Pistachio Chocolate Chip Cookies

Wow. The past few weeks have been crazy, haven’t they? First and foremost, I hope everyone is well + doing their best to stay healthy. And practicing social distancing!

We’ve been pretty much staying home, working from home, but we did manage to get outside yesterday to go on a hike with little Mo. He loved it, of course, but quickly tired out, so we had to carry him in his little front pouch that Dan loves to carry him in. It’s a good things he’s only 7 lbs!

And as you can imagine, I’ve resorted to a lot of cooking, baking and watching TV to fill my time. It’s been OK so far, but I imagine I’m going to be taking more naps as the weeks go by.

Last night, I made pistachio chocolate chip cookies, and I’m pretty sure they are the best cookies I’ve ever made. I’m also pretty sure that I’ve made that bold statement once or twice before — guess my cookie-baking skills are improving 😉

Prep Time: 45 minutes Cook Time: 15 to 18 minutes Serves: 18 cookies

What You’ll Need

  • 1 1/2 sticks unsalted butter, softened at room temperature
  • 3/4 cup light brown sugar, packed lightly
  • 3/4 cup granulated sugar
  • 2 eggs, room temperature
  • 1/2 tsp. vanilla paste
  • 2 cups King Arthur all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. sea salt
  • 1 cup dark chocolate chunks
  • 1/2 cup pistachios

How You’ll Do It

  1. In a stand mixer with the dough hook attachment, cream the butter on medium speed until fluffy — about 2 to 3 minutes. You’ll have to scrap down the sides using a rubber spatula and mix again to keep things even.
  2. Add the both sugars , and beat on medium high for an additional 3 minutes. Then, add the eggs. Make sure to add the eggs one at a time, making sure the first egg is fully incorporated before adding the next.
  3. Add the vanilla paste, and mix until fully combined — about 30 seconds.
  4. Add in the flour, baking soda and salt, and mix on medium low until the dough comes together about halfway. At this point, add the dark chocolate and pistachios, and mix until the dough just comes together. Scrap down the sides to make sure everything has been evenly combined.
  5. Cover the bowl, and let the dough rest in the fridge for 30 minutes.
  6. While your dough is resting, preheat oven to 350°F.
  7. Take a 4-cm cookie scoop, scoop and place the dough balls onto a cookie sheet, about 2-inches apart. You’ll need three cookie sheets. You’ll be able to fit 6 dough balls per cookie sheet.
  8. Bake the cookies for 15 to 18 minutes, or until the bottoms of the cookies are a nice, crisp golden brown.
  9. Once finished baking, transfer the cookies onto a cookie rack, and let them cool for at least 10 minutes before eating them.
  10. They are thick, ooey and so gooey. Hope you enjoy!

Sea Salt + Dark Chocolate Chip Cookies

What a weekend! I hope everyone had a great Passover/Easter—whatever you celebrate. I was in a super baking mood last weekend, and I’m thinking it’s because everyone on IG was posting delicious baked goods in the spirit of Easter. One of my friends told me about a unique cookie recipe catching a lot of wind lately. She didn’t tell me who the blogger was (or maybe she did, and I don’t remember…), but after minimal research on the interwebs, I think it’s The Vanilla Bean Blog.

I thought the concept was v interesting, so I decided to play around with my cookie recipe. When I say “cookie,” I always mean chocolate chip because those are the only kind of cookies that should exist. They are the KING of cookies, and they are my absolute favorite! So I adopted the “slamming” technique and… surprise—it didn’t disappoint. I didn’t want my cookies to be completely flat, so I saved the slamming of the pan for last minute. And the product is… really soft cookies with a crisp outside.

So lesssss git on with the recipe, shall we?

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