Pistachio Milk Chocolate Chip Cookies – Eat With Your Eyes


Ingredients: 2 1/4 cups (11.25 oz) all purpose flour,2 teaspoons almond extract (I replaced wt vanilla extract,1 teaspoon baking soda,2 extra-large eggs (I used large egg instead),3/4 cup (6oz) granulated sugar( I reduced to ½ cup),3/4 cup (6 oz) light brown sugar,packed(I reduced to ½ cup),3/4 cup (6 oz) light brown sugar,packed(I reduced to ½ cup),1 1/2 cups (7.5 oz) milk chocolate chips,zest of 2 oranges,1 1/2 cups shelled pistachios,1/2 teaspoon salt,2 sticks unsalted butter (8 oz),room temperature

  1. Place the butter,granulated sugar and brown sugar in a large mixing bowl.Using an electric mixer set on high speed,beat the mixture until it is light and fluffy,about 2 minutes.Reduce the mixer speed to low and add in the eggs,one at a time, and mix zest and finally the flour.When the flour mixture is totally incorporated,mix in the chocolate chips and nuts.Drop the dough by rounded tablespoons on the prepared sheets,placing the portions 2 inches apart.
  2. Bake the cookies,one sheet at a time, until they just begin to brown around the edges,10-12 minutes.The center should remain pale.
  3. Let the cookies cool on the baking sheets for 2 minutes,then transfer them to a wire rack to cool.
  4. Bake the remaining cookies in the same way. (You do not have to replace the lining material for subsequent batches).Store in an airtight container at room temperature for up to 2 weeks.


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