Sunday, June 5, 2016

Pistachio Chocolate Chip Cookies with Smoked Sea Salt

Man, it's finally feeling like summer around here. I've got all my windows open, the sunlight is streaming in, the birds are chirping, and the house next door is playing foot-tapping, Mexican music. I love it. Oftentimes, I am not fond of where I live, but on a day like today, I feel a sense of gratitude for what I have. It's amazing the feelings that a little light can inspire.

Through the church I attend, I found a group of people who focus on hospitality, which is kind of my jam. They were having a get together today, so I brought these cookies. They were devoured. Nothing pleases me more. Everyone finds happiness in something different. One of my ways is making people comfortable through food. A simple offering can open up a person to so much more. It's gotten a lot easier over the years, but it can be difficult for me to talk to people. I get shy and anxious and awkward. It's more natural for me to say hello behind a plate of cookies.

These cookies rule. The first time I made them, I didn't flatten out the dough before putting them in the oven, so they didn't turn out right. I thought I would try again, and it's crazy what a difference it made. Dark chocolate, chopped pistachios, and a sprinkling of smoked sea salt give these cookies an amazing depth. No worries if you can't find the smoked sea salt - you can use regular sea salt, or leave it out entirely. I just think it adds a little something special.

Pistachio Chocolate Chip Cookies with Smoked Sea Salt
from Joy the Baker

1/2 c unsalted butter, at room temperature
1/2 c white sugar
1/2 c brown sugar
1 egg
1 t vanilla
1 1/4 c flour
1/2 t baking soda
1/4 t salt
1 1/2 c dark chocolate chips
1 c chopped, shelled pistachios
smoked sea salt, for sprinkling

Preheat the oven to 350. Beat butter and sugars until pale and fluffy, about four minutes. Add the egg and vanilla and beat for another minute. Add flour, baking soda, and salt, and mix on low speed until just incorporated. Mix in chocolate and pistachios. Scoop the cookie dough (Mine were like...large tablespoons? I got 31 cookies) onto lined baking sheets. Flatten the tops with two fingers, and sprinkle with smoked salt. Bake 10-12 minutes, or until golden brown.