Whew–that’s a loooong name for a cookie. Don’t worry, the taste more than makes up for the lack of conciseness. Let’s break it down though. Dark chocolate–easy enough. Pistachios–probably an underrated nut. And smoked sea salt? Usually I’m not one to buy ingredients that I will only use once. The first time I made these guys, I ended up using regular sea salt, which honestly made for a very good cookie. Then I was at the grocery store and happened to look up and there it was: smoked sea salt. I know, I just said I don’t usually go for these types of things, but something told me to go for it. Plus I’m a sucker for smoked things (smoked cheddar will change your life!).
Well, this is a happy ending because let me tell you, this is worth the trip to the ‘fancy’ grocery store. The sweet/salty thing is pretty standard in desserts, but the smokiness is definitely something new. My first batch post smoked salt purchase, I only used it on half in case people didn’t like it. Rookie move–they went the fastest and everyone was raving about them.
As of late, these have become my ‘bring something sweet’ recipe. Though I love bringing cakes or cupcakes, you really can’t go wrong with cookies. People love them, no plate necessary and they’re easy to make! Plus these have the advantage of being pretty sexy for a cookie–and most definitely grown up.
Dark Chocolate, Pistachio Cookies with Smoked Sea Salt
from Joy the Baker
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
1 cup shelled pistachios, coarsely chopped
smoked salt for topping
Preheat your oven to 300°F. Line two baking sheets with parchment or a silicone mat and set aside.
Beat together the butter, sugar and brown sugar in the bowl of an electric mixer until it’s fluffy and light. This usually takes about 3-4 minutes depending on your preferred level of fluffiness. Add the egg and beat until well incorporated, then add the vanilla extract and mix well until it’s blended.
Whisk together the flour, baking soda and salt in a mixing bowl. Add the dry ingredients to the mixing bowl all at once. Beat on a low speed just until the dry ingredients are incorporated. Mix in the chocolate chips and pistachios by hand.
Scoop out the cookie dough onto the prepared baking sheets. Sprinkle with the smoked sea salt (if using).
Bake the cookies for about 18 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes, then move to a wire cooling rack. The cookies will last well wrapped for 5 days (though see how long they actually last…)