Indulge in the perfect blend of sweet and salty with these salted pistachio chocolate chunk slice and bake cookies. These delightful treats combine the rich flavors of chocolate chunks with the nutty crunch of pistachios, all wrapped up in a buttery cookie dough. Perfect for any occasion, these cookies are sure to impress.
While most of the ingredients for this recipe are common pantry staples, you may need to make a special trip to the supermarket for pistachios and chocolate chunks. Ensure you get unsalted pistachios to maintain the balance of flavors. High-quality chocolate chunks will elevate the taste of these cookies, so opt for a good brand.
Ingredients For Salted Pistachio Chocolate Chunk Slice And Bake Cookies
Butter: Provides the rich, creamy base for the cookie dough.
Sugar: Sweetens the cookies and helps achieve a tender texture.
Vanilla extract: Adds a warm, aromatic flavor to the dough.
Eggs: Bind the ingredients together and add moisture.
Flour: Forms the structure of the cookies.
Baking soda: Helps the cookies rise and become light and airy.
Salt: Enhances the overall flavor and balances the sweetness.
Pistachios: Add a nutty crunch and unique flavor to the cookies.
Chocolate chunks: Provide rich, melty pockets of chocolate in every bite.
Technique Tip for This Recipe
When creaming together butter and sugar, ensure the butter is at room temperature for optimal texture. This will help incorporate air into the mixture, resulting in a lighter and fluffier dough. Additionally, when adding the eggs, make sure they are also at room temperature to prevent the butter from solidifying, which can affect the consistency of the dough. When slicing the chilled dough logs, use a sharp knife to maintain clean edges and uniform cookie shapes.
Suggested Side Dishes
Alternative Ingredients
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, giving the cookies a slightly different but pleasant flavor.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor to the cookies.
vanilla extract - Substitute with almond extract: Almond extract offers a nutty flavor that complements the pistachios well.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies slightly denser.
baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every teaspoon of baking soda. This helps the cookies rise, though the texture might be slightly different.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.
chopped pistachios - Substitute with chopped almonds: Almonds offer a similar crunch and nutty flavor, making them a good alternative.
chocolate chunks - Substitute with carob chips: Carob chips are a caffeine-free alternative to chocolate, providing a similar texture and sweetness.
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How To Store / Freeze These Cookies
Allow the cookies to cool completely on a wire rack before storing. This ensures they maintain their delightful crispness and don't become soggy.
For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to prevent sticking and maintain their shape. Store at room temperature for up to one week.
If you prefer to keep them longer, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
Once frozen, transfer the cookies to a resealable freezer bag or airtight container. Label with the date to keep track of freshness. They can be stored in the freezer for up to three months.
When you're ready to enjoy, thaw the cookies at room temperature for about 15-20 minutes. For a freshly baked taste, you can warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.
If you have leftover dough, you can freeze it as well. Wrap the dough logs tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label and date the logs before placing them in the freezer.
When you're ready to bake, simply slice the frozen dough into rounds and bake as directed, adding an extra minute or two to the baking time if needed. This way, you can enjoy freshly baked cookies anytime you crave them.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Heat for about 5-10 minutes or until they are warmed through. This method helps maintain their crisp edges and gooey chocolate chunks.
Use a microwave for a quick reheat. Place a few cookies on a microwave-safe plate. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the cookies too soft or even rubbery.
For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the cookies in the skillet. Cover with a lid and heat for about 2-3 minutes, flipping halfway through. This method can help retain a bit of the cookies' crispiness.
If you have an air fryer, set it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 2-3 minutes. This method is quick and helps maintain the texture of the cookies.
For a more unconventional method, use a toaster oven. Preheat to 300°F (150°C) and place the cookies on the rack or a small baking sheet. Heat for about 5 minutes. This method is great for small batches and ensures even heating.
If you prefer a softer cookie, wrap each cookie in a damp paper towel and microwave on medium power for 10-15 seconds. The moisture from the paper towel will soften the cookies slightly while warming them up.
Best Tools for This Recipe
Mixing bowl: A large bowl used to combine and mix ingredients together.
Hand mixer: An electric tool used to cream the butter and sugar until light and fluffy.
Measuring cups: Used to measure the volume of dry and liquid ingredients accurately.
Measuring spoons: Used to measure small quantities of ingredients like vanilla extract, baking soda, and salt.
Whisk: Used to whisk together the flour, baking soda, and salt in a separate bowl.
Spatula: Used to fold in the chopped pistachios and chocolate chunks into the dough.
Plastic wrap: Used to wrap the dough logs and chill them in the refrigerator.
Knife: Used to slice the dough logs into ¼-inch thick rounds.
Baking sheet: A flat sheet used to place the sliced dough rounds for baking.
Parchment paper: Used to line the baking sheet to prevent the cookies from sticking.
Oven: Used to bake the cookies at the specified temperature.
Wire rack: Used to cool the baked cookies completely after they come out of the oven.
How to Save Time on This Recipe
Prepare ingredients ahead: Measure and chop pistachios and chocolate chunks in advance to streamline the process.
Use a stand mixer: A stand mixer can quickly cream the butter and sugar and mix the dough, saving you time and effort.
Chill dough overnight: Prepare the dough logs the night before and chill overnight to save time on baking day.
Slice with dental floss: Use unflavored dental floss to slice the dough logs evenly and quickly without squishing them.
Batch baking: Bake multiple cookie sheets at once if your oven allows, reducing overall baking time.
Salted Pistachio Chocolate Chunk Slice And Bake Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pistachios chopped
- 1 cup chocolate chunks
Instructions
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, mixing until just combined.
- Fold in the chopped pistachios and chocolate chunks.
- Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap in plastic wrap and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the dough logs into ¼-inch thick rounds and place on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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