This recipe for Dark Chocolate Chunk Pistachio Cookies has been one of my favorite weekend projects for years. I first arrived at this combination on a rainy Saturday afternoon when I wanted something that felt indulgent but grown-up: dark chocolate instead of milk, and pistachios for a toasty, slightly savory contrast. The browned-butter base gives the cookies a toffee-like depth, while big, irregular dark chocolate chunks and chopped pistachios add texture in every bite. It quickly became the cookie I bring to potlucks and gift in small tins — people always ask for the source.

I discovered the technique for browning the butter while trying to replicate the complex flavor of bakery-style cookies at home. The browned butter introduces layers of nuttiness and caramel notes that a plain melted butter simply can't match, and when combined with 75% dark chocolate the result is almost bittersweet and sophisticated. These cookies are slightly crisp at the edges, tender and a little chewy in the center, and studded with pistachios that give a pleasant crunch. If you love contrasts — bitter chocolate, salty nuts, toasted butter — this will become a staple.

Ingredients

• Unsalted butter (1/2 cup + 2 tbsp): Start with high-quality butter such as Plugrá or Kerrygold for the best browning and flavor. You'll brown 1/2 cup and reserve 1–2 tablespoons to make the final measurement level; the toasty aroma is key to the cookie's depth.
• Light brown sugar (2/3 cup, packed): Use fresh light brown sugar for moisture and caramel notes; the molasses content helps with chewiness.
• Granulated sugar (1/4 cup): Adds structure and helps the edges crisp without over-sweetening.
• Egg (1 large): At room temperature to incorporate smoothly; it helps with leavening and emulsification.
• Vanilla extract (1 tsp) & pistachio extract (1/4 tsp, optional): Vanilla is essential; pistachio extract intensifies the nutty theme but is optional if you prefer the nut flavor to come only from the roasted pistachios.
• All-purpose flour (1 cup + 2 tbsp): Spoon and level when measuring for accurate texture; King Arthur or similar yields reliable results.
• Baking soda (1/2 tsp) & kosher salt (1/2 tsp): Baking soda gives subtle lift and spread; kosher salt balances flavors.
• Dark chocolate (3/4 cup, about one 3.5 oz bar 75%+): Roughly chop for large, irregular chunks that create melty pockets; brands like Valrhona or Ghirardelli bittersweet work well.
• Roasted salted pistachios (1/2 cup, finely chopped): Look for shelled, roasted-and-salted pistachios; chop them finely so they incorporate evenly and also keep a handful for sprinkling.
• Flaky sea salt: For finishing each cookie just as it comes out of the oven — it elevates the flavors and heightens the chocolate's complexity.

Instructions

Brown the butter: Place 1/2 cup of butter in a medium saucepan over medium heat. Melt, then swirl and stir as it foams. Listen: it will go from loud and bubbly to quieter and frothy; at that point watch closely. When the solids turn a deep amber and the pan smells nutty, remove from heat. Scrape the brown bits into a heatproof measuring cup and add 1–2 tablespoons of extra butter to bring the total to 1/2 cup, then chill for about 20 minutes until slightly cool but still pourable. Whisk dry ingredients: In a small bowl combine the flour, baking soda, and kosher salt. Whisk thoroughly to ensure even distribution of the leavening and salt; set aside. Combine sugars and butter: In a large mixing bowl whisk together the cooled brown butter (it can be slightly warm), light brown sugar, and granulated sugar until smooth. The mixture should be glossy and well-combined before adding the egg. Incorporate egg and extracts: Add the room-temperature egg, vanilla, and optional pistachio extract, then whisk vigorously for about 2 minutes. The mixture should lighten slightly in color and become smooth and emulsified — this helps with texture and even rise. Fold in dry ingredients and mix-ins: Pour the dry ingredients into the wet mixture and switch to a rubber spatula. Gently fold until almost combined, then add the chopped dark chocolate and pistachios. Finish folding until the dough is homogeneous; avoid overmixing which can lead to tough cookies. Chill the dough: Cover and refrigerate the dough for 30 minutes. Chilling firms the dough and prevents excessive spread, allowing the cookies to bake with a tender center and defined edges. Portion and bake: Preheat the oven to 350°F and line a baking sheet with parchment. Using a 2 oz cookie scoop (1/4 cup), portion 4–5 dough balls per sheet, spacing them well. Bake 12–14 minutes until edges are golden brown and centers are pale, puffed, and slightly underdone. Immediately sprinkle each hot cookie with chopped pistachios and a pinch of flaky sea salt, then transfer to a cooling rack to finish setting.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days; place a piece of parchment between layers to prevent sticking. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe container or bag for up to 3 months. To reheat, thaw at room temperature and warm gently in a 300°F oven for 4–6 minutes to refresh the texture. If you froze scooped dough, bake directly from frozen, adding 1–2 minutes to the bake time.

Ingredient Substitutions

If you can't find pistachio extract, omit it — the chopped roasted pistachios provide plenty of flavor. For a nut-free variation, substitute the pistachios with toasted sunflower seeds and omit the final sprinkle of flaky sea salt if the seeds are salted. For a milk chocolate version, replace the 75% dark bar with chopped semisweet or milk chocolate, though the cookies will be sweeter and less bitter. To make the dough dairy-free, use a vegan butter with high fat content, but skip browning as many vegan spreads don't brown the same way.

Serving Suggestions

Serve warm with a small glass of milk or a bold espresso to complement the bittersweet chocolate. For an elevated dessert platter, pair with honeycomb, soft cheeses, or a light citrus sorbet to cut the richness. Garnish with extra chopped pistachios and a few flakes of sea salt for presentation. These cookies make excellent edible gifts when placed in a simple kraft box tied with twine.

Seasonal Adaptations

In winter, stir in a teaspoon of orange zest or a pinch of cinnamon for holiday warmth. For spring and summer, fold in a handful of dried cherries or add finely chopped freeze-dried raspberries for a bright contrast. During pistachio season, use lightly toasted fresh pistachios to amplify the nutty aroma. Adjust baking time slightly if you make smaller bite-sized cookies: check at 8–10 minutes.

Meal Prep Tips

For batch baking, scoop the dough into 2 oz balls and freeze on a sheet tray until solid, then transfer to labeled freezer bags. When ready, bake directly from frozen adding 1–2 minutes. To portion dough for weekly treats, store scooped dough in an airtight container in the fridge for up to 3 days. Use a small silicone mat on the baking sheet to help the cookies release cleanly and make cleanup faster.

Success Stories

I shared these at a neighborhood potluck and a neighbor — a strict dark-chocolate fiend — declared them the best store-bought alternative he’d ever had, then asked for the recipe. A friend baked them for her partner's birthday and the pair dunked every cookie in espresso cups; they told me the final flaky-salt detail made it feel like a boutique bakery rather than something from a home kitchen. These cookies consistently earn compliments for their texture and depth.

There’s something delightfully satisfying about pulling a tray of glossy, crackly-topped cookies out of the oven and sprinkling them with chopped pistachios and salt. Make them for a crowd or treat yourself to a quiet afternoon baking — either way, enjoy the ritual and share generously.