Jumbo Pistachio and Milk Chocolate
ACTIVE: 25 minutes TOTAL: 1 hour 40 minutes
Green pistachios and milk chocolate come together in these generously sized cookies.
1 cup butter
1 cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon milk
2 teaspoons vanilla extract
2½ cups bread flour or all-purpose flour
1 teaspoon salt
12 ounces milk chocolate, coarsely chopped
1½ cups pistachios, coarsely chopped
1. In a small saucepan, melt butter over low heat; cool slightly. Transfer the melted butter
to a large mixing bowl. Add brown sugar and granulated sugar. Beat with an electric mixer
on medium speed for about 2 minutes or until light.
2. In a small bowl, whisk together egg, egg yolk, milk and vanilla. Add to the butter mixture.
Beat on low speed just until combined. Beat in flour and salt just until combined. Stir in
chocolate chunks and pistachios. Cover and chill for 1 hour.
3. Preheat oven to 350°F. Line baking sheets with parchment paper. Using a ¼-cup measure
or scoop, drop mounds of dough about 3 inches apart onto the prepared pans. Bake for 10
to 12 minutes or until edges are light brown (centers may still appear moist). Cool on the
pans for 2 minutes. Transfer to wire racks and let cool.
Calories 277, Fat 15g, (sat 8g), Cholesterol 38mg, Carbs 31g, Fiber 2g, Total sugars 18g,
Protein 5g, Sodium 175mg, Potassium 159mg.
To Store: Layer cookies between sheets of wax paper in an airtight container.
Store at room temperature for up to 3 days or freeze for up to 3 months.