Triple Chocolate Pistachio Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 3/4 cup Brown sugar, packed
  • 3/4 cup Cane sugar
  • 3/4 cup Cocoa powder, dark
  • 1 cup Dark chocolate
  • 1/2 cup Milk chocolate chips
  • 1 Sea salt, coarse
  • 1 cup Whole wheat bread flour

• Nuts & Seeds

  • 1 cup Pistachio

• Dairy

  • 1 cup Butter, unsalted

Found on foodnouveau.com

Description

Ingredients

• 1 cup (250 ml) unsalted butter (2 sticks)
• ¾ cup (175 ml) cane sugar
• ¾ cup (175 ml) brown sugar, packed
• 2 eggs
• 1 cup (250 ml) unbleached all-purpose flour
• 1 cup (250 ml) whole wheat bread flour (or substitute all-purpose flour)
• ¾ cup (175 ml) dark cocoa powder, sifted
• 1 tsp (5 ml) baking powder
• 1 cup (250 ml) dark chocolate chunks (I like to use dark chocolate disks)
• ½ cup (125 ml) milk chocolate chips
• ½ cup (125 ml) shelled pistachios, coarsely chopped
• ½ cup (125 ml) shelled pistachios, coarsely chopped
• Coarse sea salt (optional)

Directions

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, cream the unsalted butter, cane sugar, and brown sugar together until light and fluffy, beating at high speed about 4 minutes. Add the eggs, one at a time, making sure the first egg is well incorporated before adding the second one.
• In a second mixing bowl, whisk the flours, cocoa powder, and baking powder together. Add the dry ingredients to the wet ingredient, mixing at low speed just until incorporated. Using a spatula, fold in the dark chocolate chunks, milk chocolate chips, and chopped pistachios. The mixture will be quite stiff at this stage.
• Portion out the dough on the parchment paper-lined baking sheets: Use a large scoop (3 tbsp/45 ml capacity) to make giant (3½-in/8-cm) cookies, and a medium scoop (1½ tbsp/22 ml capacity) to make smaller (2-in/5-cm) cookies. Make sure to space cookies 2 in (5 cm) from one another. Use a fork to slightly press down each mound of dough, then sprinkle more chopped pistachios on each cookie. If desired, sprinkle with a touch of sea salt flakes.
• Bake for 9 to 13 minutes, depending on the size of the cookies, until puffed and just set. Cool completely on wire racks.
• SERVING
• Bring back to room temperature before serving, or even better, reheat in a 300°F (150°C) oven for 5 minutes to get that delightful freshly baked flavor again.
• STORAGE
• Store in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies in an airtight storage bag or container for up to 2 months.