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Salted Pistachio Chocolate Chip Cookies

Salted pistachio chocolate chip cookies are thick, chewy, and loaded with crunchy pistachios and melty chocolate chips, finished with flaky sea salt. This cookie recipe uses a fluffy creamed-butter base and bakes just until the edges turn golden.
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Prep Time 35 minutes
Cook Time 13 minutes
Total Time 48 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup flour
  • 1 tsp baking soda
  • 1 tsp flaky sea salt For finishing; reserve a pinch per cookie.
Wet ingredients
  • 1 lb butter, softened Soften until spreadable for proper creaming.
  • 0.75 cup brown sugar
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
Mix-ins
  • 1 cup chopped pistachios Toast lightly first if desired for deeper flavor.
  • 1.5 cup chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and line a sheet pan with parchment if desired, setting it aside for scooping.
Cream the base
  1. Cream the butter, brown sugar, and granulated sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
Combine dry and wet
  1. Mix in the flour and baking soda until just combined, stopping as soon as no dry streaks remain.
Add mix-ins
  1. Fold in the chopped pistachios and chocolate chips, distributing them evenly through the dough.
Scoop and salt
  1. Scoop dough onto the baking sheet and sprinkle each portion with flaky sea salt.
Bake
  1. Bake at 350°F for 11–13 minutes until the edges are golden while the centers still look slightly set.
Cool and finish
  1. Cool on the tray for 5 minutes before transferring the cookies to a rack or serving plate.

Notes

Pro tip: For more nut flavor, toast the chopped pistachios lightly before folding them into the dough. Store baked cookies in an airtight container at room temperature for up to 5 days. Freeze scooped dough balls on a sheet pan, then transfer to a freezer bag; bake from frozen, adding 1–2 minutes if needed. For a simple dietary swap, use a 1:1 gluten-free flour blend to replace the flour.