This batch of salted pistachio chocolate chunk cookies became my favorite new treat the moment the oven timer chimed. I first made them on a rainy afternoon when I wanted something comforting but a little unexpected. The combination of roasted salted pistachios transformed into a coarse paste, warm brown butter sugar, and generous dark chocolate chunks creates a contrast of salty, nutty, and deeply cocoa flavors that feels simultaneously indulgent and balanced. The edges crisp while the centers stay tender, and the matcha adds a subtle green note that lifts the richness.

These cookies are special because they highlight pistachios in a way most cookie recipes do not. The nut paste gives a concentrated pistachio flavor without relying solely on chopped nuts, and a scattering of extra ground pistachios on top keeps a bright texture and aroma. I wrote this version after several trials to get the right dough texture so the cookies spread well but hold an inviting chew. They are my go-to when I want to bring something to a gathering that feels both familiar and a little elegant.

Ingredients

• Pistachios: Use 1/2 cup roasted salted shelled pistachios for the paste and grind a little extra for topping. Look for high-quality roasted pistachios with a bright green interior, like Wonderful brand, to get the best color and flavor.
• Olive oil: 1 tablespoon of a mild extra virgin works to bind the pistachios into a coarse paste. Avoid very peppery olive oils that can overpower the nutty flavors.
• Butter: 7 tablespoons salted butter, softened. Salted butter complements the salted pistachios; if you use unsalted, add another 1/8 teaspoon salt to the dough.
• Sugars: 1/2 cup packed light brown sugar and 1/4 cup granulated sugar. Brown sugar adds moisture and chew while granulated sugar helps with crisp edges.
• Egg and extracts: 1 large room temperature egg, plus 1/2 teaspoon vanilla and 1/4 teaspoon almond extract for depth. The almond extract reinforces nutty notes without becoming obvious.
• Leavening and flour: 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 cup plus 2 tablespoons all-purpose flour. The precise flour weight keeps the dough from over-spreading while yielding a tender center.
• Matcha powder: 1 teaspoon. This small amount provides a gentle green hue and a faint vegetal lift that pairs beautifully with pistachio.
• Chocolate: 1 cup dark chocolate, chopped into chunks (about 5 ounces). Use 60 to 72 percent cacao for a deep flavor contrast.
• Topping: 2 tablespoons ground pistachios for finishing and flaky sea salt for optional sprinkling to highlight the sweet and salty balance.

Instructions

Prepare the pistachio paste:Start by pulsing pistachios in a small food processor until very finely ground. Reserve about 1 ounce of the ground pistachios for topping before adding oil. Add 1 tablespoon olive oil and process until the mixture forms a thick, coarse paste. It should not be perfectly smooth. The coarse texture gives bursts of nutty crunch in the dough and concentrated flavor.Cream butter and sugars:In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream 7 tablespoons softened salted butter with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar on medium speed for 3 minutes until pale and fluffy. Scrape the bowl to ensure even creaming, which incorporates air for a lighter cookie.Incorporate egg and extracts:Add 1 large room temperature egg, 1/2 teaspoon vanilla extract, and 1/4 teaspoon almond extract. Beat on medium speed until fully combined and smooth. Mixing at medium temperature avoids curdling and helps the dough emulsify.Combine dry ingredients:Whisk together 1 cup plus 2 tablespoons all-purpose flour, 1 teaspoon matcha powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl. Whisking disperses the baking soda evenly so cookies rise uniformly.Fold in dry ingredients and chocolate:Add the flour mixture to the butter mixture in two additions and fold gently until just combined to avoid overworking gluten. Fold in 1 cup chopped dark chocolate until evenly distributed. The dough will be soft and slightly sticky; chill will firm it.Chill the dough:Cover the bowl and refrigerate for 2 hours. Chilling hydrates the flour and solidifies the butter so cookies spread less and develop better flavor when baked.Scoop and bake:Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Use a 1.35 ounce cookie scoop to portion dough about 3 inches apart. Sprinkle tops with the reserved ground pistachios and bake 10 to 12 minutes until golden at the edges and set on top. Let cool on the pan for a minute, then transfer to a wire rack to finish cooling. Optionally sprinkle with flaky sea salt while still warm.

Storage Tips

Store cooled cookies in an airtight container layered with parchment paper to prevent sticking. At room temperature they remain fresh for about four days. For longer storage freeze on a sheet tray until firm, then transfer to a zip bag or freezer safe container for up to three months. To reheat, thaw at room temperature and warm for 5 to 7 seconds in a microwave or 4 to 6 minutes at 300 degrees Fahrenheit in a preheated oven to refresh edges and melt the chocolate slightly. If you want to freeze unbaked dough, portion onto a tray, freeze until firm, then freeze in a bag and bake from frozen adding 1 to 2 minutes to the bake time.

Ingredient Substitutions

If you cannot find roasted salted pistachios, use unsalted roasted pistachios and add an extra 1/8 teaspoon salt to the dough. To make these dairy free, substitute a plant-based butter that behaves like baking butter and use dairy-free dark chocolate. For a gluten free option, replace the all-purpose flour with a 1 to 1 gluten-free flour blend that contains xanthan gum. The matcha is optional; omit it if you prefer a pure pistachio color and flavor. Swapping almond extract for a small amount of pistachio extract will intensify the nut profile but use sparingly as extracts can be potent.

Serving Suggestions

Serve warm with a glass of cold milk, espresso, or a lightly sweetened green tea to echo the matcha. For a dessert plate arrange with fresh berries and whipped cream for contrast. These cookies pair beautifully with a scoop of vanilla bean ice cream for an elevated treat. For gatherings, present them on a platter with a small bowl of flaky sea salt so guests can finish cookies to taste.

Cultural Background

Pistachios have a long culinary history across the Mediterranean and Middle East, where they are used in both sweet and savory preparations. Translating the nut into a paste is reminiscent of traditional nut butters and pastes used in regional sweets. Chocolate and pistachio is a modern combination that blends Mediterranean nuts with classic Western cookie technique, creating a hybrid bite that highlights both patissier influences and home baking comforts.

Seasonal Adaptations

In spring and summer, fold in chopped dried apricots or orange zest for brightness. For autumn and winter add 1/4 teaspoon warming spices such as cinnamon and a pinch of nutmeg. Around the holidays consider swapping dark chocolate for white chocolate and dusting with edible gold for festive occasions. The base dough is versatile and responds well to small seasonal flavor lifts.

Meal Prep Tips

Make the pistachio paste and chill the dough a day ahead. Portion scoops onto a tray and store covered in the refrigerator so you can bake fresh batches quickly. Alternatively freeze scooped dough for grab-and-bake convenience. Label frozen portions with baking time and temperature so anyone in the household can bake cookies straight from frozen for about 12 to 14 minutes, checking for golden edges. Use shallow freezer containers to prevent flattening.

These cookies bridge casual and special moments. Whether baked for a weekday treat or for a celebration, they reward the extra 15 minutes it takes to make the paste and the patience to chill the dough. I encourage you to make a double batch and freeze half. Enjoy the ritual of breaking a warm cookie and watching chocolate melt into pistachio flecks.