Chocolate chunks and crushed pistachios folded into a classic chocolate chip cookie make these cookies taste extra GOOD! The flavor combination is incredible!
The inspiration...
My January baking to-do list is very long. There are lots of new baked goods I want to try and these cookies have been on my list for a few months now. I was inspired to make these because I saw many Instagram posts with cookies and pistachios. I love pistachios and it is one of my favorite nuts. It is unfortunate that they are so expensive and I can never find pistachios sold in large quantities. If they were, I would buy up a Costco portion of pistachios. I have been teaching myself how to make Baklava which has pistachios as the main ingredient. As a result, I do have lots of pistachios in my pantry and I am baking these nuts in everything. AND IT TASTES AMAZING! The chunky and nutty pistachio paired with the chocolate is an amazing combination. I don't know why I didn't try it earlier.
These cookies are soft and chewy with a nice crispy edge which makes for the perfect cookie consistency. You have to try these cookies! They are UNBELIEVABLE!
A few tips...
Storage - these cookies will last for about 4 days stored in an air-tight container after baking. My preference is to make a large batch of cookie dough earlier in the week and then keep making fresh cookies each night. There is nothing like a fresh-baked cookie warm out of the oven.
Pistachios - I blended the pistachios in my Ninja bullet to form almost a powder consistency. I did leave it semi-chunky because I wanted to make sure I got that pistachio flavor.
Adding the egg - I wanted to make a puffy cookie. The trick to making a puffy cookie is to whip the egg into the butter and sugar for about 5 minutes until it doubles. This adds extra air into the cookie dough and will help with baking. Try it out!
Pistachio Chocolate Chip Cookies
Serving size: 16 cookies
Total Time: 45 minutes
1/2 cup unsalted butter
2/3 cup brown sugar
2/3 cups granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup pistachios, crushed
1/4 cup semi-sweet chocolate chips
Step 1: Preheat the oven to 350 degrees. In a standing mixer with the paddle attachment, blend the softened butter and sugars for about 3 minutes or until light and fluffy.
Step 2: Add in the egg and vanilla and mix for 5 minutes, until the batter doubles in volume and is pale in color.
Step 3: Fold in the flour, baking powder, salt until the cookie dough forms and the flour is fully combined. Next, fold in the pistachios and semi-sweet chocolate chips. I like to leave some chunks of pistachios to get chunks in the cookies.
Step 4: On a baking pan with parchment paper, scoop 2 tablespoons of cookie dough per cookie. Bake for 10-12 minutes or until the cookies are golden brown. Enjoy warm!
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