Salty Triple Chocolate Pistachio Cookies

Salty Triple Chocolate Pistachio Cookies requires approximately 1 hour from start to finish. This dessert has 158 calories, 2g of protein, and 9g of fat per serving. This recipe serves 48 and costs 25 cents per serving. This recipe is liked by 357 foodies and cooks. It is brought to you by Serious Eats. Head to the store and pick up salt, granulated sugar, cocoa powder, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 10%. If you like this recipe, you might also like recipes such as Triple Peanut Triple Chocolate Chip Cookies, Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies, and Salty Chocolate Chunk Cookies.

Servings: 48

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Adjust oven racks to lower-middle and upper-middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper. 2 Sift flour, cocoa powder, baking soda, and salt into medium bowl; set aside. 3 In bowl of standing mixer fitted with paddle attachment, cream butter with sugars on medium speed until light and fluffy, about 1 minute. Add egg and vanilla until combined. 4 Reduce speed to low and add dry ingredients until just combined, scraping down sides of bowl as necessary to incorporate ingredients evenly. Add chocolate chips, white chocolate chips, and pistachios until just combined. 5 Evenly place 12 heaping tablespoons of dough onto prepared pans, spacing 2 inches apart. Gently roll each piece of dough into a ball and press down gently until slightly flattened. Sprinkle a few flakes of sea salt on top of each cookie. 6 Bake until cookies have puffed and small cracks appear, about 13 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cookies cool on pans for 5 minutes, then transfer cookies to wire rack to cool completely. Repeat with remaining cookies.

 

Step by step:

1. 1

2. Adjust oven racks to lower-middle and upper-middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper.

3. 2

4. Sift flour, cocoa powder, baking soda, and salt into medium bowl; set aside.

5. 3

6. In bowl of standing mixer fitted with paddle attachment, cream butter with sugars on medium speed until light and fluffy, about 1 minute.

7. Add egg and vanilla until combined.

8. 4

9. Reduce speed to low and add dry ingredients until just combined, scraping down sides of bowl as necessary to incorporate ingredients evenly.

10. Add chocolate chips, white chocolate chips, and pistachios until just combined.

11. 5

12. Evenly place 12 heaping tablespoons of dough onto prepared pans, spacing 2 inches apart. Gently roll each piece of dough into a ball and press down gently until slightly flattened. Sprinkle a few flakes of sea salt on top of each cookie.

13. 6

14. Bake until cookies have puffed and small cracks appear, about 13 minutes, rotating pans from top to bottom and front to back halfway through baking.

15. Let cookies cool on pans for 5 minutes, then transfer cookies to wire rack to cool completely. Repeat with remaining cookies.

Nutrition Information:

covered percent of daily need