Tuesday, 22 September 2015

Dark Chocolate Chip, Pistachio & Sea Salt Cookies

I came across what seems to be a very nice recipe for Chocolate Chip and Pistachio cookies, with some sea salt sprinkled on the top.  It was on Two Peas & Their Pod. That recipe is in cups for measurements and in my version below I have converted to grams, since I find it easier working with metric measurements.  

The promise of lovely 70% dark chocolate with the pistachios and a hit of salt too was just too good to pass up.

As with most cookies they are very simple to make and are very rewarding to eat, once cooled.

I am pleased with how mine turned out and they taste delicious too, so I am sure they are quite close to the originals.

I only got 23 rather than 24 from the recipe but that is because a couple of mine are rather larger than the others.  Not to worry though, I will be eating them before anyone else sees them.
Chocolate Chip, Pistachio and Sea Salt Cookies
Ingredients:
  • 190g all-purpose flour/plain flour
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 113g unsalted butter, at room temperature
  • 50g granulated sugar
  • 160 light brown sugar
  • 1 medium egg,(large in USA)
  • 1 teaspoon vanilla extract
  • 65g chopped pistachios, shells removed (I left mine whole)
  • 150g chopped dark chocolate
  • Sea salt, for sprinkling on cookies
 Method:
  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
    In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
    Using a mixer, cream butter and sugars together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
    With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.
    Stir in the pistachios and chocolate chunks. 
  2. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. 
  3. Place balls on prepared baking sheet, about 2 inches apart. 
  4. Sprinkle cookie dough balls with sea salt. Bake cookies for 12 minutes, or until lightly browned around the edges. 
  5. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely.
  6. Store in an air-tight container for up to 4 days.

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