By: Olivia Reich
As the warm summer weather finally comes to an end, it’s only really now hitting me that we’re already half-way done the first quadmester. With winter quickly approaching, it’s easy to get overwhelmed with things happening both inside and outside school. However, baking is often one of the best ways to take a break and regroup your thoughts. Whether you’re stressed about an upcoming test or even if you’re just having a bad day, these cookies are the perfect pick-me-up no matter what. The first time I ate these cookies, I became absolutely obsessed with them. The combination of salty and sweet within the chocolate, nuts, and sea salt is balanced perfectly in order to create this delicious, heavenly cookie. I promise you — once you eat one, you won’t be able to stop! I guarantee that there’s nothing better than a warm, gooey cookie on a cool fall day!
Prep Time | Cook Time | Total Time | Cuisine Servings |
10 min | 12 min | 25 min | American 24 |
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon sea salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup butter
- ¼ granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- ¾ cup chopped pistachios, shells removed
- 1 cup chopped dark chocolate or chocolate chips
- sea salt (for sprinkling on cookies)
Instructions
1. Preheat oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside for later.
2. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside for later. 3. Using a mixer, cream butter and sugars together until light and fluffy (approx. 3 min). Add the egg and vanilla and beat for an additional 2 minutes. With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.
4. Stir in the pistachios and chocolate chunks (or chocolate chips). Using a spoon or cookie scoop, form tablespoon size balls of cookie dough. Place balls on a prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt.
5. Bake cookies for 12 minutes, or until lightly browned around the edges. Let cookies sit on the baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely.
6. Enjoy!!
Source: https://www.twopeasandtheirpod.com/dark-chocolate-chunk-pistachio-and-sea-salt-cookies/
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