Pistachio, Macadamia Nut, & Chocolate Chunk Cookies
These cookies are chewy on the inside and crisp on the edges with gooey chunks of chocolate and crunchy bits of pistachio and macadamia nuts. It's the perfect balance of salty and sweet.
Ingredients
- ¼ cup (57g) melted vegan butter
- ¼ cup (45g) olive oil
- ½ cup (95g) dark brown sugar
- ¼ cup (56g) granulated sugar
- 2 tbsp non-dairy milk
- 1 tsp vanilla extract
- 1 ¼ cup (178g) all-purpose flour
- ½ tsp baking soda
- 1 tbsp (8g) cornstarch
- 1 ¼ tsp fine sea salt (or 1 ½ tsp kosher salt)
- ½ cup (65g) unsalted macadamia nuts, roughly chopped
- ½ cup (65g) unsalted pistachio nuts, roughly chopped
- 70g dark chocolate (60-65%), chopped
Instructions
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In a large mixing bowl, use a handheld mixer or whisk to combine butter, olive oil, and sugars until creamy. Beat in vanilla and non-dairy milk until combined.
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On low speed, mix in flour, baking soda, cornstarch, and salt until a soft dough forms. Use a wooden spoon or spatula to fold in chopped nuts and chocolate.
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Cover with plastic wrap and refrigerate dough for at least 1 hour or overnight.
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Preheat the oven to 350°F. Line a baking sheet with parchment paper. The dough will be a bit hard - that's ok. Press dough into a 1.5 tbsp cookie scoop and scoop onto baking sheet, spaced apart. Bake for 12 minutes. Refrigerate un-portioned dough between bakes.
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Immediately after taking out of the oven, sprinkle over a bit of flaky salt. Cool for 10 minutes on baking sheet before transfering to a wire cooling rack.
Recipe Notes
Storage: Store cookies in an airtight container for up to 5 days.