|Dark Chocolate, Pistachio and Smoked Sea Salt Cookies|
One of my current favorite cookbooks is Joy Wilson's (aka Joy the Baker) Homemade Decadence, which I posted about a couple months ago. Slowly I've been making (or baking) my way through her cookbook and I'd like to share another recipe of hers that is a creative twist on the classic chocolate chip cookie. A chocolate chip cookie with pistachios and smoked sea salt!
When I saw these cookies in Joy's book I was so intrigued by use of smoked sea salt and pistachios. I didn't have the smoked sea salt and I didn't really want to go out any buy this special (and expensive sounding) salt just for making cookies. Then when I was cleaning up my spice cabinet I found these little packets of hickory smoked sea salt that I had received from my Love with Food subscription that I had stashed away because I didn't know what to do with them. So this was a great surprise because I immediately remembered this cookie recipe!
I thought the smoked sea salt would be overpowering because the smell is very strong, so I started off with just a small sprinkling of it then I gradually added more. The smoked sea salt rounded out the sweetness, and the combination of the smoked sea salt with the dark chocolate and the pistachios made the cookies a little more savory which was wonderful.
These are not a cheap cookie to make, but this is a great recipe to pull out when you want a chocolate chip that's just a little more sophisticated but hardly stuffy. I hope you enjoy!
Note: I used Carolina Hickory Smoked Sea Salt that you can get at The Spice Lab; they also have many different types of smoked sea salt that you can try out.
Dark Chocolate, Pistachio and Smoked Sea Salt Cookies
from Joy Wilson's "Homemade Decadence" (pg. 80)
1/2 c. unsalted butter, room temperature (1 stick)
1/2 c. granulated sugar
1/2 c. light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. dark chocolate chips (I used chunks)
1 c. shelled pistachios, coarsely chopped (I left them whole)
Smoked sea salt, for sprinkling
Preheat oven to 350. Lines baking sheets with parchment paper or silicone mats.
In a large bowl, use an electric mixer to cream together the butter and the two sugars until light and fluffy, about 4 minutes. Add in egg and beat for an additional minute. Mix in vanilla.
Whisk together the flour, baking soda, and salt in a medium bowl. Gradually add the flour mixture into the butter mixer and beat on low speed until incorporated. Fold in pistachios and chocolate chips.
Scoop 1 1/2 - 2 tablespoon sized balls of cookie dough onto the lined cookie sheets, leaving about 2 inches of space between cookies. Sprinkle tops with smoked sea salt.
Bake 10-12 minutes until the edges are a golden brown. Let cookies cool for 5 minutes before transferring to a cooling rack to cool completely.
Makes between 2 dozen and 3 dozen cookies, depending on size