Ingredients
Equipment
Method
Instructions
- Step 1: Preheat Your Oven: Preheat your oven to 350°F (175°C). This ensures the cookies bake perfectly from the start.
- Step 2: Prepare Your Baking Sheets: Line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
- Step 3: Mix Dry Ingredients: In a medium bowl, whisk together 2 cups plus 2 tablespoons of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Set this mixture aside.
- Step 4: Combine Wet Ingredients: In a large mixing bowl, combine 12 tablespoons of melted unsalted butter, 1 cup of light brown sugar, and 1/2 cup of granulated sugar. Whisk until smooth and glossy.
- Step 5: Add Eggs and Vanilla: Add in 1 large egg, 1 large egg yolk, and 2 teaspoons of vanilla extract. Whisk again until fully incorporated and creamy.
- Step 6: Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; you want the dough to remain soft.
- Step 7: Fold in Chocolate and Pistachios: Gently fold in 1 1/2 cups of chopped semi-sweet chocolate and 2/3 cup of shelled pistachios until evenly distributed throughout the dough.
- Step 8: Scoop the Dough: Using a cookie scoop, portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Step 9: Add Flake Salt: Sprinkle a pinch of flake salt on top of each cookie dough ball. This adds a nice touch and enhances the flavors.
- Step 10: Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
- Step 11: Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes to prevent excessive spreading.
- Use high-quality chocolate for the best flavor.
- Store in an airtight container for up to 5 days.