Sourdough Pistachio Chocolate Chunk Cookies

If there’s one ingredient I will always reach for, it’s pistachios. There’s something about their buttery flavor, vibrant green color, and subtle sweetness that makes everything feel a little more special. So naturally, it only made sense to turn that obsession into a cookie. These Sourdough Pistachio Chocolate Chunk Cookies bring together rich brown butter, melty chocolate, and plenty of pistachios for the perfect balance of nutty, sweet, and salty flavors. If you love pistachios as much as I do, you’re going to fall hard for these cookies.

Why Should I Add Sourdough Starter to my Cookies?

Incorporating sourdough starter discard into your cookie dough not only adds a unique depth of flavor but also introduces a fermentation process that enhances the dough’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s fermentation.

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Tools You’ll Need:

1. Medium-sized pot- for browning the butter.
2. Large mixing bowl or stand mixer bowl- for mixing your cookie dough.
3. Electric mixer (stand or hand-held)– for combining dough.
4. Food processor- to blend the pistachio butter.
5. Cutting board and knife- for chopping chocolate.
6. Digital kitchen scale (optional)- for weighing ingredients and dough out. I linked the scale I use here.
7. Spatula– for scraping down bowl and food processor.
8. Parchment paper or silicone mats– to line cookie sheet to avoid burning.
9. Baking sheets– to bake cookies.
10. 2-ounce (approximately 2 tablespoons) cookie scoop– for shaping large cookies linked here.
11. Large circular cookie cutter (optional)– for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
12. Wire cooling rack- for allowing cookies to rest properly.

Next, Gather Your Ingredients:

1. Pistachios- The best pistachios for your nut butter is roasted and salted. I love these pistachios linked here.
2. Avocado Oil- to help emulsify and create a smooth pistachio butter.
3. Unsalted Butter – Creates your brown butter to make that nutty toffee taste.
4. Eggs – Adds richness and moisture to the cookie.
5. Sourdough discard – Adds tangy flavor and moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
6. White Granulated Sugar- Sweetens cookies. Helps give cookies that crackly top and crisp edge.
7. Brown Sugar – Adds sweetness and caramel notes to cookies.
8. Vanilla Extract – Adds depth and warmth to cookies.
9. All-purpose flour – Provides structure and lift to the cookies. You can substitute bread flour but I like the softness all-purpose gives the cookies.
10. Baking Powder – Helps with lift and rise with too much doming in the center.
11. Baking Soda – Creates the perfect spread without overpuffing the cookies.
12. Sea Salt – Enhances overall flavor and sweetness.
13. Semi-Sweet Chocolate Chunks- to give cookies pockets of rich chocolate throughout. I like to buy quality chocolate and chop it up but you can also use any chips that you like.
14. Flaky Sea Salt (optional) – I love adding Maldon sea salt flakes on top of my cookies for that extra flair. If you haven’t tried this, I highly suggest it! You can find it link here.
15. Matcha Powder (optional)- to color the dough green. This is entirely optional and you won’t taste the matcha at all. I used this matcha powder linked here.

Instructions

Step 1: Make the Pistachio Butter

Place your pistachios in the food processor fitted with the blade attachment. Pulse the pistachios until they’re well chopped but not too fine, you want some chunks. Remove roughly 3/4 cup (80-90g) of chopped nuts for mixing in to the dough for later (and any you want to use to sprinkle on top of the cookies).

Add the avocado oil to the remaining pistachios in the food processor, and blend on high until you have a smooth, thick nut butter. If the paste seems really thick, add 1 more teaspoon of oil at a time and blend until you have a smooth thick consistency. Set aside for the cookie dough.

Step 2: Brown the Butter

In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before. 

Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to cool to and become thicker again. You can pop the butter in the frig for 30 minutes to speed this process up if need just avoid it becoming solid, it should be soft.

Step 3: Prepare the Dough

In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer or stand mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!

Add the eggs, sourdough discard, vanilla extract, and pistachio butter to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.

Step 4: Incorporate Dry Ingredients

In a separate bowl, sift together with a whisk the all-purpose flour, salt, baking soda, baking powder, and matcha powder (if using). This is important to make sure your ingredients are evenly distributed.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Step 5: Add Mix in’s

Fold in or pulse the chopped up chocolate bars (or chocolate chips) and pistachio pieces you set aside earlier ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease. Always use a spatula to scrape the bottom of the bowl and fold in any batter that hasn’t been mixed as your last step when making cookies.

 

Step 6: Chill the Dough

Using a 2-ounce (approximately 2 tablespoons) cookie scoop, scoop the cookie dough into 18 even cookie dough mounds. Place the scooped dough on a parchment-lined baking sheet, and cover loosely with plastic. Refrigerate the dough a minimum of 2 hours.

Optional Long Fermentation: for optimal fermentation and to allow the sourdough starter to ferment the cookie batter, allow the cookie dough to rest in the refrigerator for 24-48 hours.

Step 7: Bake the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats for the perfect spread on my cookies.

Place the cookies on the prepared baking sheets in 2 rows of 3 (6 each pan), giving them ample room to spread as they bake.

Bake in the preheated oven for 15 minutes, or until the edges are golden brown and the centers appear slightly underbaked.

Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 3-4 minutes but this will vary depending on your oven.

While the cookies are still warm, use a large circular cookie cutter larger than your cookie to perfect the edges and give your cookie a perfect shape and even thickness by placing the cookie cutter over the cookie and making a circle that will nudge any irregular edges into a perfect circle (you can also do this with a small bowl).

For extra flavor and crunch, sprinkle each cookie generously with flaky sea salt and extra crushed pistachios. I also like to add pieces of chopped chocolate at this stage pressed into the tops for extra melty goodness.

Allow the cookies to cool completely on the baking sheets to set before transferring them to a wire rack. Serve cooled cookies!

Makes 17-18 large cookies (2 oz)

How to Store:

Room temperature- Keep in an airtight container for 6-7 days. Place a slice of bread in the container to keep them soft.

Freezing- store baked cooled cookies in a Ziplock with all of the air removed first. Freeze for up to one month. Add 2-3 extra minutes on to baking time.

FAQ’S

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough cookie recipes like these Chewy Sourdough Lemon Crinkle Cookies or my Sourdough Butter Pecan Toffee Cookies!

Sourdough Pistachio Chocolate Chunk Cookies

These Sourdough Pistachio Chocolate Chunk Cookies bring together rich brown butter, melty chocolate, and plenty of pistachios for the perfect balance of nutty, sweet, and salty flavors. If you love pistachios as much as I do, you're going to fall hard for these cookies.

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Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Fermentation time 12 hours hrs

Servings 18

Equipment

• Medium sized pot – for browning the butter.
• Large mixing bowl or stand mixer bowl – for mixing your cookie dough.
• Electric mixer (stand or hand-held) – for combining dough.
• Food processor or blender – to blend the pistachio butter.
• Cutting board and knife- – for chopping chocolate.
• Digital kitchen scale (optional) – for weighing ingredients and dough out. I linked the scale I use here.
• Spatula – for scraping down bowl and food processor.
• Parchment paper or silicone mats – to line cookie sheet to avoid burning.
• Baking sheets – to bake cookies.
• 2-ounce (approximately 2 tablespoons) cookie scoop – for shaping large cookies linked here.
• Large circular cookie cutter (optional) – for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
• Wire cooling rack – for allowing cookies to rest properly.

Ingredients

  

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Wet Ingredients:

• 1½ (210g) cups roasted salted pistachios
• 2 Tbsps avocado oil
• 1 (227g) cup unsalted butter
• 1 (200g) cup 200g brown sugar
• 1 (200g) cup 200g granulated sugar
• ½ (120g) cup 120g sourdough discard
• 1/3 (90g) cup pistachio butter made earlier
• 2 large eggs room temperature
• 2 teaspoons vanilla extract

Dry Ingredients:

• 3¼ (400g) cups all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons baking powder
• 1 teaspoon sea salt
• 1 tsp matcha powder optional

Mix-ins:

• 1¾ (275g) cups semi-sweet chocolate chunks or chips
• ½ (70g) cup roasted pistachios chopped

Garnish:

• flaky sea salt
• extra crushed pistachios

Instructions

 

Step 1: Make the Pistachio Butter

• Place your pistachios in the food processor fitted with the blade attachment. Pulse the pistachios until they’re well chopped but not too fine, you want some chunks. Remove a little over 1/2 cup (80-90g) of chopped nuts for mixing in to the dough for later (and any you want to use to sprinkle on top of the cookies).
  1½ (210g) cups roasted salted pistachios
• Add the avocado oil to the remaining pistachios in the food processor, and blend on high until you have a smooth, thick nut butter. If the paste seems really thick, add 1 more teaspoon of oil at a time and blend until you have a smooth thick consistency. Set aside for the cookie dough.
  2 Tbsps avocado oil

Step 2: Brown the Butter

• In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before.
  1 (227g) cup unsalted butter
• Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to cool to and become thicker again. You can pop the butter in the frig for 30 minutes to speed this process up if need just avoid it becoming solid, it should be soft.

Step 3: Prepare the Dough

• In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer or stand mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!
  1 (200g) cup 200g brown sugar, 1 (200g) cup 200g granulated sugar
• Add the eggs, sourdough discard, vanilla extract, and pistachio butter to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.
  ½ (120g) cup 120g sourdough discard, 1/3 (90g) cup pistachio butter, 2 large eggs, 2 teaspoons vanilla extract

Step 4: Incorporate Dry Ingredients

• In a separate bowl, sift together with a whisk the all-purpose flour, salt, baking soda, baking powder, and matcha powder (if using). This is important to make sure your ingredients are evenly distributed.
  3¼ (400g) cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons baking powder, 1 teaspoon sea salt, 1 tsp matcha powder
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Step 5: Add Mix in’s

• Fold in or pulse the chopped up chocolate bars (or chocolate chips) and pistachio pieces you set aside earlier ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease. Always use a spatula to scrape the bottom of the bowl and fold in any batter that hasn’t been mixed as your last step when making cookies.
  1¾ (275g) cups semi-sweet chocolate chunks or chips, ½ (70g) cup roasted pistachios

Step 6: Chill the Dough

• Using a 2-ounce (approximately 2 tablespoons) cookie scoop, scoop the cookie dough into 18 even cookie dough mounds. Place the scooped dough on a parchment-lined baking sheet, and cover loosely with plastic. Refrigerate the dough a minimum of 2 hours.
• Optional Long Fermentation: for optimal fermentation and to allow the sourdough starter to ferment the cookie batter, allow the cookie dough to rest in the refrigerator for 24-48 hours.

Step 7: Bake the Cookies

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats for the perfect spread on my cookies.
• Place the cookies on the prepared baking sheets in 2 rows of 3 (6 each pan), giving them ample room to spread as they bake.
• Bake in the preheated oven for 15 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
• Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 3-4 minutes but this will vary depending on your oven.
• While the cookies are still warm, use a large circular cookie cutter larger than your cookie to perfect the edges and give your cookie a perfect shape and even thickness by placing the cookie cutter over the cookie and making a circle that will nudge any irregular edges into a perfect circle (you can also do this with a small bowl).
• For extra flavor and crunch, sprinkle each cookie generously with flaky sea salt and extra crushed pistachios. I also like to add pieces of chopped chocolate at this stage pressed into the tops for extra melty goodness.
  flaky sea salt, extra crushed pistachios
• Allow the cookies to cool completely on the baking sheets to set before transferring them to a wire rack. Serve cooled cookies!
• Makes 17-18 large cookies (2 oz)

Course Cookies

Cuisine American

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