Pistachio Salted Chocolate Chip Cookies

 

I have been wanting to make these cookies for awhile, especially since I came back from Italy and love pistachios! These cookies were a huge hit. I would definitely make them again! The recipe does need at least 1 cup of shelled unsalted pistachios, which I got from Trader Joe’s. You can also use some extra pistachio to sprinkle on top after baking.

 Pistachio Cookies - In Bloom Bakery

 INGREDIENTS

½ cup (70 g) pistachios

1 ¾ cups (219 g) all-purpose flour, spooned and leveled

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup (168 g) salted butter, softened

¾ cup (165 g) light brown sugar

¼ cup (50 g) granulated white sugar

2 egg yolks, at room temperature

1 tablespoon vanilla extract

6 oz (170 g) dark chocolate bars, chopped  60% cacao (used dark chocolate chips)

½ cup (70 g) pistachios, roughly chopped

flaky sea salt, extra chopped chocolate and extra chopped pistachios for sprinkling on top of cookies

 

INSTRUCTIONS

1.      Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

2.      Add the pistachios to a food processor and pulse until very finely ground and almost a nut butter consistency. Set aside.

½ cup (70 g) pistachios

3.      In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.

1 ¾ cups (219 g) all-purpose flour, spooned and leveled,½ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon salt

4.      In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)

¾ cup (168 g) salted butter, softened,¾ cup (165 g) light brown sugar,¼ cup (50 g) granulated white sugar

5.      Add in the egg yolks, vanilla extract and ground pistachios and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)

2 egg yolks, at room temperature,1 tablespoon vanilla extract

6.      Add the dry ingredients to the wet ingredients and mix on low speed just until combined.

7.      Mix the chopped dark chocolate and chopped pistachios into the dough with a rubber spatula.

6 oz (170 g) dark chocolate bars, chopped ,½ cup (70 g) pistachios, roughly chopped

8.      Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 2 inches apart on a prepared baking sheet.

9.      Bake the cookies for 10-12 minutes. (10 minutes gives you super chewy, soft cookies, and 12 will give you crispier cookies.) (baked 10 min)

10.   After baking let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool.

11.   When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape. (did not do this step) While they're cooling, add extra chocolate chunks, chopped pistachios and flaky sea salt on top of each cookie.

flaky sea salt, extra chopped chocolate and extra chopped pistachios for sprinkling on top of cookies