I am majorly procrastinating this year with Christmas shopping. I’m usually done by Thanksgiving but this year I have checked zero off my list. I know, I’m running out of time. I can’t believe Christmas is in 11 days. What in the world?! My biggest problem this year is what to gift everyone besides my cookbook? ;) I can’t just cop out and give everyone cookbooks. I feel like every year it gets harder to come up with practical gifts for family. Everyone is grown, making money, and can buy their own things.
Personally, I feel the most practical gift of all is a VISA gift card or an Amazon gift card. Right? I mean, how do you feel about gift cards? I feel like there is no grey area for gift cards. You’re either in the love it camp or the hate it camp. I’m forever and always in the love it camp!
If you have any kind of sweet tooth and love the salty/sweet combo, these salted pistachio dark chocolate chunk cookies are going to be your new best friends. Going to a cookie exchange soon? Why not stand out from the crowd and make an unexpected cookie flavor? I mean, I’m sure there will be 10 other peppermint chocolate cookies on the table so these salted pistachio dark chocolate chunk cookies will probably be the ones that are eaten first ;) and these cookies are all thanks to my sweet friend, Laurie McNamara!
If you don’t know her by now, get to know her. Laurie blogs over at Simply Scratch and I’ve known her for years. She was one of the first bloggers I stumbled upon when I first started blogging. I loved her photography and her step-by-step photos for her recipes. I loved how everything she made was from scratch and how unique the recipes were but most importantly, how easy they were for any weeknight meal. She recently came out with her own self-titled cookbook, Simply Scratch: 120 Wholesome Homemade Recipes Made Easy. In this book, you will find a little of everything. From basics (like how to stock your pantry with the basics to make things from scratch) to breakfast & brunch, to soups, salads, and sandwiches, to side dishes, to main entrees, and finally, dessert! I love all the sauces and dressings and dressinades (yes! love that word) that she shows you how to make from scratch and incorporate into the recipes.
One of the most impressive things about this book is that in her main entree section, she did the work for you by telling you at the end of each recipe which side dish she has paired her main entree with. Um, I love when someone does the work for me!
I made these salted pistachio dark chocolate chunk cookies in the midst of a random heat wave through DC (in the middle of December) and I had a tub of TJ’s coffee bean ice cream (omg seriously the best) so what better way than to pair these cookies with ice cream?! Yup, it was the perfect marriage of my three favorite things. Cookies, dark chocolate, and coffee. PERFECTION.
Salted Pistachio Dark Chocolate Chunk Cookies
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 8 tablespoons unsalted butter, 1 stick
- 2/3 cup packed dark brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces dark chocolate, chopped
- 3/4 cup coarsely chopped pistachios
- 1 tablespoon flakey sea salt, or more to taste
- Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars for 2-3 minutes, or until fluffy. Add the eggs one by one, mixing after each addition. Scrape down the sides of the bowl then add the vanilla and blend until combined.
- With the mixer running on low speed, gradually add the flour mixture and mix until flour is incorporated. Add the chopped dark chocolate and pistachios to the batter. Mix on low until combined.
- Using a medium cookie scoop, scoop out the cookie dough onto prepared baking sheets. Sprinkle them with a small pinch of sea salt.
- Bake the cookies for 8-10 minutes, rotating the sheets halfway through. Let the cookies cool slightly, 2-3 minutes, before using a spatula to transfer them to a wire rack to finish cooling.
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