Chocolate Chip & Pistachio Cookies
Makes approximately 24 - 70 cookies depending on the scoop size.
Preparation: 15 minutes to mix | ½ hour in the refrigerator | Cutting out and baking approximately ½ hour
2 sticks unsalted butter, at room temperature
¾ cups granulated sugar
2 egg
2 tsp Vanilla Extract
2 ½ cups all-purpose flour, sifted
1 tsp baking powder
½ tsp salt
1 bag (12 oz) chocolate chips (dark, milk or white chocolate – your choice)
1 cup pistachios, roughly ground
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In a bowl, using an electric mixer beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Add the Vanilla Extract and mix well.
Sift together the flour and baking powder, then add salt. Add to the butter mixture a little bit at a time at low speed and beat well until well mixed. At this point add the chocolate chips and pistachios.
Divide the dough into 2 equal parts. Shape each into a ball. Flatten and wrap in parchment paper and refrigerate for at least ½ hour. The dough can be prepared up to 3 days ahead and kept in the refrigerator. Let it soften slightly at room temperature before continuing.
Preheat oven to 350F. You will need 2 – 4 nonstick cookie sheets, or line baking sheets with parchment paper. Using a teaspoon or a small scoop fill the prepared baking sheets. Continue until all the dough is finished. Using a fork, smash each cookie twice in a criss cross fashion so that the cookies will bake more evenly.
Bake until the cookies are golden and slightly darker on the bottom about 8 minutes. Turn the tray halfway in the baking process. Remove the cookies and let cool for about 1 minute. Transfer the cookies to the wire rack and let cool completely. Store in an airtight container at room temperature for up to one week.
