Ingredients
Scale
- ½ cup pistachios (70 g)
- 1 ¾ cups all-purpose flour (219 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup salted butter (168 g, softened)
- ¾ cup light brown sugar (165 g)
- ¼ cup granulated white sugar (50 g)
- 2 egg yolks (at room temperature)
- 1 tablespoon vanilla extract
- 6 oz dark chocolate bars (170 g, chopped (60% cacao))
- ½ cup pistachios (70 g, roughly chopped)
- Flaky sea salt (extra chopped chocolate, and extra chopped pistachios for sprinkling on top of cookies)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Pulse the pistachios in a food processor until finely ground. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy.
- Add egg yolks, vanilla extract, and ground pistachios, and mix until pale and fluffy.
- Gradually add dry ingredients to wet ingredients and mix until combined.
- Fold in chopped dark chocolate and pistachios with a rubber spatula.
- Scoop dough onto prepared baking sheets and bake for 10-12 minutes.
- Let cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
- After baking, use a large circular cookie cutter to shape cookies and sprinkle with extra chocolate, pistachios, and flaky sea salt. Enjoy!