Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup chopped emerald green pistachios
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, beat together butter, white sugar, and brown sugar until creamy.
4. Add eggs and vanilla extract to the large bowl and beat until well combined.
5. Gradually add the flour mixture to the large bowl and mix until just combined.
6. Stir in chocolate chips and chopped pistachios.
7. Line a baking sheet with parchment paper.
8. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are lightly golden.
10. Remove from oven and let cool on the baking sheet for 5 minutes.
11. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
- Calories: 220
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 160mg
- Carbohydrates: 27g
- Fiber: 1g
- Sugar: 17g
- Protein: 3g
Substitutions for ingredients:
- Instead of unsalted butter, you can use salted butter and reduce the amount of salt in the recipe.
- You can use milk chocolate chips or white chocolate chips instead of semisweet chocolate chips.
- Instead of pistachios, you can use chopped almonds, walnuts, or hazelnuts.
Variations:
- Add 1 tsp of mint extract to the dough for a mint chocolate chip version.
- Use chopped macadamia nuts instead of pistachios for a tropical twist.
- Add 1/2 cup of shredded coconut to the dough for a coconut chocolate chip version.
Tips and tricks:
- Make sure the butter is softened before mixing it with the sugar to ensure a creamy texture.
- Don't overmix the dough or the cookies will be tough.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cookies on a platter and sprinkle some chopped pistachios on top for an extra pop of green.
Garnishes:
Sprinkle some powdered sugar on top of the cookies for a festive touch.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
These cookies are perfect on their own, but you can serve them with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough in the fridge for 30 minutes before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients. Store the cookies properly to avoid any foodborne illnesses.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who owned the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, and the rest is history.
Flavor profiles:
These cookies are sweet and nutty, with a hint of saltiness from the pistachios.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A