Salted White and Dark Chocolate Pistachio Cookie Recipe From ‘Glazed & Confused'

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Graham Blackall of Glazed & Confused shares his nutty twist on the classic chocolate chip cookie.

Photo: Graham Blackall

Salted White and Dark Chocolate Pistachio Cookie
Makes about 18 cookies

When I was in New York, I had an epiphany in the form of a pistachio cookie from Maison Kayser. I took two bites and knew that I had experienced something extremely important, so I decided to remake this cookie immediately when I got home. I started with a batch of the trusty Jacques Torres dough, but then added hella pistachio paste, hella melty white and dark chocolate chunks, and hella chopped pistachios. Guess what I topped them with. Yep, none other than hella Maldon sea salt flakes.

How were they? You guessed it. HELLA DELICIOUS. No, but really, hella-ness aside, these cookies are amazing. Make these now, you won’t regret it.

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks room temperature unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
3/4 cup pistachio paste (homemade or store-bought)
10 oz. high-quality white chocolate, coarsely chopped
6 oz. high-quality dark chocolate, coarsely chopped
1 cup roasted and shelled pistachios, chopped
Sea salt flakes (I love Maldon)

In a medium bowl, sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream together butter and sugars until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla and pistachio paste.

Reduce speed to low, add dry ingredients, and mix until just combined. Fold in chocolate chunks and chopped pistachios. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

Scoop 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly (or generously, like me!) with sea salt flakes and bake until golden brown but still soft, about 18 to 20 minutes at 350F.

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

More cookie recipes worth adding to your repertoire:

Adorable heart-shaped macarons from French pâtisserie Ladurée

Decadent, gluten-free chocolate orange cookies from Grandbaby Cakes

The Barefoot Contessa’s salty oatmeal chocolate chunk cookies

What’s your go-to cookie recipe? Tell us below!