Chocolate Pistachio Bark with Sea Salt

ImageSwoon. 

That’s what I tried to make my boyfriend do by giving him this Chocolate Pistachio Bark with Sea Salt for Valentine’s Day. I used roasted pistachios and semi-sweet chocolate, though ideally I would have used raw, unsalted pistachios and excellent-quality dark chocolate. Alas, I go to college in upstate New York and this is what was available. 

So, go on. Make this. I swear to you that you, too, will be swooning.

ImageChocolate Pistachio Bark with Sea Salt

16 oz. chocolate [preferably good-quality and dark]

1/2 cup shelled pistachios

1/2 tsp sea salt

Line cookie sheet with parchment paper. Melt chocolate in microwave at 30 second bursts until melted. Pour chocolate onto cookie sheet, using a spatula to smooth into an even layer. Scatter pistachios and sea salt on chocolate. Chill in fridge until set, about 30 minutes. Break bark into pieces.

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Milk Chocolate Pistachio Cookies

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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.

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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. 

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Pistachio White Chocolate Chip Cookies

I shocked myself with these Pistachio White Chocolate Cookies. On a gorgeous late-August day, surrounded by good friends at a barbecue, these cookies went before my eyes. These treats have texture from the oatmeal, but also a tantalizing sweet-salty combination, which makes it hard to eat just one. In fear of sounding like I always say “these are the best…,” I want to make it loud and clear that I just found the holy grail of cookies.

Pistachio White Chocolate Chip Cookies

Adapted from Honest Fare

1/2 cup unsalted butter, room temperature

1/2 cup sugar

1/2 cup dark brown sugar

1 egg

1 tsp milk

1 tsp vanilla

1 1/4 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup of rolled oats

1 1/4 cups pistachios, chopped (dry roasted, salted)

1 1/4 cups of white chocolate chips

Preheat oven to 350 degrees. Cream butter and sugars together. Add eggs, milk, vanilla and mix until combined. 

In a separate bowl, mix flour, soda, powder, salt and rolled oats. Add this dry mixture to the wet mixture slowly. 

Fold in pistachios and white chocolate chips. Drop teaspoonfuls of dough on parchment paper-lined cookie trays. Bake for 8-10 minutes, until golden brown.