Milk Chocolate Pistachio Cookies

Brownie cookies have become a bit of an obsession for me lately. They’re the perfect cross between a fudgy brownie and a dense chocolate chip cookie. This brownie cookie has a milk chocolate base and is studded with roasted, salted pistachios. It’s a delicious flavour combination — and the green pistachios contrast beautifully with the chocolate-brown cookies.

Ingredients:

  • 3 oz unsweetened baking chocolate
  • 1/2 cup butter
  • 2 cups semi-sweet chocolate chips
  • 3 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup salted pistachios, chopped

Method:

  1. Preheat oven to 350F and grease baking sheets with non-stick spray.
  2. Using a double boiler, melt the unsweetened chocolate, butter and one cup of the chocolate chips. Remove from heat and set aside.
  3. Using an electric mixer fitted with the whisk attachment, whip the eggs and sugar until very light and fluffy. This may take several minutes.
  4. Reduce speed to low and very slowly pour in the melted chocolate mixture.
  5. Add the flour, baking powder and salt. Mix until just combined.
  6. Stir in the remaining chocolate chips and pistachios.
  7. Chill dough for at least 15 minutes. This is a relatively soft cookie dough and it will be very difficult to form into balls unless it has been chilled. Do not skip this step!
  8. Roll chilled dough into balls and place at least two inches apart on prepared baking sheets. Sprinkle a few chopped pistachios on top.
  9. Bake for 10-12 minutes.

*Yield: 24 cookies

 

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3 thoughts on “Milk Chocolate Pistachio Cookies

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