Salted Pistachio Chocolate Chip Cookies
Roasted & salted pistachios. Tons of dark chocolate. Big sea salt flakes. This is cookie perfection.
Servings: 30 cookies
Ingredients
- 8 ounces unsalted butter melted
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 2 cups dark chocolate chips
- 1 ¼ cups roasted & salted pistachios
- flakey sea salt for sprinkling (optional)
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- Melt butter in a small saucepan.
- Pour butter into a large bowl and allow to cool a few minutes. Add sugars and whisk well, until mixture comes together completely, 2-3 minutes.
- Add eggs, one at a time, stirring to incorporate thoroughly. Mix in vanilla.
- In a small bowl, mix together dry ingredients. Pour dry ingredients into melted butter mixture. Fold in just until barely combined.
- Add chocolate and pistachios and fold in gently.
- Scoop out dough balls (about 3 Tbsp) using a spoon or a large spring-loaded scoop. Place about 2 inches apart on prepared baking sheets.
- Bake until golden brown around edges but centers still look slightly underbaked, about 9-11 minutes.
- Sprinkle with sea salt flakes right when cookies come out of the oven.
Notes
Cookies will keep well in an airtight container at room temperature for 5-7 days.