Just this weekend, true to form, I was kvetching about something dumb and blurted out that I tend to make cookies when I’m frazzled or nervous or something to that effect. Well… Turns out I’m a little more complicated than that. I make cookies when I’m perfectly happy, too. Actually, I’m pretty sure that most of my cooking is done in a content-or-better state of mind.
But what remains 100% true is that I really like weirding up on some classic chocolate chip cookies. This time, I went for salty pistachio and the mellow sweetness of milk chocolate.
Sometimes I can pull off this photographing-and-sifting-simultaneously business. Not today, though.
Yeah… Still not left-handed.
Cookie dough doesn’t normally look like this, but all will be fine. Waaay fine.
The normalcy stops here… Take a deep breath and adulterate a classic after-school treat!
I chill dough in logs to make even-sized portioning easier. This one looks like a delicious, spotted beached whale. No? I think this one’s gonna live.
Six cookies per half sheet, and everyone’s happy. Even the beached whale.
This is how much I want you to have one!
Pistachio Milk Chocolate Chip Cookies
(adapted from Alton Brown)
1 cup (2 sticks) unsalted butter
2 1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 large egg
1 large egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 cup roasted salted pistachios, shelled
1 cup milk chocolate chips
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda. Whisk together the whole egg, the egg yolk, milk and vanilla extract in a cup. Using a mixer, mix together sugar, brown sugar and melted butter in a large bowl on medium speed for 2 minutes. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, stir in chocolate chips and pistachios. Chill the dough for at least 1 hour.
Preheat the oven to 375 degrees. Divide the dough into 24 balls and flatten slightly to form cookies. Place on parchment-paper lined cookie sheets (6 cookies per half-sheet). Bake for 10-15 minutes (10 minutes for chewy, soft cookies, 15 for some crispness on the outer edges), rotating the pans halfway through for even baking. Remove from the oven, and cool on a rack.