¾cup(170 g) unsalted butter, melted and slightly cooled
¾cup(150 g) packed light brown sugar
½cup(100 g) granulated sugar
1large egg, room temperature
1egg yolk, room temperature
2teaspoonspure vanilla extract
¾cup(220 g) semisweet chocolate chips
¾cuproasted pistachios, coarsely chopped
Instructions
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat on medium speed the melted butter, brown sugar and granulated sugar until light and fluffy, about four minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the chocolate chips and pistachios by hand.
Cover and chill the dough for at least 2 hours or up to 48 hours.
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Scoop 1 heaping tablespoon of cookie dough (I use a medium cookie scoop), shape into a ball, and place onto the prepared baking sheet. Repeat placing each ball of cookie dough about 1- to 2-inches apart. Add a couple chocolate chips and pistachios on top for looks if desired.
Bake cookies for 10 to 12 minutes or until the edges start to turn light brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Sprinkle with sea salt and serve.
Notes
Pistachios: For the best flavor, use roasted pistachios (store-bought is okay). Remove the shells and place nuts in an even layer on a baking sheet. Bake at 350 F for 3 to 4 minutes. Remove and gently shake the pan to turn the nuts. Return the pan to the oven to bake for another 3 minutes. Cool completely.Cornstarch is an optional ingredient that helps make a soft texture. It can be omitted if preferred.Store in an airtight container at room temperature for up to 5 days.Freeze for up to 3 months. Wrap dough in plastic wrap and place in the freezer. Defrost in the refrigerator before scooping and rolling into balls.