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.

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious. As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog