Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups (300 grams) all-purpose flour
  • 3/4 cup (63 grams) Dutch-processed cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt (plus extra for sprinkling on cookies)
  • 1 cup (2 sticks, 227 grams) unsalted butter (at room temperature)
  • 1 cup (198 grams) granulated sugar
  • 1 cup (213 grams) packed light brown sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) semi-sweet chocolate chips
  • 1 cup (120 grams) shelled pistachios

Instruction

  • Preheat oven to 350 degrees F (180 C). Line baking sheets with parchment paper or silicone liners; set aside.
  • In a medium bowl, whisk together flour, cocoa, baking soda, and 1/2 teaspoon sea salt. Set aside.
  • With a stand or hand mixer, cream together the butter and sugars for 2-3 minutes. Add in eggs, one at a time, followed by the vanilla. Scrape down the sides of the bowl and mix until well-combined.
  • Add flour mixture and beat on low speed just until incorporated. Stir in the chocolate chips and pistachios by hand.
  • Scoop the dough into heaping tablespoons and place on prepared baking sheet, about 2 inches apart. (You can either leave the scoops as they are, or roll them slightly with your hands into smooth balls. See photos above for a visual of what each will look like when baked.) Sprinkle the top of each cookie with additional sea salt.
  • Bake cookies for 9-10 minutes, until just set but still soft in the center. Do not over-bake. Remove from oven and let sit on baking sheet for 5-10 minutes, then move to a wire cooling rack. Cookies will keep well stored at room temperature for 2-3 days.