Cardamom Pistachio Chocolate Chip Cookies

Although chocolate chip cookies are apparently universally adored, I’ve never had them as a go-to in my cookie baking vocabulary. Yes, they are well liked, but they just usually don’t taste interesting enough to me (I generally make Molasses Spice Cookies when I need an easy crowd-pleasing food).

Then I saw a recipe online for a cardamom pistachio layer cake which looked delicious– but also had way too many steps to make on a weeknight. Hungry, and contemplating my options, I decided to figure out what unsuspecting and simple baked good could be transformed to fit my cardamom craving. Thus, Cardamom Pistachio Chocolate Chip Cookies were born and now I have an excuse to always have chocolate chips in the house. And having made them three different times now, I can assure you that they are not at all predictable.

Cardamom Pistachio Chocolate Chip Cookies

2 1/8 cups bleached all-purpose flour (10 2/3 ounces)
1/2 teaspoon table salt
1 teaspoon ground cardamom
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 cups chocolate chips or chunks (semi or bittersweet)
1/2 cup pistachios

  1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flours, cardamom, salt, and baking soda together in medium bowl; set aside.
  2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, almond extract and vanilla. Add dry ingredients; mix until just combined. Stir in chips and pistachios.
  3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)
  4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

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