We asked our office what was their favorite cookie to bake during the holidays, both to enjoy themselves and to share with friends and family. We thought we’d share these recipes on the blog with all of you!
This recipe is so yummy, and it originally comes from blogger extraordinaire Joy the Baker. Nuts are a staple in any cookie baking, but pistachio is an unexpected flavor that works beautifully with dark chocolate and smoked salt.
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups dark chocolate chips
- 1 cup shelled pistachios, coarsely chopped
- smoked salt for topping
- Place rack in the upper third of the oven and preheat oven to 300 degrees F. Line two baking sheets with parchment paper and set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy, about 4 minutes. Add the egg and beat in for about 1 minute. Add vanilla extract and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, and salt. Add the mixture all at once to the butter mixture. Beat on low speed until just incorporated. Finally mix in the chocolate chips and nuts.
- Dollop or scoop cookie dough by the 2 tablespoonful onto prepared baking tins. Leave about 2 inches of room between each cookie. Sprinkle generously with smoked sea salt.
- Bake cookies for 18 minutes, or until just golden brown. Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely. Cookies will last, well wrapped at room temperature for up to 4 days… as if they’ll last that long.
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