Ingredients
Dry Ingredients
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Nuts and Chocolate
- 1/2 cup (70 g) pistachios (for grinding)
- 1/2 cup (70 g) pistachios, roughly chopped
- 6 oz (170 g) dark chocolate bars, chopped (60% cacao)
- Extra chopped pistachios and extra chopped chocolate for sprinkling
Wet Ingredients
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla bean paste
Finishing
- Flaky sea salt for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
- Grind Pistachios: Place the 1/2 cup of pistachios in a food processor and pulse until they reach a very fine, almost nut butter-like consistency. Set this ground pistachio mixture aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed in the flour.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed to cream the softened butter, light brown sugar, and granulated white sugar together until light and fluffy, usually about 2 to 3 minutes. Alternatively, a stand mixer with a paddle attachment can be used.
- Add Egg Yolks, Vanilla, and Ground Pistachios: Mix in the egg yolks, vanilla bean paste, and the finely ground pistachios on medium speed until the mixture is pale and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl as needed.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients and mix on low speed just until all ingredients are combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate and Chopped Pistachios: Using a rubber spatula, gently fold the chopped dark chocolate bars and roughly chopped pistachios into the cookie dough evenly.
- Scoop and Bake: Using a large 2-tablespoon cookie scoop, drop dough balls spaced about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes. For soft, chewy cookies bake for 10 minutes; for crispier edges bake for up to 12 minutes.
- Cool and Shape Cookies: After baking, let the cookies cool on the baking sheet for 5 minutes. While still warm, gently press around each cookie with a large circular cookie cutter to create a perfect circular shape. Transfer cookies to a wire rack to cool completely. While they cool, sprinkle extra chopped chocolate, chopped pistachios, and flaky sea salt over each cookie for an added burst of flavor and texture.
Notes
- Using a food processor to grind the pistachios almost to a nut butter consistency helps impart more flavor and moisture to the dough.
- Scraping the bowl while mixing ensures even distribution of ingredients and a uniform batter.
- The contrast between chewy centers and slightly crisp edges can be controlled by adjusting the baking time within the given 10-12 minute range.
- Shaping the cookies with a large circular cutter after baking gives them a professional, uniform appearance.
- Flaky sea salt sprinkled on top enhances the flavors by balancing sweetness and adding a slight crunch.
- Room temperature egg yolks incorporate better into the dough, resulting in optimal texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
