Salted pistachio chocolate chunk slice and bake cookies have pistachio chunks, dark chocolate, brown sugar, sea salt, and a crunchy sugar edge. Their upgraded taste and texture puts them above the rest!
I had plenty of pistachios leftover from my pistachio cake adventuring, I love the combination of dark chocolate and pistachios, and I needed cookies to bring to our neighbor’s backyard party. The pieces fell into place naturally and the result was one of the best cookies I’ve ever made. What makes them so great? Sit back, let’s have a chat.
UNIQUE COOKIE STYLE
Want to read more about this unique cookie dough? It all started with my toasted hazelnut slice & bake cookies.
Let’s get back to today’s cookie recipe though. Instead of dunking into chocolate like my typical slice & bake cookies, I added chocolate chunks directly to the cookie dough. I also used all brown sugar for flavor and sweetening, more salt, more vanilla, lots of chopped pistachios, and rolled the cookie dough in coarse sugar and leftover pistachio pieces. They’re not chocolate chip cookies, they’re better.
These Are the BEST Cookies!
- Basic ingredients: sugar, flour, butter, egg
- There’s no leavener, so the cookies are extra dense inside
- Very easy, 1 bowl recipe
- Thick. Thick. Thick.
- Sweet and salty
- The texture is unique, similar to shortbread. Crunchy crumbly edges, soft centers
- So buttery!!
- Make ahead. Make the dough, roll into logs, chill for up to 5 days, slice and bake when craving hits
- Pools of melted chocolate
More on that whole pools of melted chocolate thing: use chocolate chunks that you chop up from a chocolate bar. If you’re going to spend money on good chocolate, this recipe is when to do it. Baking chocolate is excellent here; it’s sold right next to the chocolate chips. I like using bittersweet or dark chocolate. Use whatever chocolate you love. The wonderful thing about using pure chocolate is that your warm cookies have soft melted chocolate inside, not chunks of chocolate chips. Same thing we love most about these dark chocolate chunk oatmeal cookies, too!
How to Make Slice and Bake Cookies
Our friends called these “the fancy cookies” and while they definitely have an upgraded taste and texture, they’re not complicated. If you’ve tried my other slice & bake cookies, you know they’re pretty low key.
If I had to chose, I think the crunchy edges would be my favorite part. Buttery, dense, crumbly, salty, sweet, and oh-so-perfect. I guess they really are fancy!
Salted Pistachio Chocolate Chunk Slice and Bake Cookies Recipe
Ingredients You’ll Need
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined. On low speed, beat in the flour and salt until combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in most of the chocolate (leave a few chunks aside for step 4) and 2/3 cup of the pistachios until combined.
- Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Roll each log in a mix of coarse sugar and the leftover pistachios. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine for 4 hours or even overnight—the colder the dough, the thicker the cookies.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. (The chocolate chunks in the cookie dough will be very hard and may not slice, leaving gaps in some cookies. Press any extra chunks you set aside in step 1 into the tops, if needed.) If desired, sprinkle each with sea salt.
- Bake the cookies for 12-14 minutes or until brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh covered at room temperature for 1 week.
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