Recipe | "Dark Chocolate Cookies with Pistachios and Sea salt" by Sue Ready

"Life is short-eat dessert first."

Jacques Torres

Cook's Notes: One bite of these buttery cookies with dark chocolate chunks and chopped pistachios sprinkled with a touch of sea salt and you'll think you've struck gold! Recipe makes 18 cookies and was adapted fromtwopeasandtheirpod. Use quality chocolate e.g. Ghirardelli

  • 1-1/2 cups flour
  • 1/4 tsp. fine sea salt
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup butter, room temperature
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 3/4 cup coarsely chopped pistachios, shells removed
  • 1 cup dark chocolate or bittersweet chocolate chips
  • Fine or coarse sea salt 

  • In a large bowl cream butter and sugars, until light and fluffy about 3 minutes.
  • Add the egg and vanilla and beat 2 minutes more. 
  • In a small bowl whisk flour, salt, baking soda and baking powder. Add to butter mixture and mix just until incorporated. 
  • Stir in pistachios and chocolate chips.
  • Place bowl in freezer for 45 minutes to chill. 
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone pad. 
  • Form into 2 inch balls. Sprinkle dough balls with a little sea salt.
  • Bake 12 minutes or until lightly browned around the edges.
  • Let cookies sit 2 minutes on baking sheet and transfer to a wire cooling rack.
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