Dark Chocolate Pistachio Cookies
A fabulous cookie with crisp edges and chewy middles filled with the delicious combination of dark chocolate and pistachios.
Servings: 36 cookies
Ingredients
- 1 cup of butter, softened
- 3/4 cup of brown sugar
- 1 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 2 large eggs
- 375 grams of all purpose flour (about 3 cups spooned and leveled)
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of dark chocolate chips of chunks
- 1 cup of pistachios, chopped
Instructions
- Using an electric hand mixer, beat 1 cup of room temperature butter with 3/4 cup of brown sugar and 1 cup of granulated sugar in a large bowl until creamy
- Add 2 large eggs and 2 teaspoons of vanilla extract and mix until fully incorporated
- Add 375 grams (3 cups) of all purpose flour, 1 teaspoon of baking soda and 1/2 teaspoon of salt into the bowl and mix until just combined
- Fold 1 cup of dark chocolate chips and 1 cup of chopped pistachios into the dough until evenly distributed
- Using a greased cookie dough scoop, drop 2 tablespoons of dough onto a baking sheet and freeze for about 30 minutes
- When you are ready to bake, preheat your oven to 350 degrees
- Place the chilled portions of cookie dough onto a parchment lined baking sheet at least 2 inches apart
- Bake the cookies in a 350 degree oven for 10-12 minutes or until the edges are lightly golden brown
- Transfer the baking sheet onto a cooling rack and allow the cookies to rest on the baking sheet for at least 5 minutes before transferring directly onto the cooling rack
- Store leftovers in an airtight container at room temperature for 3-4 days or freeze for up to 3 months