Chocolate chip cookies can serve as the base for numerous recipe adaptations. Lately I’ve been on bit of a pistachio streak and included them in my chocolate chip cookies.
It’s incredible how a few simple adjustments can make such a difference in a basic recipe. Not only did I include the pistachios, but I added a bit of almond extract to get that nutty amaretto flavor. That combined with the semi-sweet melted chocolate chips and sprinkle of sea salt did wonders to the ole faithful recipe.
*side note: Talenti Sicilian Pistacio Gelato is to die for
Pistachio Chocolate Chunk Cookies with Sea Salt
- 2 1/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 cups brown sugar packed
- 1/4 cup granulated sugar
- 14 tablespoons unsalted butter room temperature
- 1 egg plus one egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon pistachio extract or almond
- 1 cup chocolate chunks
- 1 cup pistachios chopped
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a mixing bowl fitted with a paddle, beat both sugars and the butter on medium-high speed until light and fluffy—about four minutes. Add the egg and egg yolk, and both extracts. Beat on medium speed until combined—about 2 minutes.
With the mixer on low, slowly add the flour mixture. Mix just until combined. Take a wooden spoon or rubber spatula and stir in the chocolate chips and pistachios by hand.
Scoop Tablespoons of the cookie dough onto the prepared cookie sheet. Set each scoop about 1 1/2 to 2 inches apart. Bake for 10-12 minutes or until the cookies are set and the edges are lightly browned.
Let cool on the sheet for 5 minutes and then transfer to a cooling rack to cool completely. Store in an airtight container for up to five days.