Any day is a good day for a chocolate chip cookie. For many of us, chocolate chip cookies evoke memories of being in our mom or grandmothers kitchen and waiting while those freshly baked cookies came out of the oven so that you could get the first bite. As a kid I loved the batter in all honesty…yes yes I know you aren’t technically supposed to eat it but it was one of my favorite parts…cake batter, cookie batter and BROWNIE batter. This kept me occupied while the baking was finishing up. These days I am a little more patient and probably don’t eat as much batter but love sweet things nonetheless.
While technically I was celebrating National Chocolate Chip Cookie Day which was a few days ago, these cookies can be done whenever you want and you can eat them whenever you want. I adapted this recipe from Pinch of Yum, a really incredible food blog I follow by adding some of my own touches. The end product resulted in a soft, pillowy cookie with a chocolate richness and slight crunch from the pistachios. I also switched up the type of flavor extract used which gave it a delicious twist.
I hope you enjoy this recipe!!!
Soft & Chewy Chocolate Chip Pistachio Cookies
- 1 3/4 Cup All Purpose Flour
- 1 Cup Brown Sugar
- 1/2 Cup Unsalted Butter
- 1 Large Egg
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 3/4 Cup Semi Sweet Enjoy Life Foods Mini Chips
- 1/4 Cup Sea Salt Pistachio
- 1 Tsp Pure Orange Extract
Melt the butter until soft but not all the way melted. About 45 seconds. Hand mix the butter and sugar until well mixed. Add egg and extract until integrated - don't over mix it. Add flour, baking soda & salt. Mix until everything is incorporated. Add chips & pistachios and mix just enough until mixed well in the batter. Form medium sized rounds or large sized depending on how big you want your cookies to be. Bake for 10 minutes.
Soft & Pillowy
So much chocolate!!
Eat all the Chocolate!
Life as a Maven