Chocolate Pistachio Cookies

Ingredients

• 0.5 cup unsalted butter (softened)
• 0.5 cup granulated sugar
• 0.5 cup brown sugar (packed)
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1.25 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 2 tsp instant espresso powder (Included based on the author’s description of coffee as a featured flavor.)
• 0.5 tsp baking soda
• 0.5 tsp fine salt
• 1 cup dark chocolate chips or chopped dark chocolate (Estimated; the source identifies the cookies as double chocolate.)
• 0.75 cup pistachios (roasted and roughly chopped; some may be reserved for topping)
• 0.25 cup granulated sugar (For the optional caramelized pistachios; inferred from the section heading visible in the source.)
• 1 tbsp water (For the optional caramelized pistachios; inferred.)
• 0.25 cup heavy cream (For the optional ganache topping; inferred from the author’s ganache discussion.)
• 2 oz cocoa butter (For the optional ganache topping. The author says cocoa butter is used instead of white chocolate and is not tempered.)
• 1 tbsp unsweetened cocoa powder (For the optional ganache topping; inferred.)

Steps

1. 1

   Because the complete method is not visible in the supplied source, prepare the ingredients and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. 2

   To make the optional caramelized pistachios, place the sugar and water in a small saucepan over medium heat. Cook without stirring until the sugar dissolves and turns a golden amber color.

3. 3

   Add the pistachios to the caramel and stir carefully to coat them. Spread them on parchment paper, let them cool completely, then break or chop them into pieces.

4. 4

   Cream the softened butter, granulated sugar, and brown sugar in a mixing bowl until light and fluffy, about 2–3 minutes.

5. 5

   Add the egg and vanilla extract and mix until smooth and fully incorporated.

6. 6

   In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.

7. 7

   Add the dry ingredients to the butter mixture and mix just until no dry flour remains. Do not overmix.

8. 8

   Add the dark chocolate and chopped pistachios. Fold until evenly distributed through the dough.

9. 9

   Portion the dough into 12 equal balls and arrange them on the prepared baking sheets, leaving at least 2 inches (5 cm) between cookies. Press the tops lightly and add caramelized pistachios if using.

10. 10

    Bake one sheet at a time for approximately 10–12 minutes, until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a rack.

11. 11

    For the optional ganache, heat the cream until steaming but not boiling. Pour it over the cocoa butter and cocoa powder, let it stand briefly, then stir until smooth. The source notes that cocoa-butter ganache can be temperamental and is not tempered.

12. 12

    Once the cookies are completely cool, pipe or spoon small decorative dollops of ganache on top. The ganache topping is optional; the cookies may be served plain.

Notes

The supplied page excerpt is truncated by a subscription wall immediately after the heading “For the Caramelized Pistachios.” The quantities and method above are therefore a reconstruction, not a faithful extraction of the author’s complete recipe. The author explicitly says the ganache topping is optional and uses cocoa butter instead of white chocolate; it may be more temperamental because the cocoa butter is not tempered.

Nutrition per serving

• dessert
• cookies
• chocolate
• pistachio
• coffee-flavored
• baked
• optional-ganache
• vegetarian