Ingredients
Pistachio Paste
- ½ cup (60g) roasted salted pistachios (no shell)
- 1 tbsp (15ml) olive oil
Cookie Dough
- 7 tbsp (100g) salted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg (at room temperature)
- ½ tsp vanilla bean paste
- 1 cup plus 2 tbsp (160g) all-purpose flour
- 1 tsp matcha powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (5oz/142g) dark chocolate chunks
- 2 tbsp ground pistachios (extra for topping)
- Flaky sea salt (optional, for sprinkling)
Instructions
- Prepare the pistachio paste: Place the roasted salted pistachios in a small food processor and pulse until very finely ground. Add the olive oil and continue to grind until the mixture forms a thick, coarse paste, similar in texture to a chunky nut butter.
- Reserve extra ground pistachios: To have enough for topping, grind about 90g of pistachios initially. Remove 30g and set aside before adding oil to make the paste.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, beat the softened salted butter with both the light brown and granulated sugars on medium speed for about 3 minutes, until the mixture is pale and fluffy. Scrape down the sides of the bowl as needed.
- Incorporate egg and flavors: Beat in the large egg and vanilla bean paste into the creamed butter and sugars until fully combined and smooth. Then mix in the prepared pistachio paste evenly.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt until well blended.
- Mix dry ingredients into wet: Fold the dry ingredient mixture into the wet ingredients carefully until just combined. Then fold in the dark chocolate chunks evenly throughout the dough. The dough will be soft and sticky.
- Chill the dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for 2 hours to firm up and develop flavors.
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Portion the cookies: Using a 1.35-ounce cookie scoop, scoop dollops of dough onto the prepared baking sheets, spacing them about 3 inches apart to accommodate spreading during baking. Sprinkle the tops of each dough ball with the reserved ground pistachios.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until golden around the edges but still soft in the center.
- Cool and finish: Remove baking sheets from the oven and transfer to a wire rack. Let the cookies cool on the pans for about a minute before transferring them individually to the rack to cool completely. If desired, sprinkle with flaky sea salt just before serving for an added salty crunch.
Notes
- Ensure the egg is at room temperature to achieve the best creaming results with butter and sugars.
- Chilling the dough improves texture and helps prevent excessive spreading during baking.
- Using salted pistachios contributes to the balanced salty-sweet flavor; adjust added salt accordingly.
- Parchment paper prevents sticking and promotes even baking.
- Flaky sea salt topping is optional but highly recommended to enhance flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
