Dark Chocolate Pistachio Cookies (Print Version)

Rich dark chocolate meets crunchy pistachios in these fudgy gluten-free treats ready in under 30 minutes.

# List of Ingredients:

→ Dry Ingredients

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

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1 cup dark chocolate chips (at least 60% cacao, gluten-free)
11 - 3/4 cup shelled roasted pistachios, roughly chopped

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and creamy, about 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
06 - Fold in the dark chocolate chips and chopped pistachios with a spatula.
07 - Scoop tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
08 - Bake for 11 to 12 minutes, until the edges are set but centers appear slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The fudgy center tastes like a brownie but with the satisfying chew of a cookie
  • Gluten-free eating doesn't mean sacrificing that crackly, bakery-style texture
  • Pistachios add this sophisticated buttery crunch that makes people think you tried harder than you actually did
02 -
  • Underbaking slightly is intentional because these cookies continue cooking on the hot pan, resulting in that fudgy texture everyone loves
  • Gluten-free flour blends vary wildly, so if your first batch seems off, try a different brand next time
  • Room temperature ingredients make a bigger difference here than with wheat-based cookies
03 -
  • Weighing your flour with a kitchen scale gives more consistent results than measuring cups, especially with gluten-free blends
  • Chill the dough for 30 minutes before baking if you want thicker cookies with more pronounced cracks

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