Dubai Chocolate Pistachio Cookies (Print Version)

Chewy dark chocolate cookies with crunchy pistachios and gooey chips.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp fine sea salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup packed light brown sugar
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 2 tsp pure vanilla extract

→ Add-ins

10 - 1 cup dark chocolate chips
11 - 3/4 cup roasted pistachios, roughly chopped
12 - 1/2 cup semi-sweet chocolate chips
13 - Flaky sea salt for sprinkling

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold in dark chocolate chips, semi-sweet chocolate chips, and chopped pistachios until evenly distributed.
07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
08 - Lightly sprinkle each cookie with flaky sea salt if desired.
09 - Bake for 10-12 minutes until edges are set but centers remain soft and slightly underbaked.
10 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The cocoa dough creates an incredibly rich foundation that makes these taste like bakery cookies
  • That perfect texture contrast between chewy cookie, crunchy pistachios, and melting chocolate chips
  • They look absolutely stunning with the dark dough speckled with green pistachios and chocolate
02 -
  • Overmixing the dough after adding flour makes tough cookies, stop as soon as you no longer see dry streaks
  • These continue baking on the hot sheet, so pulling them out when centers look slightly underdone is the secret to chewy cookies
03 -
  • Chill the dough for 30 minutes before baking if you have thicker, taller cookies in mind
  • Rotate your baking sheets halfway through baking for even browning

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