Thursday, 12 March 2015

.baking sesh- dark chocolate chunk, pistachio and sea salt cookies.

These cookies are TO. DIE. FOR. When I stumbled upon the recipe on two peas and their pod I thought it was too good to be true. And it kind of is. I mean how many cookies are fluffy in the middle, a little bit salty, a little bit sweet and contain a whole lot of chocolatey goodness? 

Yields: Around 2 dozen

1 1/2 cups plain flour
1/2 teaspoon sea salt
1 1/4 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped pistachios, shells removed
1 cup chopped dark chocolate
Sea salt, for sprinkling on cookies

1) Preheat oven to 180 degrees Celsius. Line a large baking sheet with baking paper.
2) In a large bowl, whisk together flour, salt and baking powder. Set aside.
3) Using a mixer, cream butter and sugars together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes. With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.

4) Stir in the pistachios and chocolate chunks. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt.
5) Bake cookies for 12 minutes, or until lightly browned around the edges. Store in an air-tight container for up to 4 days.

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