Triple Chocolate Chunk & Pistachio Cookies (Makes 18-24 cookies)
Lightly adapted from Joy the Baker
1 1/4 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, room temperature
1/2 c granulated sugar
1/2 c brown sugar, packed
1 tsp vanilla extract
1/2 c each milk, semisweet, and bittersweet chocolate, either chips or chopped bars
1 c shelled roasted & salted pistachios, roughly chopped
Smoked sea salt (optional, but you really should)
- Place the oven racks in the top third of the oven. Preheat oven to 300º. Line two baking sheets with parchment paper and set aside.
- Whisk flour, baking soda, and salt together in a medium bowl and set aside.
- Cream butter and sugars together in a large bowl until fluffy. Add the egg and mix until just incorporated. Stir in the vanilla extract. Add the flour mixture and mix until just incorporated. Stir in chocolates and pistachios.
- Scoop the dough onto the baking sheets, using about 2 tablespoons for each cookie. If you're like me, you tend to use a heaping tablespoon, which will give you a larger cookie but smaller quantity. Leave about two inches between each cookie to allow for spreading. Sprinkle sea salt on each cookie just before baking. Bake 18-22 minutes or until cookies are just golden brown and the edges are crispy.