Friday, August 24, 2012

Recipe: Pistachio, Macadamia, and Dark Chocolate Chip Cookies

This recipe was adapted from another Pinterest find. Aren't they lovely? The original recipe from Joy the Baker called for smoked sea salt and did not include macadamia nuts. My family are not big fans of salty cookies, so I didn't add any of the salt. I also reduced the sugar by a third, and the cookies still ended up quite delicious! Next time, however, I might use salted butter instead of unsalted. This was a fun recipe to make with my 4-year-old.

Pistachio, Macadamia, and Dark Chocolate Chip Cookies
(adapted from Joy the Baker's Dark Chocolate, Pistachio & Smoked Sea Salt Cookies)
Makes 20-24 cookies

  • 1/2 cup (1 stick) unsalted or salted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips
  • 1/2 cup shelled pistachios, coarsely chopped by knife or by food processor
  • 1/2 cup macadamia nuts, coarsely chopped by knife or by food processor


Preheat oven to 300 degrees F. Line baking sheet with parchment paper and set aside.

In 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, stir flour, baking soda, and salt together. Add the mixture all at once to the butter mixture. Beat on low speed until just incorporated. Mix in the chocolate chips and nuts.

Dollop or scoop cookie dough by the 2 tablespoonsful onto baking sheet. Leave about 2 inches of room between each cookie. (Mine came out to 6-8 cookies per sheet.)

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. Repeat with the rest of the batter.

(You can store the cookies in a lidded container. Here's a neat trick if you've never heard of it: to keep cookies soft, include a slice of flour-based bread in the container. The bread will get hard while the cookies stay soft!)

xo, Gladys


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