A couple weeks ago I dragged my dad (well, technically he drove me) to Costco when he was in town as I wanted to buy some pistachios to make Pistachio French Macarons from a recipe my friend Louise has given me. I bought a ginormous bag of these pistachios and then, of course, never made the french macarons. Instead I was just making my way through the bag one handful at a time. Enough was enough, I had to make something with them. Not having the patience to make french macarons I decided some quick and easy cookies would have to do.
I found this recipe for Pistachio Chocolate Chip Cookies and since I had all the ingredients already decided to whip up a batch. The recipe promises to be quick and tasty, and they were both. The one warning I would give you if you are going to follow the original recipe is that it calls for a tablespoon of vanilla extract which is A LOT. I was going to comment on her post to ask if that was a typo but comments were closed (why? no idea) so I had to wing it. It had to be a mistake so I went with a teaspoon instead of a tablespoon, thank goodness. These cookies are plenty sweet as are that I bet they would be ruined with 3 times the vanilla. Yikes.
Anyways, I’m glad I finally got to use up some of my pistachios and this was a great way to do so. Now if I can only stop eating handfuls of cookies…
Pistachio Chocolate Chip Cookies
Adapted from Felicia Sullivan
2 cups unbleached, all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup cane (white) sugar
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups semisweet chocolate chips
1/3 cup chopped pistachios (unsalted, not the red variety)
Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
In a large bowl, sift together the flour, baking soda and salt and set aside. In a medium bowl, whisk together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk into the wet mixture until light and creamy. Mix the wet ingredients into the dry ingredients until just blended. With a wooden spoon, stir in the chocolate chips and pistachios. Drop a tablespoon of dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake cookies for 10 to 12 minutes in the preheated oven, or until the edges are lightly toasted. As you may size your cookies differently, I would advise you to keep checking, as no one wants a crumbly mess of a cookie. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Try not to eat all the cookies before taking them into work to unload.