The Ultimate One-Bowl Cookies: Salted Chocolate Chip and Raw Pistachio


Easy-to-make, fluffy, sweet, flavorful, savory – what more do you need to hear? Oh yeah – you only need ONE bowl to make these (and no mixer!). These cookies are the perfect combination of flavors and not too sweet – dark chocolate, raw pistachios, flaked sea salt, almond extract, vanilla extract, and anisette liquor meld together to make the perfect milk-dipping cookie (down to the very last bite!). I dare you to eat only one of these in one sitting (it’s impossible, really).

Makes About Two Dozen Cookies (I made 22 exactly)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 350°F

2 Sheet Pans

Parchment Paper

One Microwave Safe Mixing Bowl (I use a Pyrex one)

Dry and Liquid Measuring Cups

Measuring Spoons


Mixing Spoon or Rubber Spatula

Cooling Rack


*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

1/2 Cup Unsalted Butter, Melted

1/2 Cup Light Brown Sugar

1/2 Cup Cane Sugar (or White Sugar of Choice)

1 Large Egg

1 Teaspoon Pure Vanilla Extract

1 Teaspoon Pure Almond Extract

1 Teaspoon Anisette Liquor

1 and 1/2 Cups King Arthur Unbleached All-Purpose Flour (Split into 1 and 1/4 added first, then 1/4 added later)

1/4 Cup Stonyfield Organic Whole Milk

1/2 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

1/2 Teaspoon Pink Himalayan Sea Salt (or salt of choice)

1/2 Cup Chocolate Chips  (*add more – even double- if you like super chocolate chip cookies)

1/2 Cup Raw Pistachios

Optional: Maldon Sea Salt Flakes, for topping

Featured Artist:

Ceramic Infinity Plate and Cup by Jeremy Ogusky, Creater of Ogusky Ceramics (based in Jamaica Plan, MA)


  1. Position heating racks in middle and at the top of the oven.
  2. Preheat the oven to 350°F.
  3. Line both standard sheet pans with parchment paper.
  4. Melt unsalted butter in microwave safe bowl (large enough for mixing).
  5. Whisk in light brown sugar, cane sugar, large egg, pure vanilla extract, pure almond extract and anisette liquor.
  6. Switch to mixing spoon or rubber spatula, and add in 1 and 1/4 cups of flour. Mix until smooth and fully incorporated.
  7. Next, add in whole milk, baking soda, baking powder, salt, and 1/4 cup flour, then mix until smooth and fully incorporated.
  8. Finally, add in preferred amounts of chocolate chips and pistachios. Mix until fully incorporated.
  9. Using a tablespoon, scoop a heaping amount of dough and place on the parchment lined sheet pans. Make sure rounds are about 2 inches apart (don’t worry about the dough being perfectly round, just place scoops on the pan).
  10. Repeat until all the dough is used and pans are filled.
  11. Place cookies in the oven for 10 to 13 minutes (look for the edges to brown slightly and centers to set). Mine baked for 13 minutes exactly.
  12. Remove from oven and let sit for a few minutes, then transfer cookies to a cooling rack.
  13. *Optional: Sprinkle cookies with a pinch of flaked sea salt to get the salted chocolate/nut flavor profile.
  14. Grab a cup of milk or coffee, and enjoy! 🙂

*Cookies should keep in an airtight container for 4 to 5 days.

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