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Triple Chocolate Pistachio Cookies

Triple Chocolate Pistachio Cookies // FoodNouveau.com

December 1st: Time to draft your holiday baking plans! Me? I like to start early. In fact, I start planning as soon as I flip the calendar page to the month of November! Yes, I’m one of those (slightly) annoying Christmas-lovers who actually like holiday music and light up the tree way too early. When it comes to baking, there are four reasons why I plan way in advance:

  1. It puts me in a jolly mood for two months straight. (I can’t help it!)
  2. It creates a mouth-watering variety of delicious treats we can dip into at will (we don’t wait for the actual holidays to indulge).
  3. It provides me with a cool supply of homemade gifts (saving me from annoying trips to busy malls).
  4. It saves me a lot of time—and stress—when the holidays actually roll around.

Every year, I bake a combination of classic and new recipes. Chocolate chip always make an appearance—is there a more popular cookie than choc chip cookies?—and this year I’ve decided to go all in on the cacao levels. These triple chocolate pistachio cookies contain dark chocolate disks (for the gooey factor), milk chocolate chips (for a touch of sweetness), and dark cocoa powder (for the deep flavor and super dark color). Although these cookies are great year-round—as my permanent stash in the freezer will tell you—the pistachios give them a bright, festive touch. If you don’t have pistachios, you can use hazelnuts instead.

I usually make giant cookies out of this triple choc cookie dough, but for the holidays, I made smaller cookies so I can bag them and hand them out as treats. As always, ice cream scoops (also called cookie scoops) are what you need to measure out cookie dough quickly and easily. I use a large scoop (3 tbsp/45 ml capacity) to make giant (3½-in/8-cm) cookies, and a medium scoop (1½ tbsp/22 ml capacity) to make smaller (2-in/5-cm) cookies. You’ll find clear bags to package cookies in individual portions right here.

Triple Chocolate Pistachio Cookies // FoodNouveau.com

Makes about 18 giant cookies, or 48 smaller cookies.

Triple Chocolate Pistachio Cookies

These festive Triple Chocolate Pistachio Cookies go all in on the chocolate levels! A crowd pleasing treat that doubles as a delicious homemade gift.

15 minPrep Time

10 minCook Time

25 minTotal Time

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INGREDIENTS

For the cookies
1 cup (250 ml) unsalted butter (2 sticks)
¾ cup (175 ml) cane sugar
¾ cup (175 ml) brown sugar, packed
2 eggs
1 cup (250 ml) whole wheat bread flour (or substitute all-purpose flour)
¾ cup (175 ml) dark cocoa powder, sifted
1 tsp (5 ml) baking powder
1 cup (250 ml) dark chocolate chunks (I like to use dark chocolate disks)
½ cup (125 ml) milk chocolate chips
½ cup (125 ml) shelled pistachios, coarsely chopped
For the topping
½ cup (125 ml) shelled pistachios, coarsely chopped
Coarse sea salt (optional)

METHOD

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, cream the unsalted butter, cane sugar, and brown sugar together until light and fluffy, beating at high speed about 4 minutes. Add the eggs, one at a time, making sure the first egg is well incorporated before adding the second one.

In a second mixing bowl, whisk the flours, cocoa powder, and baking powder together. Add the dry ingredients to the wet ingredient, mixing at low speed just until incorporated. Using a spatula, fold in the dark chocolate chunks, milk chocolate chips, and chopped pistachios. The mixture will be quite stiff at this stage.

Portion out the dough on the parchment paper-lined baking sheets: Use a large scoop (3 tbsp/45 ml capacity) to make giant (3½-in/8-cm) cookies, and a medium scoop (1½ tbsp/22 ml capacity) to make smaller (2-in/5-cm) cookies. Make sure to space cookies 2 in (5 cm) from one another. Use a fork to slightly press down each mound of dough, then sprinkle more chopped pistachios on each cookie. If desired, sprinkle with a touch of sea salt flakes.

Bake for 9 to 13 minutes, depending on the size of the cookies, until puffed and just set. Cool completely on wire racks.

SERVING

Bring back to room temperature before serving, or even better, reheat in a 300°F (150°C) oven for 5 minutes to get that delightful freshly baked flavor again.

STORAGE

Store in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies in an airtight storage bag or container for up to 2 months.

http://foodnouveau.com/recipes/desserts/cookies/triple-chocolate-pistachio-cookies/

A very special Canadian Cookie Collaboration between the Canadian Food Creatives and the Canadian Christmas Cookie Exchange. #CDNFoodCreatives // FoodNouveau.com

My Triple Chocolate Pistachio Cookies are part of a very special Canadian Cookie Collaboration between the Canadian Food Creatives and the Canadian Christmas Cookie Exchange. #CDNFoodCreatives

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17 Responses to Triple Chocolate Pistachio Cookies

  1. Chocolate and pistachios are such great combination, there is nothing better than putting them together in a cookie ! Love your pictures, the cookie bags look like ornaments,but they probably would not make it to the X’mas tree in my house as they would be all gone ! Thanks for sharing !

  2. Triple deliciousness! Fantastic recipe Marie. And I’m with you – I’d much rather bake a few dozen cookies than rush around a hectic mall. Hope you have the loveliest of holidays this year!

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