Salted Pistachio & Dark Chocolate Cookies

Salted Pistachio & Dark Chocolate Cookies, thin but chewy cookies with a topping of pistachio paste and flaky sea salt.

By @sendnoods

Original recipe source

Cook time: 42 minutes

Servings: 16

Ingredients

• 256 g all-purpose flour
• 0.5 tsp baking soda
• 0.75 tsp salt
• 226 g unsalted butter, room temperature
• 200 g granulated sugar
• 165 g light brown sugar
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla bean paste
• 170 g dark chocolate, chopped
• 2.5 g pistachio paste
• 65 g chopped pistachios
• 0 flaky sea salt

Instructions

1. Line baking sheets with parchment paper.
2. Whisk flour, baking soda, and salt in a bowl.
3. In a stand mixer, beat butter on medium speed until pale and creamy (about 2–3 min).
4. Beat in both sugars until light and fluffy (about 2 min).
5. Mix in egg, egg yolk, and vanilla; beat until well combined and airy (2–3 min).
6. On low speed, mix in the flour mixture until just incorporated.
7. Fold in chopped chocolate.
8. Scoop into 16 equal balls (~50 g each). Press a few chocolate pieces on top for appearance.
9. Freeze dough balls for 30 min to prevent overspreading.
10. Heat oven to 325 °F (165 °C). Arrange 3–4 frozen dough balls per baking sheet; keep remaining dough frozen until baking.
11. Bake for 5 min, then firmly tap the baking tray on the counter to flatten and create ripples.
12. Bake 2 min more, tap again.
13. At the 10 min mark, add pistachio paste (if using) and chopped pistachios; tap once more.
14. Bake 2 min more.
15. Sprinkle with flaky sea salt. Let cookies cool on the tray for 2–5 min before transferring.
16. Repeat with remaining dough balls.