Servings: 24 cookies
Calories: 150kcal
Equipment
- mixing bowl
- baking sheet
- Whisk
- spatula
Ingredients
For the Dough
- 2.25 cups all-purpose flour providing texture and structure
- 1 tsp baking soda gives perfect rise
- 0.5 tsp sea salt enhances flavor
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar contributes to sweetness
- 0.75 cup brown sugar packed, adds moisture
- 2 large eggs acts as a binder
- 2 tsp vanilla extract infuses warmth and sweetness
For the Mix-Ins
- 1 cup pistachios toasted and chopped
- 1 cup chocolate chunks semi-sweet or dark
For the Finishing Touch
- flaky sea salt for topping
Instructions
How to Make
- Preheat your oven to 350°F (175°C).
- Whisk together the all-purpose flour, baking soda, and sea salt in a medium bowl.
- Cream the softened butter with the granulated and brown sugars in a large mixing bowl until light and fluffy.
- Beat in the large eggs one at a time along with the vanilla extract.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the toasted and chopped pistachios along with the chocolate chunks.
- Scoop generous tablespoons of dough onto lined baking sheets.
- Bake for 10-12 minutes until the edges are golden but centers remain soft.
- Cool the cookies on wire racks for a few minutes before serving.
- Optional: Sprinkle additional flaky sea salt on top while still warm.
Notes
Ensure butter is softened to create a light and fluffy mixture. Avoid overmixing the dough for the best texture. Check cookies at the 10-minute mark to prevent overbaking.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 120mg | Potassium: 85mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg
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