It’s no doubt that I love cookies. I make them a lot, but don’t blog about them (ok, lately I don’t blog about much) because they are usually the same chocolate chip recipe- my recipe. Ok, maybe I need to blog them. They are special. I digress. Chocolate chip cookies are a popular favorite for good reason. The dough is relatively easy to assemble. Butter. Chocolate. Do you need more of a reason? For the Great American Cookie Swap, I knew I needed something a bit MORE. In a sea of so many delightfully talented food bloggers, how would i stand out? Joy the Baker’s Homemade Decadence is how. When I saw her idea of adding pistachios, my favorite nut of the moment, and smoked sea salt to the classic chocolate chip cookie, I knew I had a winner. I tweaked the process a little because I have found in my hot Arizona kitchen, chilling is needed between forming and baking to prevent the dreaded spread. The salty brings out the sweet in these slightly addictive cookies. I hope Mackenzie at Susie Freaking Homemaker, Juliana at Julie’s Jazz and Melissa at Served Up With Love enjoyed them.
Meanwhile, I made out like a bandit with this year’s Great American Cookie Swap. I got crunchy, coffee-dunkable chocolate chip biscotti from Miss over at Miss in the Kitchen. The pretzel, toffee, chocolate chip cookies from Jamie at the Kitchenarium were super addictive. And Mindy at the Cheater Chef hit it out of the park with my favorite non-chocolate flavor: Lemon Poppyseed Cookies.
Smoked Sea Salt Pistachio Cookies
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
1 cup shelled pistachios, coarsely chopped
smoked sea salt, for sprinkling
- Put racks in center and upper third of the oven and preheat the oven to 350. Line 2 baking sheets with parchment paper
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until pale and fluffy, about 4 minutes. Add the egg and beat for about 1 minute. Add the vanilla and beat until incorporated.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add this mixture all at once to the butter mixture. beat on low speed until just incorporated. Beat in the chocolate chips and nuts.
- Scoop the cookie dough, about 2 tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches in between each cookie. sprinkle generously with smoked sea salt.
- Put the cookies in the freezer for at least 30 minutes.
- Bake until just golden brown, 10-12 minutes. Let the cookies cool on the pans for 5 minutes before transferring them to wire racks to cool completely. The cookies will last, well wrapped, at room temperature for up to 4 days.