Description
A delicious gluten-free crunchy chocolate chip cookie filled with pistachios and cranberries, half-dipped in dark chocolate. The perfect dessert for your holiday events
Ingredients
- 2-½ cups Gluten-free Baking Flour
- 1 teaspoon Baking Soda
- 1 pinch Salt
- 2 sticks Butter, At Room Temperature
- ½ cups Sugar Cane Sugar
- ¾ cups Brown Sugar
- 1-½ teaspoon Vanilla Bean Paste
- 2 Eggs
- 2 cups Gluten Free Chocolate Chips, Divided
- 1 cup Pistachios, Divided
- ½ cups Dried Cranberries
- Sea Salt
Preparation
Preheat oven to 375ºF. Cover 2 large cookie sheets with parchment paper or silicone mat.
In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, combine butter, sugars and vanilla. Mix until creamy. Add eggs and mix to combine. Add in half of the flour mixture and stir to combine. Add remaining flour mixture and continue to stir until batter is uniform. Fold in 1 cup of chocolate chips, ½ cup pistachios and dried cranberries.
Scoop up about 1-tablespoon size of batter and roll into a ball. Place 2 inches apart on the cookie sheet. Bake for 10–12 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack for 5 minutes.
Meanwhile, melt remaining 1 cup of chocolate chips in the microwave in intervals of 20 seconds, stirring it with a silicone spatula in between until chocolate has completely melted.
When the cookies are cooled off, dip cookies halfway in the melted dark chocolate. Place back on the cooling rack and sprinkle with sea salt or remaining crushed pistachios (not both). Be sure to leave some cookies plain (not dipped in chocolate). When you can no longer dip the cookies in the chocolate bowl, scoop up the remaining chocolate into a small resealable bag. Make a small cut in one of the corners of the ziplock bag and squeeze chocolate lines over the cookie
