Pistachio and Chocolate Cookies

If you like sweet cookies with a touch of salt you have to try this recipe, if you don't like the salty taste do not add it beacause they will taste anyway delicious. As I like the salty taste I rather to use whole pistachios and peal them, even this is quite tedious. The pistachios peals I found in the store are not salty and I think they are not fresh and crunchy enough, so little bit of patience and your cookies will taste much better.

INGREDIENTS makes about 18 cookies

100 g butter in room temperature

180 g light brown sugar
200 g all porpuse flour
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
75 g pistachios
130 g dark chocolate chips
sea salt for sprinkle (optional)

Peal the pistachios and put them in a bag, crush them lightly. Set aside.

Preheat the oven to 180º and prepare the baking tray. Sift the flour and set aside.

In the bowl of the electric mixer beat the butter and the suger until smooth and creamy. Add the egg and the vanilla extract. Add the flour gradually and the salt and beat until well combined.

And finally add the pistachios and the chocolate chips and beat until incorporated. 

Make balls using two spoons and put them onto the prepared baking sheets. Sprinkle with sea salt. Bake about 10-12 minuts, or until golden brown around the edges. Remove from the oven and allow to the cookies to cool on the paper for 3 minutes and cool them completely on a wire rack.

If you like you cookies a bit soft and chewy take them out of the oven as soon as they start to turn golden.

You can keep them up to 5 days in an hermetically sealed jar or box up to 5 days.

Recipe adapted of Joy the Baker.

I recommend you not to change the chocolate chips for chopped chocolate since the chocolate chips stay crunchy and this fits much better with the crunchy pistachios and the texture of the cookie.

If you haven't participate to my giveaway you can do it pressing here.

♥♥♥