Mini flourless chocolate cakes.
Coconut lime shortbread.
Smoked bourbon chocolate.
Lemon bars with a lavender shortbread crust.
The list continues on, and I'm delighted to be contributing these dark chocolate chip pistachio cookies. They're overflowing with pistachios and dark chocolate chunks (the quantities of those included almost mirror the quantities of all other ingredients, combined).
Anything with four minutes of butter and sugar mingling has to be delicious, and these cookies are no exception. They've got layers of flavor, and they make the typical chocolate chip cookie far more exciting.
We'll be at the Flea from 10:00 a.m. to 5:00 p.m., unless we sell out before then! Stop by!
Dark Chocolate Chip Pistachio Cookies
recipe adapted from Joy the Baker
This recipe yields 36 cookies, two tablespoons in size.
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup granulated sugar
1 cup light brown sugar
1 1/2 large eggs
1 1/2 teaspoons vanilla
1 7/8 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
12 ounces dark chocolate chips
1 1/2 cups unsalted pistachios, shelled and chopped roughly
Preheat the oven to 350 degrees.
In the bowl of a stand mixer, combine room-temperature butter and sugars. Beat until smooth and well combined, about 4 minutes. Add eggs, and beat for an additional minute until smooth, scraping down the sides of the bowl. Add vanilla, and continue beating until combined.
In a small bowl, combine flour, baking soda and salt. Whisk until combined. Add the flour mixture all at once to the butter mixture. Beat until just combined.
By hand, add chocolate chips and pistachios. Stir until well combined. Scoop two tablespoons at a time onto a baking sheet, spreading the cookies out at least two inches apart.
Bake the cookies on a parchment-lined baking sheet for 11 to 13 minutes, until golden brown. Cool on the baking sheet for 3 to 5 minutes, and then transfer to a wire cooling rack to cool completely.