Indulgent Pistachio and Dark Chocolate Chunk Cookies You’ll Love
These Pistachio and Dark Chocolate Chunk Cookies are a delightful blend of crunchy and rich flavors that will impress any guest.
Equipment
- baking sheet
- Parchment Paper
- Mixing bowl
- whisk
- Spoon
- Freezer
Ingredients
For the Base
- 120 g Pistachios Adds a delightful crunch and nutty flavor; feel free to substitute with walnuts or your favorite nut.
- 90 g Dark Chocolate Provides a rich chocolatey taste; ensure you use dairy-free chocolate for a vegan treat.
- 75 g Melted Butter Contributes to the richness and texture; vegan butter or coconut oil can serve as great alternatives.
- 105 g Coconut Sugar Sweetens the cookies with a hint of caramel flavor; brown sugar can be used for a different sweetness profile.
- 123 g Cashew Milk Adds moisture to the dough; swap it with almond or oat milk if preferred.
- 2 tsp Vanilla Paste Enhances the flavor depth; vanilla extract works as a lovely substitute.
For the Rising
- 1 tsp Baking Powder Essential for achieving the perfect rise; make sure it’s fresh for best results.
- 0.5 tsp Baking Soda Works with baking powder for a fluffy texture.
- 0.5 tsp Kosher Salt Balances the sweetness in the cookies; regular salt can substitute if kosher isn’t on hand.
For the Structure
- 180 g Spelt Flour Provides structure and texture; choose all-purpose flour for a gluten-free version if desired.
Instructions
How to Make
- Prepare Ingredients: Start by chopping the pistachios and dark chocolate into roughly equal-sized pieces for even distribution. Reserve a handful of pistachios for topping those delicious cookies later.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and coconut sugar until the mixture becomes clumpy. Then, pour in the cashew milk and vanilla paste, mixing until smooth and creamy.
- Combine Dry Ingredients: Add the baking powder, baking soda, and kosher salt to the wet mixture, whisking until everything is thoroughly combined and fluffy.
- Incorporate Flour: Gently fold in the spelt flour until just combined. Next, stir in the dark chocolate chunks and most of the chopped pistachios until evenly spread throughout the dough.
- Chill Dough: Scoop the dough onto a baking sheet lined with parchment paper. Freeze the dough balls for 20-30 minutes to help them maintain their shape while baking.
- Bake: Preheat your oven to 350°F (175°C) and bake the chilled cookies for about 12 minutes, or until their edges start turning golden brown and delicious.
- Cooling: Once baked, let the cookies cool completely on a wire rack. This prevents any residual heat from making them too soft as they cool.
- Optional: Serve warm with a drizzle of melted dark chocolate on top for an extra indulgent treat!
Notes
Ensure your dough is chilled properly before baking to prevent cookies from spreading too much. Always check that your baking powder is fresh for optimal rise.