Introduction

These Salted Triple Chocolate Pistachio Cookies are a chocolate lover’s dream, combining dark, semisweet, and chopped chocolate for a rich and indulgent treat. The addition of roasted pistachios and a sprinkle of sea salt adds a delightful crunch and balance of flavors. Perfect for cozy afternoons or special gatherings.

The image shows a group of round chocolate cookies arranged closely on a white marbled surface. Each cookie has a dark brown base with visible soft texture and slight cracks. On top of the cookies, there is a drizzle of dark chocolate sauce creating thin lines, and a sprinkle of chopped pistachios adding green and light brown bits for contrast. The cookies vary slightly in size and shape, giving a homemade feel, with some pistachio pieces scattered around the cookies on the marble surface. The overall look is rich and textured, highlighting the contrast between dark brown chocolate and bright pistachio pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, cut into pieces

7 ounces chopped dark chocolate, divided

1 1/4 cups light brown sugar, loosely packed

1/2 cup granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

3/4 cup dark chocolate chips

1/2 cup semisweet chocolate chips (or milk chocolate as an alternative)

1/2 cup roasted, salted, chopped pistachios, plus extra for sprinkling

Sea salt for sprinkling

Instructions

Step 1: Preheat the oven to 350℉ and line a baking sheet with a silicone baking mat or parchment paper.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Step 3: In a microwave-safe bowl, combine the butter and 3 ounces of chopped dark chocolate. Microwave in 30-second increments, stirring between each, until melted (about 1½ minutes). Let cool.

Step 4: In another bowl, whisk together the brown sugar, granulated sugar, egg, and egg yolk until smooth. Add vanilla extract and the cooled butter-chocolate mixture, then whisk again until combined.

Step 5: Gradually add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined. Mix in the dark chocolate chips and semisweet chocolate chips. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.

Step 6: Scoop 1½ to 2 tablespoon-sized balls of dough and place them on the prepared baking sheet about 2 inches apart. Lightly sprinkle each cookie with sea salt. Bake for 12 minutes or until the centers are just set. Let cookies cool on the baking sheet for several minutes before transferring to a wire rack. Keep leftover dough refrigerated between batches.

Step 7: Once cookies are completely cooled, melt the remaining 4 ounces of chopped dark chocolate in 30-second increments in the microwave. Drizzle the melted chocolate over the cookies and sprinkle with chopped pistachios. Let the chocolate harden before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking, which helps enhance the flavors and texture.