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. 

Coconut Granola

This has become a morning staple at our house. It is SO good and so versatile - you can sprinkle it on top of your favorite yogurt, add it to these pancakes, or just eat a bowl of it topped with your favorite fruit (dried or fresh) and milk (cow's, almond, soy). But where this really shines is at about 8:30 at night when you are really hankering for something sweet. A small bowl of this topped with vanilla almond milk...it's the stuff my dreams are made of. 

I like that you can twist this recipe to fit your tastes. Try different combinations of nuts or replace the canola oil with coconut oil. Maybe add a little cinnamon and nutmeg? Whatever you think will taste good or whatever you have in your cupboards.

Recipe from my dear friend, Becca

Makes 12 cups of granola

6 cups rolled oats (I just use Old Fashioned Oats)

4 cups of nuts, chopped (I like a combination of almond, cashews and sunflower seeds)

1 1/2 cups shredded coconut

3/4 cup dark brown sugar

3/4 cup pure maple syrup

1/2 cup canola oil or coconut oil

1 1/2 teaspoons kosher salt

Preheat your oven to 250 degrees and line 2 full-size baking sheets with parchment paper. If you don't have full-size sheets, I would recommend halving the recipe and using two half-size sheets instead. 

In a very large mixing bowl, combine the oats, nuts, and coconut, and mix thoroughly.

In a separate bowl, whisk together the sugar, maple syrup, oil and salt. Pour over the oat mixture and mix with a big wooden spoon until everything is evenly coated with the wet ingredients. 

Spread evenly onto prepared cookie sheets - the granola should not be thicker than 1/2 of an inch or it won't crisp in the oven. 

Bake for 45-60 minutes, or until the granola starts to turn golden brown. Remove from oven and cool completely on the the baking sheets before breaking it up and storing in an airtight container or zip-top bag. 

Enjoy! Let me know what you think when you've made it and what combination of nuts/oil you used!