Orange Pistachio Chocolate Chunk Cookies
These Orange Pistachio Chocolate Chunk Cookies, infused with fresh orange zest and flavored with chopped bittersweet chocolate and pistachios, are extra chewy, thick, and flavorful. Think classic chocolate chunk cookie flavor, but a Terry's Chocolate Orange flavor twist. A sprinkle of flaky finishing salt keeps you coming back for more! This cookie dough requires zero chilling, allowing you to go from dough to baked cookies in less than 45 minutes; however, they also bake from frozen wonderfully. See recipe note section for storing and freezing instructions. PRESENTATION TIP: To make these cookies extra pretty, reserve a small portion of chopped chocolate and pistachio for topping. Before baking, gently press a few small pieces of chocolate and pistachio into the center of each cookie dough scoop.
Ingredients
- 2¼ cups (270g) unbleached all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 4 ounces (1 stick; 115g) unsalted butter softened
- ⅔ cup (130g) packed dark brown sugar
- ⅔ cup (130g) granulated sugar
- 2 teaspoons fresh orange zest
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 6 ounces (170g) bittersweet or semi-sweet dark chocolate chopped
- ⅔ cup (85g) shelled pistachios coarsely chopped
- flaky salt for finishing (I recommend Maldon)
Instructions
- Preheat the oven to 350°F (190°C) with a rack in the center position. Line a half sheet pan with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. Place the dark brown sugar, granulated sugar, and orange zest in a stand mixer bowl (or large mixing bowl). Using your fingertips, rub the zest into the sugars until moist and fragrant. Add the softened butter to the sugar mixture and using the paddle attachment or a hand-held mixer, cream over medium speed for 3 to 4 minutes or until creamy and fluffy. Add the eggs one a time, mixing until each is evenly incorporated. Scrape down the sides and bottom of the bowl with a spatula as needed. Add the vanilla and mix until combined.
- With the mixer on low speed, gradually add the flour mixture and mix just until absorbed. Add the chopped chocolate and pistachios and mix on low speed until incorporated, scraping the sides and bottom of the bowl one last time. Laura's Tip: Reserve a small amount of chocolate and pistachios for topping on the cookie dough scoops before baking. It makes for a beautiful presentation!
- Using a spoon or scoop, scoop the cookie dough (roughly 2 to 3 tablespoons per cookie) onto the lined sheet pan, spacing the cookies an inch or two apart. Top each scoop with a few pieces of reserved chopped chocolate and pistachios. Sprinkle with flaky salt (you can also do this after baking, if you prefer). Baking Note: Not all of the dough will fit on a half sheet pan - if you are baking in batches, allow the half sheet pan to cool completely between rounds or use two half sheet pans, setting on the lower and upper third racks of the oven. Rotate and swap the pans halfway through baking.
- Bake for 9 to 11 minutes, they should just be caramelizing on the edges but still be a bit puffy in the center. Do not over bake. Allow the cookies to cool on the sheet pan on a rack about 5 minutes, then lift and transfer the cookies to a wire rack. Serve warm or allow to cool completely.
- Storage: Once the cookies have baked and cooled fully, store in an airtight container, between layers of parchment, at room temperature for up to a week or more. They can also be stored in the freezer for up to 1 month.
How to Store and Freeze These Cookie:
- Once the cookies have baked and cooled fully, store in an airtight container, between layers of parchment, at room temperature for up to a week or more. They can also be stored in the freezer for up to 1 month.
- Alternatively, you can scoop the dough into balls, set apart from one another on a lined baking tray, and place in the freezer for 1 hour. Once the cookies are chilled and solid, transfer to a large Ziplock bag, squeezing out any excess air. Freeze for up to 3 months. Bake from frozen, adding an additional minute or two to the total baking time.
Seasonal Flavor Variations:
- To make these cookies extra festive for the holiday season, try adding dried unsweetened (or sweetened, your choice!) cranberries to the batter.
Serving: 1serving, Calories: 160kcal, Carbohydrates: 19g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Cholesterol: 26mg, Sodium: 344mg, Fiber: 1g, Sugar: 16g