Dark Chocolate Chunk, Pistachio and Sea Salt Cookies

The holidays are a great time to test out new recipes. I always find myself baking a few different batches and I’m always on the lookout for something new and interesting. Enter these delicious cookies!

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For the past few years I’ve been giving homemade food as holiday gifts, to me it says “You’re important to me, but I’m on a budget”, I’m okay with that. These cookies were such a hit with everyone that I made them a few times over the course of the holiday season.

If you love sweet and savoury, these cookies will hit all the right notes. If you’re binge-watching a new t.v show, you’ll have plenty of time to de-shell your pistachios. If not, you can find shelled pistachios – they’re a bit more expensive but worth it if you’re on a time crunch.

I spent a few days baking up a storm and decided to freeze a batch. They kept beautifully and were perfect for a single serving snack of milk and cookies. Enjoy!

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Dark Chocolate Chunk, Pistachio and Sea Salt Cookies
Yields 24
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Prep Time
10 min
Cook Time
12 min
Total Time
25 min
Prep Time
10 min
Cook Time
12 min
Total Time
25 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1/2 tsp. sea salt
  3. 3/4 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1/2 cup unsalted butter, at room temperature
  6. 1/4 cup granulated sugar
  7. 3/4 cup light brown sugar
  8. 1 large egg
  9. 1 tsp. vanilla extract
  10. 3/4 cup chopped pistachios, shells removed
  11. 1 cup chopped dark chocolate
  12. Sea salt, for sprinkling on cookies
Instructions
  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
  3. 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.
  4. 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.
Adapted from Two Peas and Their Pod
Concoction Kitchen http://concoctionkitchen.com/

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