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Salted Pistachio Chocolate Cookies Recipe

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4.1 from 6 reviews

Delight in the rich flavors of Salted Pistachio Chocolate Cookies, featuring a unique browned butter base mixed with instant vanilla pudding for extra moisture and softness. Packed with roasted salted pistachios, semi-sweet chocolate chips, and crunchy Heath Toffee Bits, these cookies are topped with a flavorful nutty-chocolate-toffee blend and an optional sprinkle of flaky sea salt for that perfect sweet-salty balance.

Ingredients

Dry Ingredients

  • 1¾ cup all-purpose flour (230g, spooned and leveled)
  • 1 (3.4oz.) box instant vanilla pudding mix (96g, unprepared)
  • 2 tablespoons powdered milk (12g)
  • ½ teaspoon salt (4g)
  • ½ teaspoon baking soda (6g)

Butter and Sugars

  • 14 tablespoons unsalted butter (sliced into tablespoons and divided)
  • ½ cup granulated sugar (110g)
  • ¾ cup light brown sugar (165g, packed)
  • 1 teaspoon vanilla extract

Eggs

  • 1 large egg (room temperature)
  • 2 large egg yolks (room temperature)

Add-ins

  • ½ cup roasted and salted pistachios (70g, chopped, plus more for topping)
  • ½ cup mini semi-sweet chocolate chips (112g)
  • ½ cup Heath Bits 'o Brickle Toffee Bits (70g)

Topping Mix

  • ¼ cup mini semi-sweet chocolate chips (56g)
  • ¼ cup Heath Toffee Bits (35g)
  • ¼ cup roasted and salted pistachios (35g, finely chopped)
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Preheat and Prepare Baking Sheets. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using two sheets and rotating them between batches will ensure even baking and better cookie texture.
  2. Bring Butter to Room Temperature. Remove butter from the refrigerator 15 minutes before start to allow it to soften slightly for better browning and mixing.
  3. Mix Dry Ingredients. In a medium bowl, whisk together the flour, instant vanilla pudding mix, powdered milk, salt, and baking soda. Set this mixture aside for later use.
  4. Braise Butter and Brown. Add 10 tablespoons of the unsalted butter to a skillet over medium heat. Melt and continue cooking while stirring frequently for 2 to 3 minutes until brown bits form, the butter becomes foamy, and you notice a nutty aroma. Remove from heat, stir in the remaining 4 tablespoons of butter until melted, and transfer to a large heat-safe or stand mixer bowl.
  5. Add Sugars and Vanilla. To the browned butter, add granulated sugar, brown sugar, and vanilla extract. Mix well until combined.
  6. Incorporate Eggs. Add the large egg and two egg yolks to the mixture. Mix for 30 seconds, then let rest for 3 minutes. Repeat whisking and resting two more times, totaling 2 minutes of whisking, until the batter is smooth, thick, and shiny like caramel sauce.
  7. Create Cookie Dough. Using a rubber spatula or paddle attachment, mix the dry ingredients into the wet ingredients for 1 minute. The dough will be soft; chilling is unnecessary.
  8. Prepare Pistachios. Roughly chop ½ cup roasted and salted pistachios to fold into the dough.
  9. Fold in Mix-Ins. Gently fold into the dough the chopped pistachios, ½ cup mini semi-sweet chocolate chips, and ½ cup Heath Bits 'o Brickle Toffee Bits until evenly distributed.
  10. Prepare Topping Mix. In a small bowl, combine ¼ cup mini semi-sweet chocolate chips, ¼ cup Heath Toffee Bits, and ¼ cup finely chopped roasted salted pistachios. Stir together evenly for topping.
  11. Portion and Top Dough. Using a large #16 (2-ounce) cookie scoop, portion dough balls and press the tops into the prepared topping mixture. Space the dough balls about 3 inches apart on the baking sheet. Optionally sprinkle with flaky sea salt.
  12. Bake. Bake the cookies for 9 to 11 minutes, rotating the baking sheet halfway through for even browning. The cookies should appear slightly cracked and just beginning to brown on the edges.
  13. Cool and Shape. Remove cookies from the oven and allow to cool for 3 minutes on the baking sheet. For perfectly round, thicker cookies, press a large round cookie cutter gently around the edges of each warm cookie before transferring to a wire rack to cool completely.

Notes

  • Using browned butter adds a rich nutty flavor that enhances the overall taste of the cookies.
  • Resting and whisking the egg mixture multiple times helps develop a smooth, thick batter for the perfect cookie texture.
  • No need to chill the dough, making this recipe easier and quicker to prepare.
  • Rotating baking sheets during baking ensures consistent results in batch cooking.
  • Optional flaky sea salt topping provides a delicious sweet and salty contrast.
  • Using a cookie scoop ensures uniform-sized cookies for even baking.

Find it online: https://cookedbygrace.com/salted-pistachio-chocolate-cookies-recipe/