Plate of pistachio cookies.

Pistachio lovers rejoice! These cookies are about to be your new favorite treat. Make them now or save them in the freezer to bake later.

2 1/2 cups flour
1/2 cup unsweetened cocoa powder, Dutch processed or unsweetened
1/2 tbsp kosher salt
1/2 tsp baking soda
1/4 tsp cinnamon
1 cup butter, room temperature
4 tbsp butter, room temperature
1 1/2 cups light brown sugar, packed
1 tsp vanilla extract
1 large egg, room temperature
1 cup chopped dark chocolate, melted and slightly cooled
1 cup roasted and salted pistachios, chopped

1. Preheat the oven to 350 degrees Fahrenheit. 

2. Place the flour, cocoa powder, baking soda, salt, and cinnamon into a medium bowl and whisk to combine. Set aside.

3. In a separate bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and the sugar until light and fluffy, about 5 minutes. Add in the vanilla and the egg and beat until combined.

4. Stir in the melted chocolate and add the flour in batches. Once combined place the dough onto a cutting board or countertop and form into 2 equal-sized logs. Chill in the refrigerator for 15 minutes. 

5. Place the chopped pistachios onto a baking sheet or into a baking dish and coat the sides, pressing the nuts in so that they stick to the cookie logs. 

6. Wrap the logs in parchment and then in plastic and freeze for up to a month. If baking immediately, freeze for about 10 minutes and then cut the cookie into 1/2 inch slices.

7. Line two baking sheets with parchment and place the cookies 1-inch apart on the cookie sheet. Bake for 10-12 minutes until firm around the edges and slightly puffed in the center. 

8. Allow to cool completely and serve.