These toasted pistachio dark chocolate cookies are just decadent enough without being over the top. They are like the grown up version of your favourite chewy chocolate chip cookie. They are soft and chewy and also the perfect candidates for those beloved cookie wrinkles and chocolate pools that I strive for. No one does chocolate pools like Butter and Brioche does though. *baking goals*
I'm definitely team soft & chewy when it comes to cookies and these toasted pistachio dark chocolate cookies fit the bill. The bitter dark chocolate elevates this cookie into something that feels a little more sophisticated than milk chocolate. I wouldn't go any higher than a 70% cacao dark chocolate unless you really dig that bitterness otherwise it will start to overpower the rest of the flavours. The slightly salty pistachios give it a crunch factor while balancing out the sweet cookie dough, making a complex emulsion of flavours. Toasting the pistachios in the oven is a quick step but I highly recommend it. It deepens that beautiful pistachio aroma and makes them much more fragrant in the final cookie.
Be sure to eat these right away or store in an airtight container at room temperature for up to 2-3 days to maintain the softness. ...If you can resist not eating the whole batch fresh out of the oven in the first place. Seriously, that's a struggle for me every time I bake something. The good news is that cookies freeze very well. I throw any leftover cookies in the freezer to save for a rainy day.
P.S. I tend to measure ingredients by weight because I'm too lazy to wash measuring cups. Let me know if you want want these measurements by volume or you can do also google conversions from grams to cups for each specific ingredient!
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