Variations. This time, I chopped up some dark chocolate and pistachios for the yummiest cookie combination in a long time.
I used the big dark chocolate BAR from Trader Joe’s – so good.
And please do not leave these cookies in the oven too long. Even if they looked completely undercooked, remove remove remove.
- 1/2 cup unsalted butter, room temp.
- 3/4 cup heaping coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 1.25 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped dark chocolate
- 3/4 cup shelled pistachios, coarsely chopped
Preheat oven to 300 F. Line your baking sheets with parchment paper.
In a large bowl, using an electric hand mixer, beat the butter and sugar for 2-3 minutes. Add in the egg and vanilla and beat to incorporate.
In a medium bowl, whisk together the flour, baking soda and salt.
Add the dry mixture all at once to the wet mixture. Beat on low speed until fully incorporated. Lastly, fold in the pistachios and dark chocolate.
Scoop cookie dough onto your baking sheets, leaving some room in between for spreading.
Bake for 10-12 minutes. Remove from oven even if they look uncooked. Let them stand on the cookie sheet for 5 minutes prior to transferring to cooling wrack.
Yields 24 cookies.