Dark Chocolate Cookies with Pistachios and Sea Salt

Life is short-eat dessert first

Jacques Torres

Dark Chocolate Cookies with Pistachios and Sea Salt 

Cook's Notes: One bite of these buttery cookies with dark chocolate chunks and chopped pistachios sprinkled with a touch of sea salt and you'll think you've struck gold! Recipe makes 18 cookies and was adapted from twopeasandtheirpod. Use quality chocolate e.g. Ghirardelli

Ingredients:

• 1-1/2 cups flour
• 1/4 tsp. fine sea salt
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup butter, room temperature
• 1/4 cup white sugar
• 3/4 cup brown sugar
• 1 large egg
• 1 tsp. vanilla
• 3/4 cup coarsely chopped pistachios, shells removed
• 1 cup dark chocolate or bittersweet chocolate chips
• Fine or coarse sea salt   

Directions:

• In a large bowl cream butter and sugars, until light and fluffy about 3 minutes.
• Add the egg and vanilla and beat 2 minutes more. 
• In a small bowl whisk flour, salt, baking soda and baking powder. Add to butter mixture and mix just until incorporated. 
• Stir in pistachios and chocolate chips.
• Place bowl in freezer for 45 minutes to chill. 
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone pad. 
• Form into 2 inch balls. Sprinkle dough balls with a little sea salt.
• Bake 12 minutes or until lightly browned around the edges.
• Let cookies sit 2 minutes on baking sheet and transfer to a wire cooling rack.