Dark Chocolate Chip, Pistachio & Sea Salt Cookies

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.

Ingredients:

• 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

 Method:

1. 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. 
2. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. 
3. Place balls on prepared baking sheet, about 2 inches apart. 
4. Sprinkle cookie dough balls with sea salt. Bake cookies for 12 minutes, or until lightly browned around the edges. 
5. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely.
6. Store in an air-tight container for up to 4 days.