Chocolate Chip Cookies with Pistachios and Sea Salt

These chocolate chip cookies make chewy, gooey cookie, melted choc chunks and crunchy pistachio nuts are an irresistible any-time treat.

Prep Time10

Cook Time40

Resting Time5

Total Time5 50

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies

Servings: servings

Mix the flour, cornstarch, baking powder, baking soda and salt in a medium bowl and set aside.
In the bowl of a stand mixer whip the butter with both sugars using the paddle attachment. The mixture should be fluffy. Add the egg one at a time while the motor is still running, making sure each egg is well incorporated into the mix. Then add the vanilla and the mixed dry ingredients, mix to combine but do not over mix, add the pistachios and chocolate chips, mix until both are evenly incorporated into the cookie dough.
Prepare two large cookie sheets lined with baking mats or parchment paper. Scoop 1/4 cup balls on to the cookie sheets, you can fit as many cookies as each sheet will hold with no spacing. Cover the cookie sheet with plastic wrap and let the cookie balls rest in the refrigerator overnight or at least for 5 hours (This step is important for best results).
The following day preheat the oven to 180C/350F and remove the cookie sheets from the fridge. Re-arrange the cookies on each sheet, so they are spaced 3 inches apart. Gently push on each cookie with the bottom of a measuring cup or a glass to flatten them slightly. This helps cookies to spread more and bake evenly. They should remain about 1/2 inch thick. Bake in the pre-heated oven for 12 to 14 minutes. (12 minute bake will deliver chewier, softer cookies.) Sprinkle the cookies with sea salt when they are straight out of the oven.