Chewy Dark Chocolate Chunk Pistachio Cookies
These chewy Dark Chocolate Chunk Pistachio Cookies are soft, rich, and easy to make at home. They have crisp edges, a gooey center, and plenty of dark chocolate chunks in every bite.
Servings: cookies
Equipment
- 1 Electric mixer
- 2 cookie sheets
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup brown sugar tightly packed
- 1/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large egg yolks room temperature
- 1 1/2 cups cups all-purpose flour spooned and leveled
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup semi-sweet chocolate chunks
- 1/2 cup shelled pistachios roughly chopped
Instructions
- In a large bowl, mix the softened butter, brown sugar, and granulated sugar until smooth and creamy. Make sure the butter is soft to the touch, not melted, so it blends properly and gives the cookies the right texture.3/4 cup unsalted butter, 3/4 cup brown sugar, 1/3 cup granulated sugar
- Add the egg yolks and vanilla extract, then mix until fully combined and smooth.2 large egg yolks, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined.1 1/2 cups cups all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt
- Add the dry ingredients to the wet ingredients and mix until just combined. Stop mixing as soon as you no longer see dry flour so the cookies stay soft.
- Fold in the chocolate chunks and pistachios until evenly distributed throughout the dough.3/4 cup semi-sweet chocolate chunks, 1/2 cup shelled pistachios
- Cover the dough and refrigerate for 30 to 45 minutes to help control spreading.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 3 tablespoons of dough per cookie and place them on the prepared baking sheets, leaving space between each one. Press a few extra pieces of chopped chocolate on top of each dough ball so you get melted chocolate pools on the surface after baking.
- Bake for 11 to 13 minutes, until the edges are set and the centers still look slightly soft. Do not overbake, as this is what keeps the cookies gooey in the center.
- Let the cookies cool completely on the baking sheet.
Notes
Expert Tips
- Use chopped chocolate from a bar instead of only chocolate chips for bigger melted chocolate pools.
- Chopping the pistachios helps spread the crunch evenly through every cookie.
- Slightly underbaking is the key to getting a gooey center and chewy texture.
- Use room temperature ingredients for smoother mixing and better cookie form.
- Keep an eye on the oven temperature since ovens can bake differently.
- For thicker cookies, chill the dough closer to 45 minutes before baking.
- Roasted pistachios give the cookies a stronger pistachio flavor and better crunch.
- Add a few extra dark chocolate chunks on top right after baking for bakery-style cookies.
Frequently Asked Questions
Can I use pistachio paste in these cookies?
Yes. A small amount adds extra pistachio flavor and makes the cookies softer.Why did my cookies spread too much?
The dough may have been too warm. Chilling the dough helps the cookies keep their shape.Can I use chocolate chips instead of chopped chocolate?
Yes. Chocolate chips work well, but chopped chocolate gives softer melted pockets.How do I store these cookies?
Store them in an airtight container at room temperature for up to 4 days.Can I freeze the dough?
Yes. Freeze the cookie dough balls and bake straight from frozen with an extra minute or two of baking time.What makes these cookies chewy?
The extra egg yolks, brown sugar, and careful baking time help create a perfect chewy cookie texture.