Description
These dark chocolate pistachio cookies are rich, soft, and unforgettable. Made with ghee instead of butter, they have a warm, nutty depth of flavor that pairs perfectly with dark chocolate and crunchy pistachios. Finished with a chocolate drizzle and flaky salt, they’re the perfect elevated cookie for holiday baking or anytime you want something special.
Ingredients
Wet Ingredients
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3/4 cup ghee
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1/2 cup granulated sugar
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1/2 cup brown sugar
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1 large egg
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1 egg yolk
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2 1/4 teaspoons vanilla extract
Dry Ingredients
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2 1/2 cups all-purpose flour
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1 1/2 teaspoons cornstarch
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3/4 teaspoon baking soda
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1/3 teaspoon baking powder
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3/4 teaspoon salt
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Optional: up to 1/4 cup milk if dough is too dry
Mix-ins
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1 1/3 cups dark chocolate chips
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1 1/4 cups crushed pistachios
Finishing
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1/4 cup semi-sweet chocolate chips, melted
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Extra pistachios and flaky salt
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, beat the ghee with the granulated sugar and brown sugar until smooth and well combined.
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Add the egg, egg yolk, and vanilla extract and mix until incorporated.
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In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
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Fold the dry ingredients into the wet ingredients until just combined. If the dough feels dry, add milk one tablespoon at a time, up to 1/4 cup.
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Fold in the dark chocolate chips and crushed pistachios.
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Optional: Chill the dough for 30–60 minutes for thicker cookies.
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Scoop dough into 1 1/2 tablespoon portions and place on the prepared baking sheet.
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Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.
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Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
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Once fully cooled, drizzle with melted chocolate and finish with extra pistachios and flaky salt.
Notes
Chilling the dough helps create thicker, bakery-style cookies
Do not overbake — cookies will continue to set as they cool
Flaky salt is optional but highly recommended for balance
- Prep Time: 15
- Cook Time: 12