Chocolate Pistachio Cookies

dark chocolate pistachio cookies on wire rack.

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These gourmet pistachio cookies look bakery-made but are surprisingly simple to create at home. The combination of buttery dough, crunchy pistachios, and melted dark chocolate is a gourmet treat you’ll want to make again and again.

Prep Time30

Cook Time15

Freezing Time2

Total Time2 45

Course: Dessert

Cuisine: American

Servings: cookies

Author: Rachel Rodda

Equipment

Ingredients

½ cup unsalted butter room temperature
½ cup granulated sugar
1 large egg room temperture
1 teaspoon vanilla extract
1½ cups all-purpose flour
¼ teaspoon cooking salt
1 cup pistachios shelled, roughly chopped
8 ounces dark chocolate chopped
¼ cup pistachios finely chopped, extra, for sprinkling

Instructions

Using a stand mixer or hand mixer, cream the butter and sugar together until just combined.
Add the egg and vanilla and mix until combined.
Add the flour, salt, and pistachios and mix until combined. Use your hands to bring the mixture together into a smooth dough. Form the dough into a rough log shape.
Lay a 15 inch length of plastic wrap on the bench and place the roll of dough on the plastic wrap. Wrap the dough tightly with the plastic wrap and twist the ends to seal. Roll the wrapped dough on the bench to form a smooth log shape about 6-8 inches long.
Chill the dough in the freezer for 1-2 hours, or until it feels firm to touch.
Preheat the oven to 350℉ (175℃) and line a baking sheet with parchment paper.
Remove the dough from the freezer and discard the plastic wrap. Using a sharp knife, cut the dough into ½ inch slices.
Place the dough slices onto the baking sheet, leaving space between them so they don't join while cooking.
Bake for 12-15 minutes, or until the edges are slightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before placing on a wire rack to cook completely.
While the cookies are cooling, prepare the melted chocolate. Place the chopped dark chocolate in a heat proof bowl and microwave on medium power in 30 second increments, stirring with a metal spoon after each increment, until just melted.
When you're ready to dip, place a tray or a piece of parchment paper underneath the wire rack to catch the chocolate drips. Dip each cookie halfway into the melted chocolate then place back on the wire rack. Sprinkle the chocolate side of the cookie with the extra chopped pistachios while the chocolate is still soft, and leave for the chocolate to set.

Notes

Bring the butter and egg to room temperature before using. Use high quality dark chocolate for the best flavor.

Freezing the dough helps maintain the cookie shape and prevents them spreading too much when cooking.

Storage: Leftover baked cookies will stay fresh in an airtight container for up to 1 week.

Freezing: You can freeze the unbaked cookie dough in an airtight container or freezer bag for up to 3 months. Simply thaw overnight in the refrigerator then slice and bake.

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