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

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my new jar of curry powder was fried rice. Years ago, Miles got fried rice at Korea House and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to this recipe from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...

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.

Adventures of a healthy-ish pseudo-foodie

Search This Blog