I’ve always been curious about pistachios, that cute little green nut, but never enough to actually try them. I knew the boyfriend was a fan and I’d heard friends and family rave about them, but you know me, I’m not one to try new things.
I pinned this recipe for dark chocolate chunk & pistachio cookies from one of my favorite blogs, Two Peas & Their Pod, months ago thinking maybe that could be my incentive to try them. When Jimmy’s birthday came around, I knew it was the perfect time to surprise him with these nummies.
Of course I let him be the first to try them, they were his birthday cookies after all. After he gave them the thumbs up I mustered up some courage to try them. And surprise! I like pistachios. At least, I like them when baked into a cookie with chocolate. I haven’t yet pushed myself to the point of trying a few out of the cannister I bought. Baby steps.
1 1/2 cups all-purpose flour
1/2 teaspoon sea salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened/at room temperature
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped pistachios, shells removed
1 cup chopped dark chocolate
Sea salt, for sprinkling on cookies
1. Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flour, salt, baking powder and baking soda.
3. In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Add the egg and vanilla and beat for an additional 2 minutes.
4. With the mixer on a slow speed, slowly add in the dry ingredients and mix until just incorporated. Don’t over mix!
5. Stir in the pistachios and chocolate chunks.
6. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Place cookie dought on your prepared baking sheet about 2 inches apart. Sprinkle sea salt over cookie dough balls.
7. Bake cookies for 10-12 minutes or until lightly browned around the edges. Let cookies cool on the baking sheet for 2 minutes and then transfer them to a wire rack to cool completely.