Dark Chocolate Sea Salt Pistachio Cookies

These cookies are the PERFECT blend of sweet and salty. I have recently acquired a taste for nuts in my desserts but even if you aren't a fan I think you will like these. The pistachios still retain their crunch after baking so there is this great combination of warm, soft cookie with a touch of sweet chocolate and a salty crunch of nut. 

Side note: I highly recommend buying shelled pistachios because time is money and pistachios are a pain the buttocks to shell. 

That's a scientific fact. 

Confession: I used semi-sweet chocolate chips since that was all I had on hand.  I don't think the integrity of the cookie was harmed by using the wrong chocolate. They were still dang delicious. 

Recipe adapted from Two Peas in their Pod
Makes 2 dozen cookies

Ingredients:
1 ¾ cups all-purpose flour
½ teaspoon sea salt
¾ teaspoon baking powder 
½ teaspoon baking soda

½ cup unsalted butter, at room temperature

¼ cup granulated sugar

¾ cup light brown sugar

1 large egg

1 teaspoon vanilla extract

¾ cup pistachios, shells removed and coarsely chopped

1 cup, chopped dark chocolate (or, ahem, semi-sweet chips)

sea salt, for sprinkling

Directions:

Preheat your oven to 350* and line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, salt, baking powder and baking soda. Add the chocolate and pistachios and stir until they're coated in the flour. 

Using a stand mixer, cream butter and sugars on high until light and fluffy, 3 minutes. Turn mixer to low speed and add the egg and vanilla, then turn to high and whip for 2 more minutes. Scrape down the sides of your mixing bowl. With your mixer on low, slowly add in the dry ingredients and mix until just incorporated. 

Pull out your cookie scoop and form tablespoon-size balls of dough. Place on your prepared baking sheets about 2 inches apart. Get your hands wet with a little water, shake off the excess and then press down slightly on the tops of each dough ball. The water keeps your hands from sticking. Sprinkle each cookie with a little bit of sea salt.

Bake cookies for 10-12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 2 minutes and then transfer to a wire cooling rack. 

You may eat them as soon as you are no longer in danger of burning your tongue. IF you have the self-control.