Pistachio Milk Chocolate Chip Cookies


1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter(8 oz),room temperature
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)
2 extra-large eggs (I used large egg instead)
2 teaspoons almond extract (I replaced wt vanilla extract
1/4 orange oil or 2 large grated zest oranges( I omit both)
1 1/2 cups (7.5 oz) milk choc chips
1 1/2 shelled pistachios,salted or unsalted,left whole( I crushed coarsely)
Yield about 4 1/2 dozen


Preheat the oven to 375 F with rack in the center position.Line 2 baking sheets with silicone pan liners or parchment paper.
Sift the flour ,baking soda and salt into a medium bowl.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.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.Let the cookies cool on the baking sheets for 2 minutes,then transfer them to a wire rack to cool.
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.




Lesley's picture

thank you:P

Desiree Mellon's picture




If you like flat,crisp,chewy cookies,slam the cookie sheets down on a work surface halfway through the baking time.If you like softer cookies,skip this step.
These make great freeze and serve cookies:
Form the dough into 2 logs 10 inches long and about 2 inches wide.Wrap the logs in plastic wrap and again in aluminum foil and freeze for up to 3 months.
To bake:Use a sharp knife to cut the still frozen dough into 3/4 inches slices. place the slices 2 inches apart on prepared baking sheets and allow them to defrost for 15 minutes before baking them according to the directions above.


4.5 dozen


Monday, November 30, 2009 - 3:22pm


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