Buttery cookies with dark chocolate chunks, chopped pistachios, and a touch of sea salt! These cookies will rock your world!
yield: 2 DOZEN COOKIES prep time: 10 MINUTES cook time: 12 MINUTES total time: 25 MINUTES
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
Using a mixer, cream butter and sugars together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.
Stir in the pistachios and chocolate chunks. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt.
Bake cookies for 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.
All images and text ©Two Peas & Their Pod.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (836g)|
|Recipe Makes: 1|
|Calories from Fat: 2182 (60%)|
|Amt Per Serving||% DV|
|Total Fat 242.4g||323 %|
|Saturated Fat 128.9g||645 %|
|Monounsaturated Fat 74.5g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 724.6mg||223 %|
|Sodium 4145mg||143 %|
|Potassium 1698.4mg||45 %|
|Total Carbohydrate 334.7g||98 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 320.1g|
|Protein 49.6g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3649
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