Pistachio Chocolate Chip Cookies

 

When I made this recipe, the ingredients only called for brown sugar, but the instructions called for mixing the “sugars” with the oil. The comments showed that I was not the only one to be confused by this! However, since I want fewer carbs, I decided to use only brown sugar. Based on the result, I figured that they had indeed forgotten to write in the white sugar, but it suited me just fine. Everyone here liked the cookies! 

Since then, the amount of granulated sugar has been added to the original recipe, so I’m adding it below. Note that I also added salt and reordered the ingredients a bit. I think I got something like 18 cookies? 

¾ cup pistachios 

2 cups all-purpose flour 

1 tsp. baking soda 

1 pinch kosher salt 

¾ cup packed brown sugar 

½ cup granulated sugar (see note above) 

¾ cup extra-virgin olive oil 

2 large eggs 

1 tsp. pure vanilla extract 

5 oz. dark chocolate, roughly chopped (I used chocolate chips) 

Preheat oven to 350 °F with racks in the center and lower third of the oven. Line 2 baking sheets with parchment paper. 

In a food processor, pulse pistachios into fine crumbs. 

In a medium bowl, combine ground pistachios, flour, baking soda, and salt. 

In a large bowl, whisk sugars and oil for 2 minutes. Add eggs one at a time, whisking well after each addition, and whisk in vanilla. Add dry ingredients and stir with a rubber spatula until just combined. Stir in chopped chocolate. 

Using a medium cookie scoop (about 2 tablespoons), scoop dough onto prepared baking sheets 2” apart. 

Bake until edges are just set and lightly golden, 12 to 14 minutes. Let cool 5 minutes, then transfer to cooling rack to cool completely.