Description
A batch of soft, chewy cookies flavored with honey and almond, finished with a kiss of sea salt and crunchy pistachios.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt, plus extra for finishing
- ½ cup honey
- 1 cup shelled pistachios, coarsely chopped
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment or silicone liners.
- In a large mixing bowl (or the bowl of a stand mixer), beat the softened butter with the granulated and brown sugars until the mixture is pale and airy — about 3–5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts until evenly distributed.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and the teaspoon of sea salt.
- With the mixer on low, gradually blend the dry ingredients into the butter mixture just until no streaks of flour remain. Avoid overworking the dough.
- While the mixer runs on low, slowly pour in the honey and mix until it’s incorporated and the dough looks glossy.
- Fold the chopped pistachios into the dough by hand so they remain evenly scattered.
- Cover the bowl and refrigerate the dough for at least 2 hours (overnight yields even better texture and flavor).
- Scoop rounded tablespoons of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly sprinkle each mound with a pinch of sea salt.
- Bake 9–11 minutes, or until the edges are golden and the centers are set but still soft. Remove the pans and allow cookies to rest a few minutes on the sheet before transferring to a wire rack to cool completely.
Notes
- Use room-temperature butter so it creams properly and creates an airy cookie base.
- Don’t overmix once you add the flour — stop as soon as the dough comes together to keep cookies tender.
- Chill the dough to control spreading and deepen the flavor. Overnight is ideal.
- Oven temperatures vary — start checking at 9 minutes to avoid overbaking.
- Try swapping half the pistachios for chopped almonds, or fold in a handful of dark chocolate chips for a richer treat.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.