Raindrops on Roses, and Whiskers on Kittens… Yes, today’s recipe is about my favorite things, and while I have quite a few of those when it comes to food, today we’ll focus on just two: pistachios and chocolate! Melted dark chocolate mixed in with white chocolate chips and nuts in a dense, fudge-like cookie is an amazing treat I have dubbed Black and White Pistachio Cookies.
I’ve been dreaming of these cookies for at least 3 months, and a little bag of pistachio meats from Trader Joe’s finally made it a reality. Really, who has time or self control enough to remove the shells from 1 cup of pistachios without eating them all immediately for your trouble? Not me, sadly. If you do surmount that challenge, please do come back and share it with the rest of us who took the easy way out.
As I explain in the recipe below, these cookies are nothing short of miraculous straight out of the oven, or even under-baked just slightly, but they will make a huge mess… Even getting them from the pan to the cooling rack can be a challenge. So just weigh your options: taste versus look. If you want a pretty presentation, keep baking for a few extra minutes and let them cool completely before serving. However, if you want the type of cookie that you MUST EAT NOW, pull it out quickly and only give it a little bit of cooling time to avoid burning your tongue, and then pour yourself a big glass of milk because these babies are intense!
1 cup chopped dark chocolate, preferably over 70% cacao (approximately 200 grams)
4 tablespoons butter, unsalted
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (120 grams)
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose flour (200 grams)
2 tablespoons dark cocoa powder (I used Hershey's Special Dark)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup white chocolate chips (approximately 6 ounces)
1 cup roughly chopped pistachio meats (unsalted - I got mine in a bag from Trader Joe's to save time)
1 tablespoon of powdered sugar, optional
Heat the oven to 325 degrees Fahrenheit.
In a double boiler melt the chopped dark chocolate and butter, mixing constantly. Remove and allow it to cool to room temperature while you proceed.
In the bowl of a stand mixer, beat the sugars with the eggs.
Drizzle in the chocolate into the sugar and eggs (be sure the chocolate isn't piping hot or you'll cook the eggs).
Add the vanilla to the mixture.
In a separate bowl, sift the flour, cocoa, baking powder and salt together.
Add the flour into the mixer a quarter cup at a time until it has just all combined.
Try to avoid chilling the dough (it gets REALLY hard to scoop), and just place 3 ounce balls of dough squashed flat into baking sheets prepared with parchment paper or a silpat, with a little bit of room in between to allow the cookies to spread a touch.
Bake for about 15 minutes, until the tops crack.
Remove from the oven and allow them to remain on the hot baking sheet for at least 5 more minutes, so that they won't fall apart when you move them.
Remove to a cooling rack and allow to cool completely (if you can wait that long... they're messy when warm, but oh so good)
Finally, sprinkle powdered sugar, if you like, over the cookies right before serving.
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