Vincent’s Pistachio-Dark Chocolate Chip Cookies

Ingredients

• 0.25 cup crushed pistachios
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, melted
• 0.75 cup brown sugar
• 0.75 cup white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup crushed pistachios
• 0.5 cup dark chocolate chips

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
2. Place 1/4 cup crushed pistachios in a food processor and process to a powder.
3. Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
4. Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
5. Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
6. Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.