Pistachio Chocolate Chip Cookies

The batter for these cookies looks like it can barely contain all of the goodies. They are chunky and firm with a savory kick from the pistachios and sea salt. Definitely a top favorite in the house! You could easily leave the nuts out or swap them for something different, depending on your mood.

PCC Doug

PCC Ind

PCC Stack

Pistachio Chocolate Chip Cookies
Makes 2 dozen cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 Tbsp milk
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups dark chocolate chips
1 1/4 cups shelled pistachios, coarsely chopped
Sea salt for topping

Preheat oven to 300F with rack in upper third of the oven.

Beat the butter with an electric mixer until pale and fluffy. Add the sugar and continue to beat until well combined, about 3 minutes. Add the egg, vanilla extract, and milk and beat for an additional minute.

In a separate bowl, whisk together flour, baking soda, and salt. Add the mixture all at once to the butter mixture. Beat on low speed until just incorporated. Mix in the chocolate chips and nuts.

Scoop cookie dough by the 2 tablespoonful onto parchment paper lined baking sheets. Leave about 2 inches of room between each cookie. Sprinkle with sea salt.

Bake cookies for 18 minutes, or until just golden brown. Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.

Adapted from Smitten Kitchen

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