pistachio & toffee chocolate chip cookies
Obtained online. http://www.thespiffycookie.com/2014/07/10/pistachio-toffee-chocolate-chip-cookies/
►
yield
48 serving(s)
cook time
10 Min
method
Bake
Ingredients For pistachio & toffee chocolate chip cookies
-
2 1/4 call-purpose flour, spooned and leveled
-
1 tspbaking soda
-
1 tspsalt
-
1 cunsalted butter, melted and cooled
-
1 cpacked dark brown sugar
-
1/2 cwhite sugar
-
1 Tbspvanilla extract
-
1egg + 1 yolk, room temperature
-
1 1/2 cmilk chocolate chips
-
1 ctoffee bits
-
1 cchopped pistachios
How To Make pistachio & toffee chocolate chip cookies
-
1Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips, toffee and pistachios by hand.
-
2Roll 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
-
3Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside. Place cookie dough onto the prepared cookie sheets, about 2 inches apart. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT