Ingredients

The following ingredients have 4 Servings
  • 4 oz unsalted butter (at room temperature)
  • 4.5 oz pistachio butter ((1/2 cup))
  • 2.33 oz granulated sugar ((1/3 cup))
  • 3.75 oz packed brown sugar ((1/2 cup))
  • 1 egg (at room temperature)
  • 1 tsp vanilla extract
  • 6.75 oz all-purpose flour ((1 1/2 cups))
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 oz dark chocolate ((1 cup) coarsely chopped )
  • 1/2 cup roasted, salted pistachios

Instruction

  • Prepare the dough at least a few hours in advance. Combine the butter, pistachio butter, and both sugars in the bowl of a large stand mixer fitted with a paddle attachment and cream on medium speed until fluffy, for 1-2 minutes.
  • Add the egg and vanilla extract and mix on medium until well-blended.
  • Whisk together the flour, baking powder, baking soda, and salt in a small bowl, then add the dry ingredients to the large mixing bowl and mix on slow speed until the flour is almost entirely incorporated.
  • Stop the mixer and finish mixing by hand, scraping the bottom and sides of the bowl well. Add the chocolate chunks and pistachios and stir them in.
  • Scrape the dough out onto a piece of plastic wrap and wrap it tightly. Chill it for at least a few hours (overnight is even better).
  • Preheat the oven to 350 F. Line several baking sheets with parchment. Scoop the dough into balls, using about 2 tbsp dough per ball. You should get about 18-20 cookies.
  • Bake at 350 F for 9-10 minutes, until they're puffed and have lost some of their raw shine--they should still look a little underdone, however. Let them cool on the baking sheets, then enjoy!