Salty Triple Chocolate Pistachio Cookies Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated March 25, 2025

This recipe is adapted from Lake Placid Lodge's recipe for Triple Chocolate Cookies with Pistachios which appeared in Gourmet Magazine, May 1998

Notes:

  • A white chocolate bar can be substituted for the white chocolate chips. Just chop into coarse chunks.
  • The dough can be rolled into 1 1/2-inch wide logs, wrapped well, and frozen. Allow to defrost slightly before slicing and baking.
  • Avoid overbaking to keep the chewy texture

Recipe Details

Salty Triple Chocolate Pistachio Cookies Recipe

Prep 20 mins
Cook 60 mins
Active 10 mins
Cooling Time 25 mins
Total 105 mins
Serves 48 servings
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Ingredients

  • 2 1/3 cups all purpose flour

  • 3/4 cup cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 20 tablespoons unsalted butter, softened

  • 1 1/2 cups light brown sugar

  • 1/2 cup granulated sugar

  • 1 large egg

  • 2 teaspoons pure vanilla extract

  • 1 cup bittersweet chocolate chips

  • 1 cup white chocolate chips

  • 1 cup shelled pistachios, coarsely chopped

  • 1 tablespoon sea salt

Directions

  1. Adjust oven racks to lower-middle and upper-middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper.

  2. Sift flour, cocoa powder, baking soda, and salt into medium bowl; set aside.

  3. In bowl of standing mixer fitted with paddle attachment, cream butter with sugars on medium speed until light and fluffy, about 1 minute. Add egg and vanilla until combined.

  4. Reduce speed to low and add dry ingredients until just combined, scraping down sides of bowl as necessary to incorporate ingredients evenly. Add chocolate chips, white chocolate chips, and pistachios until just combined.

  5. Evenly place 12 heaping tablespoons of dough onto prepared pans, spacing 2 inches apart. Gently roll each piece of dough into a ball and press down gently until slightly flattened. Sprinkle a few flakes of sea salt on top of each cookie.

  6. Bake until cookies have puffed and small cracks appear, about 13 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cookies cool on pans for 5 minutes, then transfer cookies to wire rack to cool completely. Repeat with remaining cookies.

Special equipment

Standing mixer fitted with paddle attachment

This Recipe Appears In

Nutrition Facts (per serving)
156 Calories
9g Fat
17g Carbs
2g Protein
×
Nutrition Facts
Servings: 48
Amount per serving
Calories 156
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 24%
Cholesterol 17mg 6%
Sodium 224mg 10%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 10g
Protein 2g
Vitamin C 0mg 1%
Calcium 20mg 2%
Iron 1mg 8%
Potassium 83mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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