Pistachio and Dark Chocolate Chip Cookies
Prep time: 10 min
Cook time: 14 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup(s) cold butter (unsalted or salted); 1/2 cup(s) granulated sugar; 1/2 cup(s) dark brown sugar; 1 large egg; 1 teaspoon(s) vanilla bean paste or extract; 1 1/4 cup(s) all-purpose flour (I did half wheat flour and half AP); 1/2 teaspoon(s) baking powder; 1 teaspoon(s) cornstarch; 1/4 teaspoon(s) espresso salt or regular; 1 1/2 cup(s) dark chocolate (60%+ bar, chunks, morsels); 1 1/2 cup(s) pistachio nuts, shelled (heaping cup), rough chopped; additional dark chocolate and chopped pistachios, topping; flaky sea salt, for topping

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Brandi Kirkpatrick

Burley, ID

Updated on Sep 9, 2024

I am not great at cookie making, but I love having a few quirky combos for Christmas goody trays. These are massive cookies, but you can make them smaller. These are perfection, not too sweet, and a sprinkle of sea salt tops it off! I have swapped Swerve granulated sugar and brown sugar in for the regular ones, and the results were great.

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Jumbo Pistachio Dark Chocolate cookies (these did have cream cheese and butterscotch morsels in this batch -also delicious).

prep time 10 Min

cook time 14 Min

method Bake

yield 12 serving(s)

Ingredients

1/2 cup cold butter (unsalted or salted)
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1 teaspoon vanilla bean paste or extract
1 1/4 cups all-purpose flour (I did half wheat flour and half AP)
1/2 teaspoon baking powder
1 teaspoon cornstarch
1/4 teaspoon espresso salt or regular
1 1/2 cups dark chocolate (60%+ bar, chunks, morsels)
1 1/2 cups pistachio nuts, shelled (heaping cup), rough chopped
additional dark chocolate and chopped pistachios, topping
flaky sea salt, for topping

How To Make jumbo pistachio and dark chocolate chip cookies

Step 1

Place a rack in the upper third of the oven. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone mats.

Step 2

In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars until pale and fluffy. Make sure you do this until the butter is light! Add egg and beat for a minute. Add vanilla paste/extract and blend.
Step 3

In a separate bowl, add flour, baking powder, corn starch, and espresso salt or regular salt; whisk together. In batches, slowly add the mixture to the butter mixture. Mix on low speed until just combined. Do not overmix! Add in the chocolate chips and pistachios.
Step 4

These are large cookies (feel free to downsize, just adjust cooking time). In a small bowl, combine extra dark chocolate and chopped pistachios. Scoop cookies with 1/4 cup. Remove dough from cup, break ball in half, squish together, and dip jagged edge into extra chocolate/nut mixture. Place on prepared baking sheet. Once you have all cookies placed, lightly sprinkle flaky sea salt onto the top of the cookies. The breaking of dough just creates a jagged surface to create texture (not essential).
Step 5

Bake for about 12-14 minutes, should just be slightly golden. Remove from oven and let rest on the pan about 8-10 minutes before moving to a wire rack to finish cooling.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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