I found a bag of pistachio nuts in my parents’ pantry and, with my current chocolate craving, decided I just had to make cookies.
Whenever I make these, I divide the dough into two rolls and freeze one for later slicing, baking and eating.
Big pistachio and deep chocolate flavor. So very yummy.
Chocolate Pistachio Slice and Bake Cookies
1 ½ cup all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
½ cup unsalted butter, softened
3/4 firmly packed brown sugar
1 teaspoon vanilla extract
½ cup shelled, chopped roasted pistachio nuts
coarse salt for sprinkling
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cocoa powder. Set aside.
In the bowl of a stand mixing, beat together butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Beat in vanilla and then scrape down the bowl. Add in the flour mixture and mix until combined. Stir in the pistachios.
Divide the dough in half and place on plastic wrap and then wrap into logs. Refrigerate at least 30 minutes or place in the freezer until ready to use.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Remove dough from refrigerator. If you are taking it from the freezer, let it sit at room temperature for 30 minutes. Unwrap the dough and cut into ½ inch rounds. Set on baking sheet. Sprinkle each cookie with coarse salt.
Bake for 10-12 minutes or until the centers appear set. Transfer the cookies to a wire rack and let cool for 10 minutes. Store in an airtight container.