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Salted Pistachio Chocolate Chip Cookies

Salted pistachio chocolate chip cookies with a buttery, crisp-edged texture and pools of melted chocolate. Coarsely chopped pistachios add a crunchy bite, finished with flaky sea salt on top for salty-sweet contrast.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup flour
Wet ingredients
  • 1 lb butter, softened
  • 0.75 cup brown sugar
  • 0.5 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
Mix-ins
  • 1.5 cup chocolate chips
  • 0.75 cup shelled pistachios, chopped
Topping
  • 1 Flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat the oven to 350°F and set a sheet pan nearby for baking.
  2. Cream butter, brown sugar, and sugar together until fluffy.
  3. Beat in eggs and vanilla until the mixture looks smooth and well combined.
Fold and portion
  1. Fold in flour until just combined, then fold in chocolate chips and chopped pistachios.
  2. Scoop dough onto a baking sheet and sprinkle each portion with flaky sea salt.
Bake
  1. Bake for 11-13 minutes at 350°F until the edges are golden-brown, keeping the centers slightly soft-looking.

Notes

Chop the pistachios coarsely so you still get satisfying crunch in every bite. Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-light option, use a 1:1 plant-based butter stick and keep the same mixing and baking times.