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jumbo pistachio & dark chocolate chip cookies

IdGirl25 avatar
Recipe by
Brandi Kirkpatrick
@IdGirl25
Burley, ID

I am not great at cookie making, but love having a few quirky combos for Christmas goody trays. These are massive cookies, but you can make them smaller. These are perfection, not too sweet and a sprinkle of sea salt top it off! I have swapped Swerve granulated sugar and brown sugar in for the regular ones and the results were great!

yield 12 serving(s)
prep time 10 Min
cook time 14 Min
method Bake

Ingredients For jumbo pistachio & dark chocolate chip cookies

  • 1/2 c
    cold butter (unsalted or salted)
  • 1/2 c
    granulated sugar
  • 1/2 c
    dark brown sugar
  • 1 lg
    egg
  • 1 tsp
    vanilla bean paste or extract
  • 1 1/4 c
    all purpose flour (I did half wheat flour and half AP)
  • 1/2 tsp
    baking powder
  • 1 tsp
    cornstarch
  • 1/4 tsp
    espresso salt or regular
  • 1 1/2 c
    dark chocolate (60%+ bar, chunks, morsels)
  • 1 1/2 c
    pistachio nuts, shelled (heaping cup), rough chopped
  • additional dark chocolate and chopped pistachios, topping
  • flaky sea salt, for topping

How To Make jumbo pistachio & dark chocolate chip cookies

  • 1
    Place a rack in the upper third of the oven. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone mats.
  • 2
    In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars until pale and fluffy. Make sure you do this until butter is light! Add egg and beat in for a minute. Add vanilla paste/extract and blend.
  • 3
    In a separate bowl, add flour, baking powder, cornstarch and espresso salt or regular salt; whisk together. In batches, slowly add the mixture to the butter mixture. Mix on low speed until just combined. Do not over mix! Add in the chocolate chips and pistachios.
  • 4
    These are large cookies (feel free to downsize, just adjust cooking time). In a small bowl, combine extra dark chocolate and chopped pistachios. Scoop cookies with 1/4 cup. Remove dough from cup, break ball in half, squish together and dip jagged edge into extra chocolate/nut mixture. Place on prepared baking sheet. Once you have all cookies placed, lightly sprinkle flaky sea salt onto top of cookie. The breaking of dough just creates a jagged surface to create texture (not essential).
  • 5
    Bake for about 12-14 minutes, should just be slightly golden. Remove from oven and let rest on pan about 8-10 minutes before moving to wire rack to finish cooling.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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