Dark Chocolate Pistachio Cookies Food

DARK CHOCOLATE PISTACHIO COOKIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
• In a large mixing bowl, beat the butter and sugars using an electric beater until pale and creamy - approximately 1-2 minutes. Add vanilla and egg and beat briefly until combined.
• Add flour and baking soda and mix until a soft cookie dough starts to form. Add pistachio nuts and chunks of chocolate and mix briefly on low speed.
• Use a cookie scoop or your hands to roll cookies into balls, approximately 1 tablespoon of cookie dough each, and place on your prepared trays. Leave room for the cookies to spread out.
• Bake your cookies for approximately 10-12 minutes or until golden brown on the edges. While they are still warm, sprinkle with sea salt.
• Once the cookies have cooled slightly, gently remove from the tray and transfer onto a wire rack to cool completely.

VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
• Place 1/4 cup crushed pistachios in a food processor and process to a powder.
• Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
• Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
• Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.