Description
All the deliciousness of a regular chocolate chip cookie, but with the added surprise of cardamom and pistachios.
Ingredients
- 2 cups All-purpose Flour
- 1 teaspoon Cardamom
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 cup Butter, Softened
- ½ cups Brown Sugar
- ½ cups Granulated Sugar
- 1 whole Egg
- 1-½ teaspoon Vanilla Extract
- 1 cup Dark Chocolate Chips
- 1 cup Chopped Pistachios
Preparation
Note the dough also requires a minimum 24 hours refrigeration so plan ahead.
In a medium bowl, combine the flour, cardamom, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat the butter and sugars until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Add the dry ingredients and mix until just combined. Stir in the chocolate chips and pistachios.
Transfer dough to a sealed container and refrigerate for 24-72 hours.
When ready to bake preheat the oven to 350 F and line 2 cookie sheets with parchment paper.
Drop dough by rounded teaspoons on the cookie sheets, leaving an inch or two between each cookie. Bake for 10-12 minutes. Remove from oven. Let cookies sit on the pan for 2 minutes before transferring to a cooling rack to cool completely.
