Last week, out for dinner at a family restaurant I enjoyed a little cup of the complimentary dessert – spumoni ice cream. Instantly I recalled the childhood pleasure of the contrasting but complimentary flavours of pistachio, chocolate and vanilla all rolled together into stripes so perfect that Martha Stewart would be proud. I spooned precise bites in an attempt to get a bit of each kind in every mouthful, and wondered why I don’t put pistachio, chocolate and vanilla together in recipes more often?
This chocolate and pistachio cookie recipe was the simplest way I could think of to incorporate that bite variety and color contrast. By using freshly shaved or chunked chocolate the cookies are freckled with varying amounts of cocoa while the occasional green nut adds crunch and diversity. Not exactly perfect stripes, but a little bit of everything in each bite. Be warned, you will have trouble eating just one.
Chocolate Chunk and Pistachio Cookies(36 cookies)
Preheat your oven to 375F. Cream together the butter and sugars in a large bowl and beat with a mixer or wooden spoon. Once well combined beat in the eggs and the vanilla extract. In a separate bowl whisk together the flour, baking powder and salt. Fold the dry ingredients into the wet until just combined. Fold in the nuts and chocolate.
Drop spoonfuls onto a parchment lined cookie sheet and bake for 10-12 minutes or until the edges are just starting to brown.