Double Chocolate Chip Cookies with Pistachios

I don’t know about you all, but we have been having a moody few days in Toronto. Dark skies, snow storms, rain, and then the one sunny/warm day we had was accompanied by forceful winds. My body is already craving summer. Since there is little I can do about the weather I decided to revisit a favorite in the form of these deeply chocolaty cookies with salty subtle pistachios and chocolate chips.

So. Freaking. Good.

Double Chocolate Chip Cookies with Pistachios

I had my concerns you know – especially since I pretty much made these from memory. My recipes disappear on me sometimes. They’re sneaky like that. Fortunately, my memory hasn’t failed me entirely and these babies were pretty darn delicious.

They are also extremely customizable. With the Holidays upon us they would be a great hostess gift and you can make them more Christmas-y by using red/green M&Ms or white chocolate chips and mint extract. The possibilities are endless.

Double Chocolate Chip Cookies with Pistachios
3 to 4 dozen cookies

1 cup or 2 sticks of butter softened at room temp
1 cup white sugar
1 cup dark brown sugar
2 large eggs
2 tsp vanilla extract
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 to 1 1/2 cup chocolate chips of choice
1/2 – 3/4 cup chopped pistachios

In a large mixing bowl whisk together the flour, cocoa, baking soda, and salt until well combined.

Whip the butter until creamy and add in the sugars, beating till nice and fluffy. This will take 3-4 minutes with a handheld mixer. Add the eggs one by one, beating well after each addition. Then add the vanilla extract. Add the dry ingredients, mixing until just combined and then fold in the chocolate chips and pistachios.

Ideally you should let the dough rest in the fridge for a couple of hours – or even better – overnight.

Whenever you’re ready to bake pull the dough out of the fridge to soften and preheat the oven to 350.  Line a baking sheet with parchment paper or a silpat. Drop the dough by rounded teaspoons onto the cookie sheet  1.5-2 inches apart and bake for 8-10 minutes. Set your timer for 8 minutes and pull the cookies out as soon as the edges look crispier and the centers look set.

Double Chocolate Chip Cookies with Pistachios

These will look and smell divine, so although you know you should wait till they’ve cooled down, you won’t be able to. Go ahead – you know you want to 😉

Double Chocolate Chip Cookies with Pistachios

 

 

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19 Comments

  1. There’s something about pistachios that make everything seem so fancy 🙂 My husband is a chocolate fiend, so I think I would sneak in some chocolate chunks for him 🙂

    1. I did say double chocolate chips 🙂 That said I do like the mouth feel and taste of chunks a lot more!

  2. Oh, these cookies have ‘yum’ written on them, Sarah! Love using dark sugar for cookies, the molasses give amazing depth to the sweetness:)

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