Salted Chocolate Chip & Pistachio Cookies

Chocolate chip cookies.

Simple. Amazing. If you disagree, stop reading now-- unless you haven't tried them with pistachios yet.

Yes, pistachios.

Those little green nuts primarily preserved for fancy Italian cookies and baklava. They're more versatile than people think! And the best part is, they elevate such a simple baked morsel of goodness into an adult-friendly indulgence. Don't be afraid to serve these around Easter time to both the little kiddies and the kids-at-heart.

Isn't she a beaut? How can you say no? Seriously guys, I think I hit gold here. Quite possibly the best cookies I've ever had. In. My. Life.

And the secret? Salt and time-- lots of both. Salt + chocolate + overnight refrigeration = you're going to want to have a full cup of milk after digging into this bunch of cookies. So make them the morning or night before your big Easter feast. All they'll need is a quick 20 minutes in the oven and you have instant happiness. You won't be able to stop at one! Or in my case, 3. No shame.


Salted Chocolate Chip & Pistachio Cookies
(adapted from a Jacques Torres recipe)
Requires minimum 12 hours refrigeration
Makes about 30 cookies

Ingredients:

• 2 cups minus to 2 tablespoons cake flour
• 1 2/3 cup bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 2 tsp coarse sea salt
• 1 1/4 cups (2 1/2 butter) unsalted butter
• 1 1/2 cups brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 2 tsp natural vanilla extract
• 3/4 cup unsalted pistachio pieces / halves
• 1 pound dark chocolate "wafers"(see note below)
• Course sea salt for garnish

1. 12-24 hours before baking: Sift cake flour, bread flour, baking soda, baking powder in small bowl.

2. In large stand mixer with paddle attachment (or with a good electric mixer), cream butter and sugar together on high speed for 5 minutes until fully mixed, light, and fluffy.

3. Add eggs, one at a time, fully incorporating each egg before adding the next. After both eggs are incorporated, mix in the vanilla.

4. Reduce speed to low and add 1/3 of dry ingredients. Waiting a few seconds in between, slowly add remainder of dry ingredients in thirds. Mix until just incorporated (less than 20 seconds).

5. Keeping speed on low, slowly drop in chocolate chips and pistachios and let them stir in for 5-10 seconds. Remove bowl from stand mixer, and by hand to make sure chips don't break, make sure the chocolate and nuts are mixed in and not falling away from the dough.

6. Place the mixture in a bowl and tightly cover with plastic wrap. Refrigerate for 12-24 hours. The longer the better.

7. When ready to bake: Preheat oven to 350 degrees. Spread a couple of teaspoons of the coarse sea salt on piece of parchment / wax paper. Form cookies into golf ball sized mounds, and press and roll the face-up side of the mound lightly in the salt. Make sure it is a SPARSE sprinkle. Too much salt is not a good thing. Repeat for all cookies. Place cookies 2 inches apart on ungreased cookie sheet lined with parchment paper. Bake for 18-20 minutes (I take them out on the early side, because I love them super soft and gooey. But keep in for 20 in order to have cookies that are easy to transport).

8. Enjoy with a large glass of milk IMMEDIATELY after removing from oven. Trust me on this one. Even if you have to sneak one before dinner. I won't tell!

Note: chocolate wafers are the larger, flatter cousin of chocolate chips. Guittard and Callebaut both make wonderful versions. You can find them at Williams-Sonoma, Sur La Table, Whole Foods, or specialty stores online. I use bittersweet 70% chocolate, but you can use semi-sweet if you want something a little milder.