I was going to start this post by saying ‘Please please don’t hug my back fat. ย There’s this area on my back that you have no business squeezing, sir. ย That side hug and subsequent finger clench was awkward for both of us’… but that seemed like an pretty tense way to kick things off around here.
I was going to talk about how I’m listening to entirely too much hip hop lately because all I can think about is champagne,VIP, and all the ladies that love me. It feels like talking about hip hop is like talking about Fight Club. ย Not ok. ย Plus… just saying the words ‘hip hop’ make me feel like a grandma wearing her baseball cap backwards.
Ok… Next! ย What should we discuss?
YOLO? ย Is it too late to talk about that? ย …if you have to ask. ย yes.ย
Should I write about how sometimes I think my blog would be more popular if I were engaged or pregnant? ย Should I write about how that thought makes me want to run full throttle into a wall? ย Probably not. ย That’s a little hot-button for these parts. ย Those are just my weirdo backbrain thoughts anyhow… I know you’re mostly stoked to be here regardless of my… status (is that the right word?).
Should I write about how Pinterest sometimes stresses me… Oh nevermind!
Let’s just cookie.
We really should make Chocolate Chip Cookies more often. ย It’s exactly 87 times more awesome than annoying. ย Let’s think of Chocolate Chip Cookies as edible air fresheners.
Creamed butter, sugar, egg, and vanilla. ย A luscious and very familiar scene.
Flour, salt, and baking soda are next. ย It’s simple, really.
Dark chocolate chunks are mandatory.
Salted pistachios are a luxury.
Some of the nuts are finely diced (almost into a powder), other pistachio chunks will be a bit more coarse. ย The nuts are actually important. ย They help support the structure of the cookie.
Toss all of the ingredients together and will yourself not to sit down on the couch with a spoon and raw cookie dough.
Unbaked cookies are generously sprinkled with Smoked Sea Salt.
I love pairing salt with sweets. ย It really cuts through the sugar and makes amplifies the flavors of chocolate and brown sugar. ย The smoked nature of the salt is just an added summer cookout bonus.
Also. Total side note. ย I’m completely obsessed with this Burning Leaves Perfume from I Hate Perfume. ย OBSESSED… but I haven’t made the splurge yet. ย No one buy it before I do. ย K. ย Thanks. ย I’m (mostly) kidding. ย
These cookies bake low and slow, at 300 degrees F for almost 20 minutes. ย It’s a slow road to golden.
ย These cookies are everything they should be: studded with dark chocolate, flavored with pistachios, and salty like whaaat? ย The smoked salt adds an extra layer of fancy. ย It feels like campfire meets fine-dining meets ‘ooh my gosh I ate all the cookies’.
This recipe is adapted from Smitten Kitchen whom I love and respect… and whose Zucchini Rice Gratin I want to make immediately.
Dark Chocolate, Pistachio & Smoked Sea Salt Cookies
adapted from Smitten Kitchenย
makes about 24 cookies
1/2 cup (1 stick) ย unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
1 cup shelled pistachios, coarsely chopped
smoked salt for topping
Place rack in the upper third of the oven and preheat oven to 300 degrees F. ย Line two baking sheets with parchment paper and set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy, about 4 minutes. ย Add the egg and beat in for about 1 minute. ย Add vanilla extract and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. ย Add the mixture all at once to the butter mixture. ย Beat on low speed until just incorporated. ย Finally mix in the chocolate chips and nuts.
Dollop or scoop cookie dough by the 2 tablespoonful onto prepared baking tins. ย Leave about 2 inches of room between each cookie. ย Sprinkle generously with smoked sea salt.
Bake cookies for 18 minutes, or until just golden brown. ย Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely. ย Cookies will last, well wrapped at room temperature for up to 4 days… as if they’ll last that long. ย
357 Responses
Do you bake both sheets at the same time?
Been making these since you originally posted and just wanted to send a big โThank You for sharing!โThis is still a favourite recipe in our house!