This version of the classic chocolate chip cookie is elevated to dream status. The cookies are packed with dark chocolate chunks and salty roasted pistachios, and topped with smoked sea salt. The smoky salt enhances the flavor of the dark chocolate and balances the sweetness of the cookie—it’s seriously good, so don’t skip it. The pistachios add a soft crunch and pretty green flecks throughout the cookie.
- Put racks in the center and upper third of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until pale and fluffy, about 4 minutes. Add the egg and beat for about 1 minute. Add the vanilla and beat until incorporated.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add this mixture all at once to the butter mixture. Beat on low speed until just incorporated. Beat in the chocolate chips and nuts.
- Scoop the cookie dough, about 2 tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches in between each cookie. Sprinkle generously with smoked sea salt.
- Bake until just golden brown, 10 to 12 minutes. Let the cookies cool on the pans for 5 minutes before transferring them to wire racks to cool completely. The cookies will last, well wrapped, at room temperature for up to 4 days...as if they’ll last that long.
Exclusive from JOY THE BAKER HOMEMADE DECADENCE: IRRESISTIBLY SWEET, SALTY, GOOEY, STICKY, FLUFFY, CREAMY, CRUNCHY TREATS. Copyright and photograph copyright © 2014 by Joy Wilson. Published by Clarkson Potter, an imprint of Penguin Random House LLC.
Joy Wilson is the blogger behind the award-winning JoytheBaker.com. Joy’s photography has been featured in Food & Wine, Redbook, The Atlantic, and Forbes.com. Joy the Baker has been named one of the 50 Best Food Blogs by the London Times and Best Baking Blog by Saveur. She is also host of the Joy the Baker Podcast and the web series Bonkers Awesome! on Scripps’ Ulive network.