Friday, July 18, 2014

Chocolate, Pistachio, Sea Salt Cookies

Since the last quick meal I posted involved using pistachios to punch up a boring vegetable dish, I thought I'd keep with the theme (read: help you use up any leftover pistachios) and show you how to incorporate them into one of the most classic desserts - chocolate chip cookies. I know the recipe sounds fancy, but I promise it really isn't any more difficult than sprinkling two additional ingredients to your usual chocolate chip cookie. 

Although this isn't what I'd call a quick meal, I figured hey it's the weekend, you deserve to slow down, pamper yourself and make your apartment smell like Levain Bakery (Tip: They deliver! To your door!).  While you're at it, go run yourself a hot, bubbly bath - you've earned it. 

[Full recipe after the jump.]

Recipe courtesy of Joy the Baker
(Joy the Baker is still to date my favourite food blogger. I have loved every single recipe of hers that I've followed.  If you haven't already, go check her blog out!)

Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies
1/2 cup (1 stick)  unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
1 cup shelled pistachios, coarsely chopped
Smoked salt for topping
Place rack in the upper third of the oven and preheat oven to 300 degrees F.  Line two baking sheets with parchment paper and set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy, about 4 minutes.   Add the egg and beat in for about 1 minute.  Add vanilla extract and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt.  Add the mixture all at once to the butter mixture.  Beat on low speed until just incorporated.  Finally mix in the chocolate chips and nuts.
Dollop or scoop cookie dough by the 2 tablespoonful onto prepared baking tins.  Leave about 2 inches of room between each cookie.  Sprinkle generously with smoked sea salt.
Bake cookies for 18 minutes, or until just golden brown.  Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.  Cookies will last, well wrapped at room temperature for up to 4 days.

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