Dark chocolate pistachio cookies

So apparently, January 26th was national pistachio day, so I figured this recipe was timely.  I am not normally a big fan of nuts in cookies, but to be honest these cookies are basically transcendent.  Pistachios are my favourite kind of nuts, and when I saw these cookies I figured it was worth the investment (nuts in Australia are of course ridiculously expensive).  I also used dark chocolate chips and some cut up dark chocolate as well.  These cookies bake at a lower temperature than most cookies, and it makes them perfectly golden and the perfect combination of slightly crispy on the edges and soft in the middle.  And of course, the sea salt takes it over the top.  This is honestly one of the best cookies I’ve ever made, and I am pretty critical on myself when it comes to my cookies.  In my dream bakery, this cookie would 100% be a staple on the menu.  Make sure to use high quality chocolate and you could serve these as a dessert for a fancy dinner party or just give them to a friend as a birthday present – no matter the occasion, these will be highly appreciated.

Dark chocolate pistachio cookies (adapted from Joy the Baker)

Ingredients (makes about 24 cookies)

1/2 cup (113 grams)  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

sea salt for topping

Place rack in the upper third of the oven and preheat oven to 150 C / 300 F.  Line a baking sheet with parchment paper.

In a bowl, beat butter and sugars together until pale and fluffy.  Add the egg and beat in for about 1 minute.  Add vanilla extract and beat to incorporate.  Then add the baking soda and salt, and mix in the flour until just incorporated.  Finally mix in the chocolate chips and nuts.  If it’s a bit too wet add a little more flour.  I like to put the dough into the fridge till it firms up but you can also put it directly onto the cookie sheet.  When you’re ready, form balls and put onto the cookies sheet.

Bake cookies for 15-18 minutes, or until just golden brown.  Halfway through the baking (around 5-7 minutes in), as they are starting to melt, take them out of the oven temporarily and sprinkle with the sea salt before putting them back into the oven.  Once they are 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.  

IMG_4080

Chopped up chocolate and shelled pistachios – best ingredients ever

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Dough coming together

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Adding the flour to make the dough

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Finally adding the pistachios and chocolate – such an amazing dough

IMG_4084Leave space in between them on the cookie sheet to spread

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Glorious finished product 

Like I said before, verdict: near perfection in cookie form.  You definitely need to find an occasion to make these as soon as possible!

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  1. […] year ago: Dark chocolate pistachio cookies (actually one of the best cookie recipes on this blog. I must make these […]



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