Chef Tom Moore, Crust’s founding chef and co-owner, shared with us this recipe for Double Chocolate Pistachio Cookies from his new cookbook Crust. Enjoy!
Double Chocolate Pistachio Cookies
Makes 20 large cookies
Ingredients:
- 1½ cups (225 g) all-purpose flour
- ½ cup (50 g) cocoa powder
- ½ tsp baking soda
- 1 cup (225 g) unsalted butter, at room temperature
- ½ cup + ⅓ cup (170 g) light brown sugar, lightly packed
- ⅔ cup (130 g) granulated sugar
- 1 Tbsp fancy molasses
- 1 tsp kosher salt
- 2 eggs, cold
- 1 tsp pure vanilla extract
- ¾ cup (135 g) white chocolate chips
- 1 cup (160 g) unsalted pistachios, roughly chopped
Directions:
- Line two large sheet pans with parchment paper.
- Using a fine-mesh sieve, sift the flour, cocoa, and baking soda into a small bowl.
- In a stand mixer, combine the butter, brown sugar, granulated sugar, molasses, and salt. Using the paddle attachment, beat on high speed until pale and creamy, about 2 minutes. Add the eggs and vanilla and mix on medium-low speed for about 30 seconds (don’t worry if it curdles; see note on page 138). Add the flour mixture and mix on low speed until just combined, about 20 seconds.
- Remove the bowl from the stand and stir in the chocolate chips and pistachios, scraping down the bowl so all is combined.
- Using a soup spoon or a 2-ounce cookie scoop, form the dough into twenty equal-sized balls. Place them all on one of the prepared pans (they can be close together). Cover with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 350°F (180°C).
- Transfer ten balls to the second prepared pan, giving them room to spread. Gently press down on the cookies with your fingertips, just enough so they don’t roll away. Keep the remaining dough balls in the fridge until ready
to bake. - Bake for 12–14 minutes, rotating the pan after 6 minutes, until the cookies are slightly cracked on top. Take them out a bit earlier if you like them chewy, or a bit later if you like them crispier. Let cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Spread out the remaining dough balls on their pan and gently press down on each. Repeat step 8.
Note: These cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
