Chocolate Pistachio Cookies (with Flavor Boost)
If you love pistachios and chocolate, this chocolate pistachio cookie recipe is about to become your new obsession. But this isn’t just any cookie—this recipe comes with a special blend of aromatics (flavor boost) that enhances the natural nutty richness of the pistachios, making every bite irresistible. Oh, and a sprinkle of flaky sea salt on top? Game-changer.
Servings: 12 cookies
Calories: 310kcal
Ingredients
- ⅓ cup unsalted butter melted
- 1 Tablespoon vegetable oil neutral taste
- 3.5 ounce pistachio butter
- ½ cup white sugar
- ½ cup light brown sugar
- ½ teaspoon vanilla extract
- ¼ fine sea salt
- ¼ teaspoon orange zest loosely packed -see note#1
- ⅛ teaspoon ground mahleb or cinnamon -see note#2
- ⅛ teaspoon almond extract
- 1 large egg
- 1.5 cups all purpose flour
- ½ teaspoon baking soda
- 3.5 ounce grams dark chocolate, 55% cocoa, chopped
- 1.8 ounce white chocolate chopped
- ½ cup ground pistachios see note#3
- ½ teaspoon sea salt flakes for sprinkling, approximately
Instructions
- Transfer the butter, oil, pistachio butter, white sugar, brown sugar, vanilla, salt, orange zest, mahleb (or cinnamon) and almond extract to a large bowl and whisk to combine. Then add the egg and whisk until you achieve a glossy mixture.
- In a separate bowl, mix the baking soda with the flour.
- Add the flour mixture, dark and white chocolate, and ground pistachios to the butter/sugar mixture. Mix well with a spatula until all the flour is absorbed.Optionally, reserve some chocolate and pistachios to place on top of each cookie before baking, for prettier presentation.
- Cover the bowl with plastic wrap and chill the cookie dough in the fridge for 12 to 48 hours.
- Preheat your oven to 375°F (190°C)Take the chilled cookie dough out of the fridge, form cookie balls and transfer them to a baking sheet lined with parchment paper. Each cookie ball should weight approximately 2.3 oz (65 grams).Place 6 cookies in each baking sheet, leaving enough distance in between because they'll spread.
- Lightly flatten the cookie balls and if you have reserved chocolate chunks and pistachios, press them on the surface of the cookies. Sprinkle with some sea salt flakes bake for 10-11 minutes or until golden at the edges and the middle looks slightly under-baked.Bang the baking sheet on your kitchen counter 2-3 times and let them rest on for 10 minutes before transferring to a rack to cool completely.Optionally, when cooled completely, drizzle with 2-ingredient pistachio cream and more ground pistachios. Store in an airtight container for 4-5 days.
Video
Notes
Note #1: Use a micro-plane or a very fine zester for best results. You can also replace the orange zest with the double amount of orange blossom water.
Note #2: Mahleb is also known as Mahlepi and it's a spice made from the seeds of a species of cherry, Prunus mahaleb (or St Lucie cherry). Double the quantity if it's not freshly ground.
Note #3: The pistachios can be ground or finely chopped. Reserve some for sprinkling over the cookies before baking.
For green(ish) color: Use 1 teaspoon of matcha green tea instead of artificial green food coloring.
👉 Letting the dough rest (age) in the fridge for 12-48 hours allows the pistachio oils to seep into the dough. This results in a richer, more developed nutty flavor.
👉 Use an ice cream scoop with capacity of ¼ cup (60 ml).
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Nutrition
Calories: 310kcal | Carbohydrates: 40g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 157mg | Potassium: 184mg | Fiber: 3g | Sugar: 21g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
