salty dark chocolate & pistachio cookies

Those cookies up there? New favorite, hands down.

It's hard to beat a good, classic chocolate chip cookie. But then you swap out the chocolate chips for chunks of dark chocolate. I'm listening.

Throw in some chopped pistachios for flavor and texture. You know I can't resist pistachios. I will pick every single one out of the mixed nuts can you have at your house, and I won't be sorry.

Then you sprinkle the top with salt and it's game over. Just give me those cookies!

I made these for Sarah Elizabeth at The Self-Trained Chef as part of this month's Leftovers Club. She sent me some red velvet biscotti... um, yes. please.

Now, let's make cookies!

Salty Dark Chocolate & Pistachio Cookies (slightly adapted from Joy the Baker)
yields 2 dozen cookies

you'll need:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup dark chocolate chunks
1 cup shelled pistachios, coarsely chopped
flaky sea salt (like Maldon)

Beat the butter and sugars together in the bowl of an electric stand mixer fitted with the paddle attachment 3-4 minutes, until light and fluffy. Add the egg and vanilla and beat for 1 minute.

Whisk the flour, baking soda, and salt together in a separate bowl. Add it to the butter mixture and beat on low speed until just combined. Fold in the chocolate chunks and pistachios.

Cover the bowl with plastic wrap and chill in the refrigerator for at least two hours and up to overnight.

Preheat oven to 300 degrees F. Line two baking sheets with parchment paper.

Scoop cookie dough (about 2 tablespoons) onto the baking sheets, leaving about 2 inches between each cookie. Sprinkle with a flake or two of sea salt.

Bake cookies for 18-20 minutes, rotating the baking sheets halfway through. Remove from the oven and cool for 5 minutes on the baking sheet before transferring to wire racks to cool completely.

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