I took a few days off of work to recharge before things get busy this fall. On my days off I marathon baked a care package for my sister, who just moved to Nashville. She can't have most nuts, but pistachios are ok! I'm a sucker for anything chocolate + nuts... so these were right up my alley. I made these gluten free for my sister and substituted the Pilsbury cup for cup mix. They turned out wonderfully. Thanks for this great recipe Smitten Kitchen!
Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg, at room temperature
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
1 cup shelled pistachios, chopped
Preparation:
1. Cream butter and sugars together.
2. Add egg and vanilla and mix well.
3. Sift flour, baking soda, and salt together in a separate bowl. Gradually add to the wet ingredients.
4. Stir in chocolate chips and pistachios.
5. Chill dough for 1 hour. If chilled for longer than 1 hour, let sit at room temperature for 30 minutes.
6. Preheat oven to 300 degrees and line 2 baking sheets with baking mats or parchment paper.
7. Roll dough into balls and place on cookie sheets. Bake for 16-18 minutes. Let cool on pan for 3-5 minutes, then move to a rack to cool completely.
Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg, at room temperature
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
1 cup shelled pistachios, chopped
Preparation:
1. Cream butter and sugars together.
2. Add egg and vanilla and mix well.
3. Sift flour, baking soda, and salt together in a separate bowl. Gradually add to the wet ingredients.
4. Stir in chocolate chips and pistachios.
5. Chill dough for 1 hour. If chilled for longer than 1 hour, let sit at room temperature for 30 minutes.
6. Preheat oven to 300 degrees and line 2 baking sheets with baking mats or parchment paper.
7. Roll dough into balls and place on cookie sheets. Bake for 16-18 minutes. Let cool on pan for 3-5 minutes, then move to a rack to cool completely.