I came across what seems to be a very nice recipe for Chocolate Chip and Pistachio cookies, with some sea salt sprinkled on the top. It was on Two Peas & Their Pod. That recipe is in cups for measurements and in my version below I have converted to grams, since I find it easier working with metric measurements.
The promise of lovely 70% dark chocolate with the pistachios and a hit of salt too was just too good to pass up.
As with most cookies they are very simple to make and are very rewarding to eat, once cooled.
I am pleased with how mine turned out and they taste delicious too, so I am sure they are quite close to the originals.
I only got 23 rather than 24 from the recipe but that is because a couple of mine are rather larger than the others. Not to worry though, I will be eating them before anyone else sees them.
- 190g all-purpose flour/plain flour
- 1/2 teaspoon sea salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 113g unsalted butter, at room temperature
- 50g granulated sugar
- 160 light brown sugar
- 1 medium egg,(large in USA)
- 1 teaspoon vanilla extract
- 65g chopped pistachios, shells removed (I left mine whole)
- 150g chopped dark chocolate
- Sea salt, for sprinkling on cookies
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or 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.