Salted Pistachio Chocolate Chunk Slice Recipe

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Amanda Jacobs Modified: March 24, 2022
Salted Pistachio Chocolate Chunk Slice Recipe

How To Make Salted Pistachio Chocolate Chunk Slice

Taste the upgraded taste and texture of these salted pistachio cookies in combination with dark chocolate. Something you’ll want more and more.

Preparation: 3 hours 30 minutes
Cooking: 14 minutes
Additional Time: 26 minutes
Total: 4 hours 10 minutes



  • ¾cupunsalted butter,softened to room temperature
  • cuplight or dark brown sugar,packed
  • 1large egg,at room temperature
  • tsppure vanilla extract
  • 2cupsall purpose flour,spoon & leveled
  • ½tspsalt
  • 6ozchocolate,coarsely chopped
  • ¾cuppistachios,finely chopped, divided
  • coarse sugar,for rolling
  • sea salt,for sprinkling on top


  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until combined and cream for about 2 minutes.

  2. Beat in egg and vanilla extract at high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined. 

  3. At low speed, beat in the flour and salt until combined. Switch to high speed and beat in most of the chocolate and ⅔ cup of the pistachios until combined.

  4. Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2½ inches in diameter.

  5. Roll each log in a mix of coarse sugar and the leftover pistachios. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days.

  6. Chilling is mandatory for this cookie dough.

  7. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  8. Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. If desired, sprinkle each with sea salt.

  9. Bake the cookies for 12 to 14 minutes or until brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  10. Cookies will stay fresh covered at room temperature for 1 week.


  • Calories: 165.06kcal
  • Fat: 9.92g
  • Saturated Fat: 5.20g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 3.20g
  • Polyunsaturated Fat: 0.90g
  • Carbohydrates: 17.96g
  • Fiber: 1.10g
  • Sugar: 8.56g
  • Protein: 2.48g
  • Cholesterol: 23.00mg
  • Sodium: 81.94mg
  • Calcium: 14.16mg
  • Potassium: 86.76mg
  • Iron: 0.92mg
  • Vitamin A: 52.66µg
  • Vitamin C: 0.22mg
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