Description

Indulge in the rich, decadent flavors of Salted Triple Chocolate Pistachio Cookies, featuring a blend of dark, semisweet, and chopped chocolate combined with a hint of salt and crunchy roasted pistachios. These cookies offer a perfect balance of sweet and salty with a fudgy texture, finished with a glossy chocolate drizzle and sprinkled pistachios for added crunch and elegance.

Ingredients

Scale

Dry Ingredients

2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Chocolate and Butter

12 tablespoons unsalted butter, cut into pieces
7 ounces chopped dark chocolate, divided (3 ounces for melting with butter, 4 ounces for drizzle)
3/4 cup dark chocolate chips
1/2 cup semisweet chocolate chips (or milk chocolate)

Sugar and Eggs

1 1/4 cups light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract

Toppings

1/2 cup roasted, salted, chopped pistachios, plus extra for sprinkling
Sea salt for sprinkling

Instructions

Preheat and prepare baking sheet: Preheat your oven to 350℉ (175℃). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined. Set this aside for later use.
Melt butter and chocolate: In a microwave-safe medium bowl, combine the butter and 3 ounces of chopped dark chocolate. Heat in 30-second increments, stirring between each interval, until fully melted and smooth, about 1½ minutes. Allow the mixture to cool slightly.
Combine sugars, eggs, and vanilla: In a separate mixing bowl, whisk together the light brown sugar, granulated sugar, large egg, and egg yolk until the mixture is smooth and uniform. Stir in the vanilla extract.
Incorporate melted chocolate mixture: Add the cooled butter and chocolate mixture to the sugar and egg bowl, whisking again until the batter is smooth and well blended.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula or using an electric mixer on low speed until just combined.
Add chocolate chips: Fold in the dark chocolate chips and semisweet chocolate chips, mixing until evenly distributed throughout the dough.
Chill the dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, which helps maintain the cookie shape while baking.
Shape and bake cookies: Using about 1½ to 2 tablespoons of dough per cookie, form balls and place them on the prepared baking sheet spaced about 2 inches apart. Lightly sprinkle each cookie with a pinch of sea salt. Bake for 12 minutes or until the centers are just set. They will appear fragile when hot.
Cool cookies: Let the cookies cool on the baking sheet for several minutes to firm up before transferring them to a wire rack to cool completely. Keep remaining dough refrigerated between batches.
Melt remaining chocolate and decorate: Once cookies are fully cooled, melt the remaining 4 ounces of dark chocolate in a microwave-safe bowl in 30-second increments until smooth. Drizzle the melted chocolate over the cookies and sprinkle with additional chopped pistachios. Allow the chocolate to harden before serving.

Notes

For an extra touch, use kosher or flaky sea salt for sprinkling to enhance texture and flavor contrast.
Chilling the dough is essential to prevent spreading and to deepen the flavor of the cookies.
You can substitute semisweet chocolate chips with milk chocolate for a sweeter taste.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
If you prefer a nuttier flavor, lightly toast the pistachios before chopping.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: salted chocolate cookies, pistachio cookies, triple chocolate cookies, chocolate chip cookies, salted dessert, chocolate drizzle