Pistachio / Chocolate / Sea Salt Cookies

They kind of look like chocolate chip cookies that are getting moldy.

In the second and final installment of Project Use Up The Leftover Pistachios, we make cookies. Cookies with pistachios, chocolate, and sea salt. They are delicious.

This is clearly going to be something good.

I used this recipe without changing it. The base is a pretty straightforward cookie recipe. Then you fold in the pistachios and chocolate. And finally, after placing the balls of cookie dough on the cookie sheet, you sprinkle each one with a little bit of sea salt. I'm a fan.

The Recipe:

1 1/2 c flour

1/2 tsp sea salt, plus more for sprinkling on top

3/4 tsp baking powder

1/2 tsp baking soda

1/2 c unsalted butter, softened

1/4 c sugar

3/4 c brown sugar

1 egg

1 tsp vanilla extract

3/4 c pistachios, shelled and chopped

1 c dark chocolate chunks

Combine flour, sea salt, baking powder, and baking soda
Cream together butter, sugars, egg, and vanilla
Add the dry ingredients to the wet ingredients and mix just until combined
Fold in the pistachios and dark chocolate
Form balls of cookie dough and place on a prepared baking sheet. Sprinkle the top of each one with sea salt.
Bake at 350 for 12-14 minutes. Let sit 2 minutes before transferring to cooling rack.

The Verdict:

Overall grade: A-

Overall reason: Great combination of flavors.

Time to prepare: 30 minutes

Husband quote: (Shhh, he doesn't know there are cookies in the house. These are for friends.)

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef

Cambodian Lemongrass Stir-Fry

I recommend going heavy on the peanuts I recently finally branched out and tried something new at Angkor Cambodian Restaurant , and now I'll never branch out ever again because my new favorite dish is too good. They call it Cha Krung, though I've seen a lot of other spellings in my attempt to find recipes. It's a lemongrass stir-fry and they do it with green beans, carrot, onion, and jalapeno, with peanuts on top. The peanuts are amazing in this, but I also really love the way they stir-fry the jalapeno as a vegetable, by removing the seeds and veins and slicing it thin. In my version above I used what I had, which was broccoli, eggplant from the garden, thai chilies instead of the jalapeno (but I'm going to grow jalapenos next year for this purpose), and fresh basil since I found a lot of recipes calling for it. And tofu, though it sounds like chicken is most traditional. I was a bit discouraged when researching recipes because I would need to acquire fresh lemongra

Adventures of a healthy-ish pseudo-foodie

Search This Blog