I know what you are thinking: another cookie recipe?
What if I told you that these Milk Chocolate Pistachio Cookies are filled with melty chocolate chunks and hearty pistachio pieces, with a slight chew and a slight crunch?
Is your mouth watering yet?
I created these treats as a way to use up a Santa-shaped solid piece of Godiva chocolate–repurposing of gifts at its finest. You can use any type of chocolate, from chips to chunks, from semi-sweet to dark. Of course, milk chocolate has a much lower melting point than darker chocolate, leaving melted streaks of chocolate throughout my version of the cookie. I’m not complaining.
Milk Chocolate Pistachio Cookies
Adapted from Martha Stewart
Makes 18-22 cookies
1 1/8 cup all purpose flour
1/4 tsp baking soda
1/2 cup butter, room temperature
1/4 cup sugar
1/4 cup light brown sugar
1/2 tsp salt
1 tsp vanilla extract
1 egg
3/4 cup chocolate chunks
1/2 cup shelled pistachios, unsalted and chopped
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In small bowl, mix flour and baking soda.
In separate, larger bowl, combine sugar, brown sugar, and butter. With a mixer, beat until fluffy. Reduce speed and add salt, vanilla, and egg. Beat for one additional minute. Add the flour mixture to the wet mixture. Mix until just combined. Fold in chocolate chips and nuts.
Drop tablespoonfuls of dough on prepared cookie sheets, spaced 2″ apart. Bake for 8-10 minutes until the edges are slightly golden. Let cool on tray for 2 minutes, then transfer to cooling rack.
