Sea Salt, Pistachio, and Dark Chocolate Chip Cookies

 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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