Sea Salt, Pistachio, and Dark Chocolate Chip Cookies
These Sea Salt, Pistachio, and Dark Chocolate Chip Cookies combine sweet and salty flavors in a delightful way. The sea salt enhances the rich dark chocolate and the nutty pistachios, creating a cookie that's both indulgent and satisfying. Perfect for a cozy treat or to share with friends!
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups dark chocolate chips
1 cup shelled pistachios, roughly chopped
Flaky sea salt, for sprinkling
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Mix-Ins:
Fold in the dark chocolate chips and chopped pistachios until evenly distributed throughout the dough.
Shape the Cookies:
Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Lightly press each dough ball to flatten slightly and sprinkle a small pinch of flaky sea salt on top of each cookie.
Bake:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage
To Store Cookie Dough:
Form the cookie dough into balls and place them on a cookie sheet. Freeze for 5-10 minutes until firm, then transfer the dough balls to an airtight container. Store in the freezer for up to 1-2 months.
To Store Baked Cookies:
Once the cookies are cool, place them in an airtight container or resealable bag. They will stay fresh for 3-5 days at room temperature.
Variations
Nut Substitutions: If you're not a fan of pistachios, you can easily swap them out for walnuts or pecans for a different flavor profile.
These cookies are perfect for sharing or indulging in a sweet and salty treat whenever the craving strikes. Enjoy!
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