Why you should try them..
Okay so… these pistachio cookies are the best! No but for real, they are chewy and yet crunchy at the same time. We all know that pistachio and chocolade are an elite combo, and these cookies further prove that. It’s a quick and easy recipe, perfect for beginners that want to impress their friends and family. Let’s get into it.
Here are a couple of tips that will make your cookies just right:
Flour- One of the biggest reasons that cookie recipes fail is because adding to0 much flour to the dough, the cookies will get dry and will not spread. To make sure you don’t add to much flour use a food scale.
Pistachio nuts- Make sure to get pistachio nuts without the shell. Otherwise you will spend 30 minutes peeling them. (I’ve been there, big mistake) You can also add a bit of matcha powder to enhance the green colour and it will give the cookies an earthy flavour.
Mixing- When mixing the wet ingredients mix as much as you want, but once you are going to add the dry ingredients switch to a rubber spatula. To prevent over mixing gently fold the ingredients together. Stop right when the dough comes together. Over mixing can lead to a tough cookie. We don’t want that!
Ingredients
2 x 70 gr unsalted pistachios (one for the paste and the other roughly chopped)
220 gr All purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
170 gr salted butter, softened
165 gr light brown sugar
50 gr granulated white sugar
2 egg yolks, at room temperature
1 tablespoon vanilla extract
170 gr dark chocolate, chopped (60% cacao)
70 gr unsalted pistachios, roughly chopped
flaky sea salt, extra chopped chocolate and extra chopped pistachios for on top of the cookies
Instructions
(1) Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
(2) Add the 70 gr of pistachios to a food processor and pulse until very finely ground and almost nut butter consistency. Set aside.
(3) In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.
(4) In a large bowl, cream the butter, brown sugar and granulated white sugar together withan electric hand mixer on high speed until light and fluffy.
(5) Add in the egg yolks, vanilla extract and ground pistachios and mix on medium speed until pale in colour and fluffy.
(6) Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
(7) Mix the chopped dark chocolate and chopped pistachios into the dough with a rubber spatula.
(8) Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange them 2 inches apart on a prepared baking sheet. Bake the cookies for 10-12 minutes
(9) After baking let the cookies cool on the cookie sheet. Add the extra pistachios, chocolate and sea salt flakes on top while they are cooling.
(10) Ready to be served and enjoyed!