The original version of this recipe is called “Chocolate Nudges”. I much prefer my name, as I would rather get a smooch than a nudge any day. (Well, I guess that depends where it’s coming from.) Anyway, these cookies are great. I just finished the last few from my freezer dunked in hot coffee and am trying to justify making another batch.
Two things make these worthy of a repeat performance. One, the pistachios. If I need to explain that, just stop reading now. Two, this recipe calls for two whole cups of chocolate chips. In my vast baking experience, a recipe of this size would typically only use one cup, yet it doesn’t feel over the top at all.
I realize I’ve been on a bit of a chocolate cookie bender lately. I am not going to apologize for it. Just enjoy this little streak for as long as it lasts. And make these cookies.
½ c shelled pistachios, toasted
1 T plus ½ c granulated sugar
1 ½ c plus 1 T flour
⅓ c Dutch cocoa powder
¼ t baking powder
¼ t salt
2 sticks unsalted butter, softened
1 c powdered sugar
1 t vanilla
1 t chocolate extract
1 T dark rum (optional, I left this out because I was lazy)
2 c semi- or bittersweet chocolate chips
Heat oven to 325 and line two baking sheets with parchment.
In a food processor, pulse the pistachios with 1 T granulated sugar until they form a coarse meal.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
Using a stand mixer, beat the butter and powdered sugar together til fluffy. Add the vanilla, chocolate extract and rum.
Add the dry ingredients and pistachios to the butter mixture, beat just to combine. Stir in the chocolate chips.
Place the ½ c granulated sugar in a small bowl. Using a cookie scoop or tablespoon, scoop the dough out and roll into balls between your palms, then roll in the sugar to coat.
Place on the baking sheet. Bake until the tops begin to crackle, about 14-16 minutes. If you have any left after a couple of days, these keep really well in the freezer.