Cardamom Pistachio Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
These cardamom pistachio chocolate chip cookies have all the deliciousness of regular chocolate chip cookies, but also some added flair from the cardamom and pistachios.
Serves: 3½ dozen
Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon cardamom
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 ½ teaspoon vanilla
  • 1 cup dark chocolate chips
  • 1 cup unsalted shelled pistachios
  • Sea salt, for sprinkling
Instructions
  1. In a medium bowl, combine the flour, cardamom, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer, beat the butter and sugars until light and fluffy, about 3 minutes.
  3. Beat in the egg and vanilla.
  4. Add the dry ingredients and mix until just combined.
  5. Stir in the chocolate chips and pistachios (feel free to chop up the pistachios a bit).
  6. Transfer dough to a sealed container and refrigerate for 24-72 hours.
  7. When ready to bake preheat the oven to 350 degrees and line cookie sheets with parchment paper.
  8. Drop dough by rounded teaspoons (or cookie scoop) on the cookie sheets, leaving an inch or two between each cookie.
  9. Bake for 10-12 minutes. Sprinkle a bit of sea salt on the cookies, then let them sit on the pan for 2 minutes before transferring to a cooling rack to cool completely.
Notes
The more you let the dough soften after pulling it out of the fridge, then more they will spread in the oven.
Recipe by Just J.Faye at https://www.justjfaye.com/2015/02/21/cardamom-pistachio-chocolate-chip-cookies/