Dark Chocolate Pistachio Cookies

I was recently asked to bake dark chocolate cookies.  From time to time, the people in my life make requests and I either choose to follow through with baking said requests or ignoring them for whatever reason.  This time I decided to follow through because 1) I had not baked in a bit (the kitchen sink is still out of order) and 2) I love dark chocolate because milk chocolate makes me physically ill.  I then noticed an article with pistachio recipes and I find pistachio to be a nut that does not receive nearly the amount of love that it truly deserves.  Joy The Baker put together this recipe and I decided I had to give it a shot.  Below is my take on these fabulous cookies.

  • Ingredients:
  • 1 stick unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 1 3/4 cups dark chocolate chips (I added extra because I’m a rebel like that)
  • 1 cup shelled pistachios, coarsely chopped (Trader Joe’s sells them already shelled and they are the most helpful thing ever)
  • Smoked salt for topping Smoked salt sounded repulsive to me so I left it out
  1. Preheat oven to 300 degrees F.  Line two baking sheets with parchment paper and set aside.
  2. In a bowl of an electric stand mixer, fixed with the paddle attachment, beat butter and both sugars until pale and fluffy (about 6 minutes).  Add the egg and beat in for about 1 minute.  Add the vanilla extract and beat until incorporated.
  3. In a medium bow, whisk together the flour, baking soda, and salt.  Add the dry mixture all at once to the butter mixture.  Beat on a low speed until JUST incorporated.
  4. Mix in the chocolate chips and pistachios with a spoon.
  5. Scoop the cookie dough by the tablespoonful (she suggested 2 tablespoonfuls but that would have made Hulk size cookies) onto the prepared baking sheets.  Leave about 2 inches of room between each cookie.
  6. Bake cookies for 16-18 minutes (the bottom rack of my oven was done at 16 minutes, the top rack was done at 18 minutes) or until just golden brown.
  7. Remove from the oven and allow the cookies to cool for about 5 minutes before transferring to a wire rack to cool completely.

Dark Chocolate Pistachio Cookies


These cookies came out huge!  They are absolutely delicious!  The dark chocolate has the perfect bite to it and you get a nice touch of pistachio as you finish chewing.  You also get to enjoy the visual of the lovely green tint that shines through when you make anything with pistachios.  I will go as far to say that these are the best cookies I have ever made.  My Seal A Meal was misbehaving earlier but I finally got it to work so now I’m able to ship some of these babies to the person who originally requested dark chocolate cookies. Enjoy.

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3 Responses to Dark Chocolate Pistachio Cookies

  1. filbio says:

    How can we ever stay on a diet around you? You’re evil. These look great!

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