Pistachio Chocolate Chip Cookies
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A fabulous combination. I've had these
pinned since back in December, then after my sweet friend Molly made
in April, they were on my radar again. I finally got around to making them and thank goodness I did. I originally found this recipe after going pistachio crazy around the holidays. My mom had bowls of them around the house and my sister and I would stand there and gorge on the whole bowl.
Note to self-buy the already shelled pistachios next time I make these.
I made these cookies as a first day of school treat. I think they helped lift spirits of school starting again.
Pistachio Chocolate Chip Cookies
yields 2 dozen
Ingredients:
1 ½ cup flour
½ tsp. sea salt
¾ tsp. baking powder
½ tsp. baking soda
½ cup unsalted butter, at room temperature
¼ cup sugar
¾ cup light brown sugar
1 large egg
1 tsp. vanilla extract
¾ cup unsalted pistachios, shelled and roughly chopped
1 cup chopped dark chocolate
Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
Using a mixer, cream butter and sugars together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes. With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.
Stir in the pistachios and chocolate chunks. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt. Bake cookies for 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.
Like I said yesterday our neighbors were never around when we tried to deliver our friendly neighbor cookies, so I had two platters full of cookies to share with my friends on the first day of school!
