Pistachio and Dark Chocolate Chunk Cookies
Recipe type: Dessert
Cuisine: cookies
  • 2 cups (8½ oz) AP flour
  • 2 cups (8½ oz) white whole wheat flour
  • 1¼ t baking soda
  • 1½ t baking powder
  • 1½ t coarse salt
  • 2½ sticks (1¼ cups) unsalted butter
  • 1¼ cups (10 oz) light brown sugar
  • 1 cup plus 2 T (8 oz) granulated sugar
  • 2 large eggs
  • 1 T natural vanilla extract
  • 3 bags (18 oz) Scharffenberger Bittersweet Chocolate Chunks
  • 1 cup roasted and salted pistachios
  • Coarse sea salt for sprinkling
  1. Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Mix in the chocolate chunks and pistachios. Cover the dough with something airtight and refrigerate at least overnight (I bake a tray or so a day, until the dough is gone, thereby ensuring fresh cooking each time).
  3. When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
  4. Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet. I was aiming for 2-3 tablespoons of dough per cookie. Sprinkle the cookies with sea salt and bake until golden brown but still a little soft, about 13-15 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.
Recipe by The Spiced Life at https://www.thespicedlife.com/pistachio-and-dark-chocolate-chunk-cookies/