Salted Pistachio Dark Chocolate Chunk Cookies
I made these cookies the night before my friend Heidi and I went on a mini road trip way across town to go vintage antique shopping. The morning of, I packed a container to take with us, and I’m so glad I did. Not only did these cookies make a great midmorning snack to go with our coffees, but I was eager for her to try them because we both are lovers of all things dark chocolate. Her exact words were, “These are salty-sweet-cookie heaven.” I think she’s 100 percent correct.
If heaven has a dessert table, I bet these would be on it.
MAKES 3 DOZEN • TOTAL TIME: ABOUT 1 HOUR
INGREDIENTS:
2¼ cups unbleached all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
⅔ cup packed dark brown sugar
⅔ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces dark chocolate (I use 60% cacao), chopped
¾ cup coarsely chopped pistachios
1 tablespoon flaky sea salt, or more to taste
DIRECTIONS:
- Preheat the oven to 375ºF. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium-low speed for 2 to 3 minutes or until fluffy. Add the eggs one at a time, mixing after each addition. Scrape down the sides and bottom of the bowl after each egg. Add the vanilla and blend until combined.
- With the mixer running on low speed, gradually add the flour mixture and mix until the flour is incorporated. Add the chopped dark chocolate and pistachios to the batter. Mix on low until combined, scraping the sides and bottom of the bowl one last time.
- Using a 2-tablespoon scoop, scoop out the cookie dough onto the prepared baking sheets, spacing the scoops an inch or so apart. Sprinkle them with a small pinch of sea salt.
- Bake the cookies for 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool slightly, 2 to 3 minutes, before using a spatula to transfer them to a wire rack to finish cooling.