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
Ingredients:
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
1/2 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
Method:
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.
Its Amazing Recipe of cookies.I like it.Thanks for sharing.
ReplyDeleteDiabetic Medications