Pistachio Chocolate Chip Cookies

Sweet, salty and crunch pistachios folded in a chewy and gooey chocolate chip cookies. 

These chocolate chip cookies are almost perfect, they are sweet, salty, crunchy, gooey chocolate, soft inside and slightly crispy. Its a party in your mouth when you 

Pistachios have to be my favorite nut to eat, they are sweet and salty all in one little shell.

I love chocolate chip cookies, they have to be my favorite kind of cookie but a really good chocolate chip cookie is really hard to come by.

Most of them just don't have enough chocolate chips in them and I like a lot of chocolate.  These cookies have a ton of chocolate and crunchy pistachios.

If you like recipe you'll like these:
Black and White Mocha Cookies
Leftover Candy Cookie Bars
Hot Chocolate Cookies
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Pistachio Chocolate Chip Cookies 

Time

Prep: 20 minutes 
Baking: 10 to 12 minutes
Chilling: At least 4 hours or overnight

Ingredients

1 cup (2 sticks) Unsalted Butter, softened 
2 cups Dark Brown Sugar, packed
3 1/2 cups Unbleached All Purpose Flour
2 large eggs, room temperature
1 tablespoon Pure Vanilla Extract
1/2 teaspoon Fine Sea Salt
2 teaspoons Baking Soda
1 teaspoons Baking Powder
3 cups Chocolate Chips, I used a combo of semi-sweet, dark and milk
1 cup Shelled Pistachios, roughly chopped

1. In a medium size bowl, whisk together 3 cups flour, baking soda, baking powder and sea salt.
2. In a large bowl, cream together softened butter and brown sugar on medium-high for about 3 minutes until light and fluffy.
3. Add in vanilla extract then add flour mixture and eggs in three parts, starting with flour and ending with flour. Toss the last 1/2 cup of flour with the chocolate chips and pistachios. Fold them into the batter.
4. Cover with clingwrap  and chill in the fridge for at least 4 hours. Overnight is best.
5. Preheat oven to 350 degrees and cover two to three cookie sheets with parchment paper. Scoop two tablespoons worth of cookie dough out and shape into a ball.
6. Bake for 10 to 12 minutes or until lightly golden brown. Cool on cookie sheet for 10 minutes then transfer to a wired rack to cool completely.

To freeze: Just scoop cookie dough out and place them evenly in a ziptop bag. For baking you may have to bake them 2 minutes longer.
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