Dark Chocolate, Pistachio & Smoked Sea Salt Cookies

Dark Chocolate, Pistachio & Smoked Sea Salt Cookies 

adapted from Smitten Kitchen 

recipe courtesy of Melinda

makes about 24 cookies

1/2 cup (1 stick)  unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups dark chocolate chips (or coarsely chopped bar of excellent-quality chocolate)

1 cup shelled pistachios, coarsely chopped

smoked salt for topping (I bought mine @ Whole Foods)

Place rack in the upper third of the oven and preheat oven to 300 degrees F.  Line two baking sheets with parchment paper and set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy, about 4 minutes.   Add the egg and beat in for about 1 minute.  Add vanilla extract and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt.  Add the mixture all at once to the butter mixture.  Beat on low speed until just incorporated.  Finally mix in the chocolate chips and nuts.

Dollop or scoop cookie dough by the 2 tablespoonful onto prepared baking tins.  Leave about 2 inches of room between each cookie.  Sprinkle generously with smoked sea salt.

Bake cookies for 18 minutes, or until just golden brown.  Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.  Cookies will last, well wrapped at room temperature for up to 4 days… as if they’ll last that long.