2cups(250g)bread flouryou may use AP flour instead if you don't have it on hand
4teaspooncornstarch
2teaspoonsbaking soda
1teaspoonsalt
1 ½tablespoonheaping coffee groundsfine or coarse
1 ½cups(123g)shelled pistachiosroughly chopped
1 ¼cupdark chocolate chunksor take a large chocolate bar and roughly chop the chocolate
Maldon sea salt flakes
Instructions
Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
In a large bowl, add flours, cornstarch, baking soda, salt, and coffee grounds. Whisk to combine. Set aside.
Slowly add in the flour mixture to the stand mixer with the wet ingredients and and mix until all combined and well-incorporated.
Using a spatula, fold in the chopped pistachios and chocolate chunks.
Using a large cookie scoop (roughly 1 1/2 tablespoon), scoop dough onto baking sheet and set the dough about 2 inches apart. Sprinkle sea salt on top. Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them from the oven.
Let cool on baking sheet for 5 minutes before you move them to a wire rack to cool completely.