Sunday, April 3, 2011

Chocolate Chip Pistachio Cookies


I hope you can bear with me on my search to find the best chocolate chip cookie recipe!  So far I have baked my way through about 5 different recipes and plan to continue as long as variations exist.


After making the Ultimate Chocolate Chip Cookie, a recipe which improved upon that of Toll house, my next test was to try out the Toll house recipe.  So I did, and I was disappointed.  The cookies came out very flat and crispy and it wasn't because I over-baked them.


So imagine my luck when I came across this latest recipe whose author had the same issue with the Toll house recipe as me.  I recently bought shelled pistachios and thought they would add a nice salty contrast to the chocolate chips, so I threw those into the batter.  The cookies came out puffy and chewy and just the way I wanted.

Chocolate Chip Pistachio Cookies
adapted from Nancy Creative
(3 PointsPlus per serving)

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar (I used 1/2 cup light brown and 1/4 dark brown)
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1-1 1/2 cups shelled pistachios

Directions

Preheat the oven to 375° F. Combine flour, baking soda and salt in small bowl; set aside.  In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually add in flour mixture to the egg/sugar mixture.  Stir in chocolate chips and pistachios.  

Drop the dough on a parchment lined baking sheet, making sure to leave 2 inches in between each round.  If you want to make jumbo cookies then use about 1/4 cup of dough and roll into rounds.  Bake these about 4-6 at a time.  If you want to make regular sized cookies use about 1 tablespoon of dough and bake about 9-12 at a time.

Bake the jumbo cookies 13 to 14 minutes and the regular cookies 10-12 minutes, or until lightly golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Because I made 4 jumbo cookies my total batch made about 55 cookies!  (serving size = 1 cookies, 3 PointsPlus per serving)


The Ultimate Chocolate Chip Cookie still tops my list, but this recipe deserves to be made again! 

3 comments:

  1. Very nice - pistachios and chocolate are such a great combination (and now I want to make pistachio brownies). The recipe looks like the Betty Crocker recipe that I have memorized - works so well for any add-ins - dried fruit, chocolate, nuts...

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  2. I have made the Toll house recipe for years, ever since I was in high school and was addicted to them.
    Here is my secret - refrigerate them.
    Now, I am an English major, so I only took a few sciences, but what I understand that is the refrigeration time allows something to do something to something else (I think there was hydration in that sentence somewhere).
    I did a little "experiment" (and by experiment, I mean that I made two batches but was only patient enough to refrigerate one), and the batch that was refrigerated overnight turned out a LOT better than the one that wasn't.
    Now, here's the rub - it's awfully hard to refrigerate a cookie you want NOW. But even an hour is supposed to help.
    Good luck on your quest!
    http://decadentphilistines.blogspot.com

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  3. Oh yum....pistachios are a wonderful addition to a chocolate chip cookie.

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