If you love pistachios, you’re going to love these Salted Pistachio Chocolate Chip Cookies absolutely PACKED with pistachios. With three layers of pistachio deliciousness in one cookie, prepare to have your taste buds blown away.
Makes 12 cookies
INGREDIENTS
For the pistachio paste:
70 g toasted pistachios, unshelled
For the cookie dough:
120 g unsalted butter
110 g light brown sugar
50 g raw granulated sugar (you can also just use granulated sugar)
57 g egg (~1 egg)
3 g (1/2 tsp) vanilla extract
3 g (1/2 tsp) pistachio extract
160 g all purpose flour
2 g (1/4 tsp) salt
3 g (1/2 tsp) baking soda
2 g (1/2 tsp) matcha powder
100 g dark, milk and/or white chocolate, chopped (reseting a few pieces to top the cookies)
60 g toasted pistachios, unshelled and roughly chopped
60 g pistachios, unshelled and roughly chopped (do not toast these pistachios)
flaky sea salt to taste
METHOD
Make the pistachio paste:
- In a medium size pan, lightly toast the unshelled pistachios on med-low heat until fragrant and just lightly browned. Make sure that the pan is large enough so that the pistachios lay flat.
- Transfer the pistachios to a food processor and blitz until it becomes a chunky paste. Set the paste aside.
Make brown butter:
- Prepare the unsalted butter by cutting them into small equal sized cubes. This step is not mandatory, but it helps the butter melt faster and more evenly.
- Add the butter into a small sauce pan and melt on med-low heat, scraping down the bottom and sides of the pan from time to time if you see brown bits begin to form.
- The melted butter will begin to bubble and foam, and milk solids will begin to brown. At this point, continue to cook while scraping down the sides until all the milk solids look golden brown and remove from the heat.
- In a heatproof bowl, pour in the brown butter to let it rest and cool. You can place it in the fridge for ~20-30 mins to speed up the process. The brown butter should be half solid half liquid.
Okay, FINALLY… let’s make the cookie dough:
- With an electric mixer, beat the brown butter with the sugars until pale and fluffy.
- Add the vanilla extract, pistachio extract, and egg, and beat until light and fluffy.
- The bean in the pistachio paste just until fully incorporated throughout the mixture.
- In a separate bowl, sift together the flour, matcha, baking soda and salt. Then by hand, mix the dry ingredients into the wet until it just comes together (you should still see some little streaks of flour throughout the dough).
- Add in the chopped chocolate of your choice (dark, milk or white) and 60g of toasted, chopped pistachios, and mix until just combined (being careful not to over mix at this point). Don’t forget to reserve a few pieces of chocolate for topping the cookies later.
- Portion on the dough into ~55-60g balls onto a lined tray. You should get about 12 dough balls. If your dough is too soft to form the balls, rest the bowl in the fridge for ~15 mins or until the dough firms up a bit so it’s easier to work with.
- Cover the dough balls and rest in the fridge for 24 hours.
- When you’re ready to bake, transfer the cookies to a fresh parchment lined baking tray. Bake the cookies at 190C (375F) for 13 mins, taking them out at the 8 min mark to top with the rest of the chopped, untoasted pistachios, dark chocolate and flaky sea salt. Place them back in the oven to finish baking for the last 5 mins until golden brown all over.
- Rest the cookies on the baking tray for ~5 mins before transferring to a wire rack to finish cooling.
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