Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies

Why You’ll Love This Recipe

• A sophisticated twist on classic chocolate chip cookies
• Rich dark chocolate pairs beautifully with salty, roasted pistachios
• Smoked sea salt adds an unexpected, gourmet depth
• Crisp edges with soft, chewy centers
• Easy to make with no fancy equipment
• Unique flavor profile perfect for foodies or special occasions
• Can be made ahead and frozen
• Ideal for holiday trays, cookie swaps, or impressive everyday baking
• Balanced sweetness with nutty, bitter, and salty notes
• Customizable and adaptable for various dietary needs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter (softened)
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• Dark chocolate chunks or chips (70% cocoa or higher preferred)
• Roasted, unsalted pistachios (chopped)
• Smoked sea salt (for finishing)

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
4. Add egg and vanilla: Mix in the egg and vanilla extract until smooth.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Fold in mix-ins: Stir in the chopped pistachios and dark chocolate chunks.
7. Scoop and shape: Drop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Top and bake: Sprinkle a few flakes of smoked sea salt on each cookie. Bake for 10–12 minutes, or until the edges are set and the centers are soft.
9. Cool: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.

Servings and timing

Makes about 24–28 cookies.
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Cool Time: 10 minutes
Total Time: About 35 minutes

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Espresso Kick: Add 1 tsp instant espresso powder to enhance the chocolate flavor.
• White & Dark Chocolate Combo: Use a mix of white and dark chocolate chunks for contrast.
• Citrus Zest: Add orange or lemon zest for brightness.
• Extra Nutty: Add a handful of chopped almonds or hazelnuts.
• Vegan Version: Use plant-based butter, egg substitute, and vegan chocolate.
• Chili-Spiced: Add a pinch of cayenne or chili powder for heat.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To keep them soft, place a slice of bread in the container.
Freeze baked cookies for up to 3 months.
Freeze unbaked dough balls and bake from frozen, adding 1–2 minutes to the bake time.
Reheat cookies briefly in the microwave for 10 seconds for a warm, gooey texture.

FAQs

What is smoked sea salt, and where can I find it?

Smoked sea salt is sea salt that’s been naturally smoked over wood. It adds a subtle smoky flavor. You can find it in specialty spice shops or online.

Can I use regular sea salt instead?

Yes, but smoked sea salt adds an extra layer of complexity that elevates the cookie.

What kind of dark chocolate is best?

Use high-quality chocolate (70% or higher) for a rich, slightly bitter flavor that balances the sweetness.

Can I use salted pistachios?

Yes, but reduce the added salt in the dough to avoid overly salty cookies.

Why did my cookies spread too much?

The dough may have been too warm. Chill the dough for 20–30 minutes if needed before baking.

Are these cookies very sweet?

No, they’re balanced—bittersweet chocolate and sea salt offset the sweetness nicely.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours or frozen for longer storage.

How do I make the cookies thicker?

Chill the dough before baking and use a higher mound of dough for a thicker cookie.

Are these cookies chewy or crispy?

They have chewy centers with crisp, golden edges.

Can I skip the sea salt on top?

Yes, but it’s highly recommended—it enhances both the chocolate and pistachio flavors.

Conclusion

Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies are a bold, irresistible twist on the classic chocolate chip cookie. With rich chocolate, crunchy pistachios, and that perfect hit of smoky salt, these cookies offer a sophisticated edge that elevates them above the ordinary. Whether you’re baking for a special occasion or just treating yourself, this recipe delivers unforgettable flavor in every bite.

Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies

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Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies are gourmet-style treats that combine rich dark chocolate, roasted pistachios, and a finishing touch of smoked sea salt for a perfectly balanced sweet-savory flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 35 minutes
• Yield: 24–28 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup dark chocolate chunks or chips (70% cocoa or higher)
• 3/4 cup roasted, unsalted pistachios, chopped
• Smoked sea salt, for finishing

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract and mix until smooth and well combined.
5. Gradually stir in the dry ingredients until a soft dough forms.
6. Fold in the chopped pistachios and dark chocolate chunks until evenly distributed.
7. Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet, spacing about 2 inches apart.
8. Top each cookie with a few flakes of smoked sea salt.
9. Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
10. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• For thicker cookies, chill the dough for 20–30 minutes before baking.
• Use high-quality dark chocolate for the best flavor contrast.
• Smoked sea salt enhances the depth of flavor but can be substituted with flaky sea salt.
• Cookies can be frozen baked or unbaked for longer storage.
• Let cookies cool fully to set the chocolate chunks before storing.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 10g
• Sodium: 85mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 15mg