Print
toasted pistachio dark chocolate cookies

Toasted Pistachio Dark Chocolate Cookies

  • Author: Gail Ng
  • Prep Time: 50 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 15 mins
  • Yield: 12 large cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

Recipe for soft and chewy, toasted pistachio dark chocolate cookies – the grown up version of your favourite chewy chocolate chip cookies


Scale

Ingredients

  • 100 g granulated sugar
  • 100 g brown sugar
  • 1 teaspoon salt
  • 115 g (1 stick) unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 155 g all-purpose flour
  • 1/2 teaspoon baking soda
  • 100 g 70% cacao dark chocolate, roughly chopped
  • 100 g shelled pistachios, roughly chopped

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Spread pistachios in one layer on a baking tray lined with parchment paper. Toast pistachios in preheated oven for 6-8 mins.
  3. Remove from oven and let cool on tray. (optional: rub pistachios in between a clean towel to remove skins)
  4. Combine sugar, brown sugar, salt, and melted butter in a mixing bowl. Mix until no lumps remain.
  5. Add the egg and vanilla and mix until batter is smooth and flows off spatula like molten lava.
  6. With a large sieve, sift flour and baking soda into batter. Fold into mixture until just combined. Do not overmix!
  7. Gently fold in chocolate and pistachios, reserving a small handful of both for later (optional).
  8. Cover mixing bowl with plastic wrap and let sit in the fridge for about 30 mins or overnight.
  9. With an ice cream scoop or large spoon, scoop out 1-2 inch spherical mounds of the chilled cookie dough onto a baking tray lined with parchment paper. Leave at least 3-4 inches between adjacent cookies and sides of the tray for spreading (about 6 cookies per large tray).
  10. With the extra pieces of chocolate and pistachios you set aside earlier, press a few pieces of both on top of each cookie dough mound (optional: skip this step if you don’t care about “seeing” the chocolate and pistachios on the tops of your cookies)
  11. Bake for 12-15 minutes, or until the edges of the cookies just begin to lightly brown. Do not overbake! They should be too soft to pick up when still hot.
  12. Let cool completely on baking tray before handling.

Keywords: chocolate chip cookies, pistachio chocolate cookies, dark chocolate cookies

shares