American cookies with pistachios

230 g all-purpose flour 40 g cocoa powder ½ tsp baking soda ½ tsp salt 200 g unsalted butter, at room temperature 100 g brown sugar 100 g white sugar 1 large egg 1 tbsp vanilla extract 100 g white chocolate, chopped 100 g milk chocolate, chopped 100 g dark chocolate (couverture), chopped 50 g pistachios, roughly chopped Flaky sea salt (optional)

In a stand mixer with the paddle attachment, beat the butter and both sugars on medium speed for about 5 minutes, until fluffy.

Add the egg and vanilla. Mix until combined. Scrape down the sides of the bowl.

In a separate bowl, whisk together the flour, cocoa, baking soda, and salt.

Roughly chop the chocolates and pistachios.

Lower the mixer speed and gradually add the flour mixture. Mix until just combined.

Fold in the chopped chocolate and pistachios with a spatula.

Shape into 90 g balls and place them on a baking tray lined with parchment paper.

Freeze for 1 hour or refrigerate overnight.

Preheat the oven to 190°C (fan).

Let cool on the tray for 15 minutes before transferring to a rack or plate.

Optionally, sprinkle with flaky sea salt for added flavor.

Do you want me to send you more delicious recipes?

Subscribe and be the first to learn about new recipes and my news!

American cookies with pistachios

Servings

Preperation

Cooking

Waiting

See more recipes:

Cantucci – Italian cookies

Chocolate soft cookies

Christmas Cookies

Milkshake with chocolate soft cookies and banana