Salted Pistachio Chocolate Chunk Cookies (Print Version)

# Ingredients:

→ Pistachio Paste

01 - 1/2 cup (60g) roasted salted pistachios, no shell
02 - 1 tablespoon (15ml) olive oil

→ Cookie Base

03 - 7 tablespoons (100g) salted butter, softened
04 - 1/2 cup (110g) packed light brown sugar
05 - 1/4 cup (50g) granulated sugar
06 - 1 large egg, room temperature
07 - 1/2 teaspoon pure vanilla extract
08 - 1/4 teaspoon pure almond extract
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt
11 - 1 cup plus 2 tablespoons (160g) all-purpose flour
12 - 1 teaspoon matcha powder

→ Mix-ins and Toppings

13 - 1 cup (142g) dark chocolate, chopped into chunks
14 - 2 tablespoons ground pistachios for topping
15 - Flaky sea salt for sprinkling (optional)

# Instructions:

01 - Pulse pistachios in food processor until finely ground. Add oil and process until thick paste forms.
02 - Beat butter and both sugars for 3 minutes until pale and fluffy. Add egg and extracts, then mix in pistachio paste.
03 - Whisk flour, matcha, baking soda, and salt. Fold into butter mixture. Add chocolate chunks.
04 - Cover and refrigerate dough for 2 hours.
05 - Preheat oven to 350°F. Scoop 1.5 oz portions onto lined baking sheets, 3 inches apart. Top with ground pistachios.
06 - Bake 10-12 minutes until golden at edges. Cool briefly, then transfer to rack. Optional: sprinkle with sea salt.

# Notes:

01 - Use kitchen scale for best results
02 - Cookies spread significantly while baking
03 - Dough requires 2 hours chilling time

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