Chewy brown sugar cookies filled with dark chocolate chunks and roasted pistachios, topped with flaky sea salt for a delicious sweet and salty treat.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add egg and vanilla extract; mix until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients.
Fold in the dark chocolate chunks and chopped pistachios until evenly distributed.
Scoop dough into tablespoon-sized balls and place on the prepared baking sheet, spacing them about 2 inches apart.
Lightly press the tops and sprinkle with flaky sea salt.
Bake for 10–12 minutes, or until edges are golden and centers are just set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Ensure butter is softened to room temperature for easier creaming.
Do not overbake; cookies should be slightly underdone in the center for optimal chewiness.
Chop pistachios roughly to keep texture in every bite.