Pistachio Chocolate Chip Cookies | Elevated Indulgence by PRIVÉ
- Nov 3
- 2 min read

Where Comfort Meets Refinement
At PRIVÉ, indulgence is never ordinary.Our Pistachio Chocolate Chip Cookies blend the richness of dark chocolate with the subtle elegance of roasted pistachios — creating a balanced bite that’s equal parts comfort and sophistication.
Perfectly soft in the center and lightly crisp on the edges, each cookie is finished with a sprinkle of flaky sea salt — a small detail that transforms a classic treat into a culinary statement.
Ingredients (Makes 12–14 Cookies)
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp sea salt, plus more for garnish
¾ cup dark chocolate chunks or chips
½ cup roasted pistachios, roughly chopped
Optional: a dash of matcha powder or pistachio paste for added color and depth

Method
Preheat & PreparePreheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the BaseIn a large mixing bowl, beat the butter and sugars until light and creamy. Add the egg and vanilla; mix until smooth.
Combine the Dry IngredientsIn a separate bowl, whisk together flour, baking soda, and salt. Gradually fold into the wet mixture until just combined.
Add the TextureStir in pistachios and chocolate chips. Avoid overmixing — the secret to that perfect PRIVÉ texture lies in restraint.
Form & BakeScoop 2 tablespoons of dough per cookie onto your baking sheet. Sprinkle a touch of sea salt on top.Bake for 10–12 minutes, or until golden edges form.
Finish with IntentionAllow cookies to rest on the tray for 5 minutes before transferring to a cooling rack.Serve slightly warm for the ultimate experience.
Chef’s Note
Pistachios add more than flavor — they’re rich in antioxidants and heart-healthy fats. When paired with quality chocolate, this recipe becomes the embodiment of balanced indulgence.
Experience luxury baking with intention — where every ingredient has purpose.




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