pistachio dark chocolate sea salt cookies

February 16, 2014 § 2 Comments

I promise, just one more recipe before I open my backpack for the first time this long weekend.

You may have read the title of this post and then proceeded to quote my good friend Daven: “Does this girl have to put pistachios in everything…”

No…yes….I don’t know. But I do know that these cookies are yet another staple in my cookie repertoire, and pistachios are absolutely necessary!

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In terms of looks, these cookies won’t win any prizes, but they pack a delicious nutty crunch and boast that perfect salty-sweet combo that drives cookie-lovers insane. I strongly recommend using dark chocolate chips (as opposed to milk chocolate/semi-sweet) to add a bitter note, as the cookie base is already pretty sweet. Plus, dark chocolate is super indulgent and just makes you sound classy.

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And with that, I’m off to start to start my Spanish homework.

Have a fantastic week!

-ck

Recipe:

(from here)

makes about 24 cookies

1/2 cup (1 stick)  unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
1 cup shelled pistachios, coarsely chopped
coarse sea salt for topping

——————————————————————————————

Place rack in the upper third of the oven and preheat oven to 300 degrees F.  Line two baking sheets with parchment paper and set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy, about 4 minutes.   Add the egg and beat in for about 1 minute.  Add vanilla extract and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt.  Add the mixture all at once to the butter mixture.  Beat on low speed until just incorporated.  Finally mix in the chocolate chips and nuts.

Dollop or scoop cookie dough by the 2 tablespoonful onto prepared baking tins.  Leave about 2 inches of room between each cookie.  Sprinkle generously with sea salt.

Bake cookies for 18 minutes, or until just golden brown.  Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.  Cookies will last, well wrapped at room temperature for up to 4 days.

 

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