Dark Chocolate Pistachio Cookies

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   1. Preheat oven to 300 F. Line two baking sheets with parchment paper and set aside.

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   2. In a bowl of an electric stand mixer, fixed with the paddle attachment, beat butter and both sugars until pale and fluffy (about 6 minutes). Add the egg and beat in for about 1 minute. Add the vanilla extract and beat until incorporated.

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   3. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Add the dry mixture all at once into the butter mixture. Beat on a low speed until just incorporated.

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   4. Mix in the chocolate chips and pistachios with a spoon or rubber spatula.

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   5. Scoop the cookie dough by the tablespoonful onto the prepared baking sheets. Leave about 2 inches of room between each cookie.

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   6. Bake cookies for 16-18 minutes (the bottom rack of my oven was done at 16 minutes, the top rack was done at 18 minutes) or until just golden brown.

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   7. Remove from the oven and allow the cookies to cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.

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   Recipe adapted from joythebaker.com who also adapted from Smitten Kitchen.

* Per serving · 4 servings · Values may vary.