Pistachio Dark Chocolate Chunk Cookies

Recipe Author:


Prep time: 10 Mins
Cook time: 10-12 Mins
Inactive time: 30 Mins
Total time: 52 mins
Number of servings: 18

This recipe features our New Mexico pistachios available every summer at the truck or for home delivery in the fall! 💚


Cookie Ingredients

  • 8 tbsp room temperature butter
  • 3/4 c packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 c all purpose baking flour
  • 1 tsp cardamom
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c Tree-Ripe Fruit Co. pistachios, shelled and chopped
  • 1/2 c dark chocolate chunks

Chocolate Dunk Ingredients


  1. Preheat the oven to 350.
  2. In a large bowl, beat the butter and brown sugar until creamy. then add the egg and vanilla extract, and beat again until smooth. add the flour, cardamom, baking powder, baking soda, and salt, and beat until just incorporated. then, gently fold in the pistachios and dark chocolate chunks.
  3. Line two baking sheets with parchment paper. using a cookie scoop, scoop tablespoon-sized dough balls and roll them into a little-more-uniform balls. place 9 cookie dough balls on each baking sheet, then flatten the tops of each slightly with your palm or the bottom of a glass. bake for 10-12 minutes until the cookies are just golden brown.
  4. Once the cookies have baked, transfer them to a cooling rack.
  5. While the cookies are cooling, break the dark baking chocolate into chunks, and place in a sauce pan over low heat. once the chocolate is about halfway melted, add the coconut oil and stir to incorporate. you’ll want to go low and slow here, otherwise the chocolate can burn! once the chocolate is fully melted, transfer into a bowl that is large enough to dunk half the cookies.
  6. At this stage, I like to set up an assembly station with three bowls: melted dark chocolate in one, chopped pistachios, in the next, and flaked sea salt in the last. working one at a time, dunk half of a completely cooled cookie into the chocolate, shaking off the excess, then place on a parchment-lined baking sheet or plate. then, sprinkle the chocolate-dunked side with pistachios and flaked salt. once all the cookies have been dunked, chill in the fridge for 20 minutes until the chocolate is set.