Pistachio Dark Chocolate Crisps Recipes

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VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES



Vincent's Pistachio-Dark Chocolate Chip Cookies image

I wanted to make this with white chocolate but my boyfriend is not a fan of white chocolate. So I used dark chocolate (both of us love dark chocolate.) If you love sweet and salty treats, this is for you.

Provided by Vincent Warnock

Categories     Chocolate Chip Cookies

Time 40m

Yield 40

Number Of Ingredients 11

¼ cup crushed pistachios
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, melted
¾ cup brown sugar
¾ cup white sugar
2 large eggs
2 teaspoons vanilla extract
1 cup crushed pistachios
½ cup dark chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
  • Place 1/4 cup crushed pistachios in a food processor and process to a powder.
  • Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
  • Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
  • Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
  • Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.

Nutrition Facts : Calories 131 calories, Carbohydrate 15 g, Cholesterol 21.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 112.3 mg, Sugar 6.8 g

PISTACHIO DARK-CHOCOLATE CRISPS



Pistachio Dark-Chocolate Crisps image

Provided by Paul Grimes

Categories     Cookies     Food Processor     Chocolate     Egg     Dessert     Bake     Quick & Easy     Pistachio     Curry     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/2 stick unsalted butter, softened
1/2 cup packed light brown sugar
6 tablespoons all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1/8 teaspoon curry powder
1 large egg white
2 ounces fine-quality bittersweet chocolate, chopped
1/2 cup shelled roasted pistachios, chopped
Equipment: a small offset spatula

Steps:

  • Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
  • Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
  • Glue parchment down with a dab of batter in each corner, then spread remaining batter evenly into a 14- by 10-inch rectangle (1/8-inch-thick) on parchment with spatula. Scatter chocolate and nuts evenly over batter, then bake until firm and golden-brown, 18 to 20 minutes. Transfer, still on parchment, to a rack to cool completely. Remove from paper, breaking into pieces.

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