Description

Delight in these luscious Salted Triple Chocolate Pistachio Cookies, featuring a rich blend of cocoa, dark chocolate, semisweet chocolate chips, and salted roasted pistachios. These cookies are perfectly balanced with a hint of sea salt, providing a crispy exterior and a soft, chocolatey center that melts in your mouth. Ideal for chocolate lovers seeking a decadent treat with a nutty twist.

Ingredients

Scale

Dry 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

Chocolate and Nuts

7 ounces chopped dark chocolate, divided
3/4 cup dark chocolate chips
1/2 cup semisweet chocolate chips (or milk chocolate)
1/2 cup roasted, salted, chopped pistachios, plus extra for sprinkling
Sea salt for sprinkling

Wet Ingredients

12 tablespoons unsalted butter, cut into pieces
1 1/4 cups light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract

Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 350℉ (175℃). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set this mixture aside.
Melt Butter and Chocolate: Place the butter and 3 ounces of the chopped dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth, about 1½ minutes. Let the mixture cool slightly.
Combine Sugars and Eggs: In a separate medium mixing bowl, whisk together the light brown sugar, granulated sugar, whole egg, and egg yolk until smooth and well incorporated. Stir in the vanilla extract.
Add Chocolate Butter Mixture: Slowly whisk the cooled melted butter and dark chocolate mixture into the sugar and egg mixture until smooth and homogenous.
Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients and gently fold with a rubber spatula or use an electric mixer on low until just combined. Then fold in the dark chocolate chips and semisweet chocolate chips evenly throughout the dough.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up and enhance the flavors.
Shape and Bake Cookies: Scoop out 1½ to 2 tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet. Lightly sprinkle each cookie dough ball with a tiny pinch of sea salt. Bake in the preheated oven for approximately 12 minutes, or until the centers are set but still soft. The cookies will be delicate when hot, so let them cool on the baking sheet for several minutes before transferring to a wire rack.
Repeat Baking: Continue baking the remaining dough, keeping the unbaked dough refrigerated between batches to maintain firmness.
Melt Remaining Chocolate and Decorate: Melt the remaining 4 ounces of chopped dark chocolate in a microwave-safe bowl using 30-second increments, stirring each time, until smooth. Drizzle the melted chocolate over the cooled cookies and sprinkle with chopped pistachios. Allow the chocolate to harden before serving.

Notes

Chilling the dough is essential to prevent cookies from spreading too much during baking.
Use a silicone baking mat or parchment paper to avoid sticking and promote even baking.
For a different flavor twist, try swapping semisweet chocolate chips for milk chocolate chips.
Let cookies cool completely before drizzling with chocolate to ensure a neat finish.
Store cookies in an airtight container at room temperature for up to 5 days.
For extra crunch, toast the pistachios lightly before chopping.

Prep Time: 20 minutes
Cook Time: 12 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Keywords: salted chocolate cookies, triple chocolate cookies, pistachio cookies, chocolate chip cookies, homemade chocolate cookies, salted pistachio cookies