1-First Step: Prepare dry ingredients (mise en place). In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. This ensures even distribution for consistent baking. Set aside. For gluten-free adaptations, use your flour swap here.

2-Second Step: Cream butter and sugars. In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides for full incorporation. Vegan bakers, your plant-based butter works perfectly here.

3-Third Step: Add wet ingredients. Beat in 1 teaspoon vanilla extract and 2 large eggs one at a time, mixing well after each. The mixture should look smooth and glossy. For low-calorie versions, add 1/4 cup Greek yogurt with the eggs to cut fat while maintaining moisture.

4-Fourth Step: Combine wet and dry. Gradually add the dry mixture to the wet on low speed until just combined. Avoid overmixing to keep textures tender. The dough will be thick and sticky at this point.

5-Fifth Step: Fold in mix-ins. Stir in 12 ounces chopped dark chocolate chunks and 1 1/4 cups chopped pistachios by hand with a spatula. Reserve 1/4 cup pistachios for topping. This step creates bursts of flavor in every chocolate pistachio cookie.

6-Sixth Step: Chill the dough. Cover and refrigerate for 30 minutes. Chilling prevents spreading and boosts flavor. Busy schedules? Chill overnight for even better taste.

7-Seventh Step: Preheat and portion dough. Heat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2-tablespoon mounds, roll into balls, and place 2 inches apart. Press a few reserved pistachios on top.

8-Eighth Step: Bake to perfection. Bake 10-12 minutes until edges are golden but centers soft. They firm up as they cool. For smaller cookies, reduce time to 8-10 minutes. Rotate sheets halfway for even baking.

9-Final Step: Cool, sprinkle, and serve. Cool on sheets 5 minutes, then transfer to racks. Sprinkle flaky sea salt while warm. Enjoy warm or store for later. Pair with iced tea from our apple oat muffins recipe collection for a snack spread.