Experiencing euphoria. Slopping around like a gopher in soft dirt.

~ Live & Learn

recipe, cookie, dessert,craving, sweet,pistachio,

What do you get when you cross chocolate chips, pistachios, brown sugar and sea salt?  Hit this link.  It about captures the scene 30 minutes ago.

Lori @ Donna & Diablo shared the recipe with me for “Dark Chocolate, Pistachio & Hickory Sea Salt Cookies.”

Lori’s email: “Sounds like you had a tough week Dave.  These will help…but be forewarned, you’ll find it difficult to stop at one.”

Really Lori.  Ya think? My hands were trembling after I cleared one plate of cookies.  I had to pull up and walk away.

Scorecard:

  • Estimated Calorie consumption in 8 minutes: 640 cal. consumed.
  • This morning’s 50 minute Elliptical work-out: 540 cal. burn. (It’s a bloody losing battle!)
  • Cookie Rank: Top 3 lifetime.  (And this is coming from a professional cookie inhaler.)
  • Overall experience: Priceless.

Recipe below. (Warning: No substitutions, replacements or alterations to ingredients and baking instructions.  Perfection is not to be messed with.)

Dark Chocolate, Pistachio & Hickory Sea Salt Cookies

(makes about 24 cookies)

1/2 cup (1 stick)  unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups dark chocolate chips

1 cup shelled pistachios, coarsely chopped

smoked salt for topping

Place rack in the upper third of the oven and preheat oven to 300 degrees F.  Line two baking sheets with parchment paper and set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy, about 4 minutes.   Add the egg and beat in for about 1 minute.  Add vanilla extract and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt.  Add the mixture all at once to the butter mixture.  Beat on low speed until just incorporated.  Finally mix in the chocolate chips and nuts.

Dollop or scoop cookie dough by the 2 tablespoonful onto prepared baking tins.  Leave about 2 inches of room between each cookie.  Sprinkle generously with smoked sea salt.

Bake cookies for 18 minutes, or until just golden brown.  Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.  Cookies will last, well wrapped at room temperature for up to 4 days… as if they’ll last that long.

Credit: Thank you to the baker (Susan) and the photo (Susan, again).

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25 thoughts on “Experiencing euphoria. Slopping around like a gopher in soft dirt.”

  2. These are the awesome-est cookies ever..I have made them a few times (since I too have been the lucky recipient of Lori’s awesome recipes…which is a hint – she has more)..

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  5. One word, again, Mr Kanigan, and you know where I’m coming from…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….chafing

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        1. Still laughing. I’m building up a head of steam. I’ve been sitting here for 3 hours telling myself – – let’s go Cookie Man. Time to run. Just can get myself off chair. And yes, I’m thinking Chafing. And I’m thinking of you. Still laughing.

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  6. I feel you.
    Got a wonderful recipe for oatmeal chocolate chip/hazelnut muffins.
    Didn’t stop at one either. Needed one hour of bootcamp to get close to how much I inhaled.
    But! So, so, so worth it!

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  10. Laughing…soo glad that they hit the spot, David! And while I would love to take credit for these fabulous treats, I’m only the sharer of this recipe. ALL props go to Joy the Baker, whose FABULOUS blog I follow and who posted the recipe for these scrumptious little bundles of yumminess. You can find her (and many other wonderful treats) at http://joythebaker.com/. She even has a cookbook, though I haven’t purchased it yet, as I fear that all I would do is stay home all day and eat! 😉

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