If ever there was a week for big ole cookies, it would be this week.
These are “Heck yes, the weekend is coming!” cookies. These are also “I spent the last 48 hours fighting with my computer and my web host and now I want to swan dive into a giant pile of cookies and do the backstroke, Scrooge McDuck-style” cookies.
There is nothing more boring than listening to other people complain about technology, so the short version is that I accidentally downloaded some malware onto my computer a few nights ago. (PSA: cnet.com is no longer a trustworthy download source. Steer clear!) Everything is okay now—KNOCK ON A GIANT PIECE OF WOOD—but I spent hours running different recovery programs and imagining worst-case scenarios and gnawing on my fingernails.
Then the next morning, I found out that SugarHero was down because apparently I’m a giant memory hog. (If I had a velvet settee, I would dramatically fling myself across it at this point in the story.) Again, everything is fine now, but it took over 12 hours to make the necessary changes and get things sorted, and the whole time I was a wreck. I know it’s “just” a food blog, but it was still really stressful. Unlike most of my fellow bloggers, I didn’t get into food blogging because I had a burning passion for managing website hosting (ha) so I’m keeping my fingers crossed for less drama and more cookies in my near future.
Speaking of cookies, you should make these. Immediately. Well, first you should track down some pistachio paste, and then you should make these, because they’re amazing and therapeutic and I’m pretty sure they also helped remove some malware from my computer.
They’re a relative of the plain chocolate chip cookie, but they have both pistachio paste and whole roasted pistachios in the dough, so they have a fantastically nutty flavor, along with big pockets of melted chocolate chunks. I shared them with some friends who then proceeded to Facebook-harass me until I coughed up the recipe, which in this digital age, is pretty much the highest compliment a recipe can receive.
Do it! Make them! Backstroke in them! You won’t be sorry.
P.S. If you’re into chocolate-pistachio cookies, and I sincerely hope you are, you might also enjoy these sandwich cookies I made earlier this year:
Recipe Notes: I used Love n’ Bake pistachio paste for this recipe. It’s on Amazon but it’s a little pricey there. It can also be found at some grocery stores or at places like Cost Plus World Market, and I’ve also seen it at cake supply stores and gourmet food stores in my area. Other pistachio pastes, like the one King Arthur Flour sells, will also work. There are recipes for making your own online, but I haven’t tried it in this recipe so I can’t say how homemade pistachio paste would affect the cookie’s texture.
Pistachio Chocolate Chunk Cookies
yield: 18-20 cookies
4 oz butter, at room temperature
4.5 oz (1/2 cup) pistachio paste
2.33 oz (1/3 cup) granulated sugar
3.75 oz (1/2 cup) packed brown sugar
1 egg, at room temperature
1 tsp vanilla extract
6.75 oz (1 1/2 cups) all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 oz (1 cup) coarsely chopped chocolate or chocolate chips
1/2 cup roasted salted pistachios
Prepare the dough at least a few hours in advance. Combine the butter, pistachio paste, and both sugars in the bowl of a large stand mixer fitted with a paddle attachment and cream on medium speed until fluffy, for 1-2 minutes.
Add the egg and vanilla extract and mix on medium until well-blended. Whisk together the flour, baking powder, baking soda, and salt in a small bowl, then add the dry ingredients to the large mixing bowl and mix on slow speed until the flour is almost entirely incorporated. Stop the mixer and finish mixing by hand, scraping the bottom and sides of the bowl well. Add the chocolate chunks and pistachios and stir them in.
Scrape the dough out onto a piece of plastic wrap and wrap it tightly. Chill it for at least a few hours (overnight is even better).
Preheat the oven to 350 F. Line several baking sheets with parchment. (I prefer pans with a dark finish for these.) Scoop the dough into balls, using about 2 tbsp dough per ball. You should get about 18-20 cookies. Bake at 350 F for 9-10 minutes, until they’re puffed and have lost some of their raw shine–they should still look a little underdone, however. Let them cool on the baking sheets, then enjoy!
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