It’s valentines week and, love it or hate it, you’ve still got to eat. May I suggest these perfect little chocolate and pistachio cookies? Chocolate?! you say? Truth be told, my dislike of chocolate has probably been over-stated. Sometimes I like it, though I almost never prefer it (expect perhaps in the case of cheap milk shakes). I prefer chocolate as an accent, but rarely as the focus. You can keep your Death-by-Chocoholic-Avalanche-Lava-Cakes. But Bryan loves it, and because I am such a sweet husband, I baked him these cookies.
This recipe is from the Saltie cookbook, which I absolutely love. It is so charming and slight and really gives you a glimpse into the world of the Williamsburg sandwich shop. We need more restaurant cookbooks like this, small communities instead of huge empires. I have been happy with every recipe I have tried from the book, and it has quickly earned a permanent home in my cookbook collection.
I ended up adapting the recipe for these slightly fudgey cookies a bit to suit both myself and Bryan (I’m not that selfless). The cookie dough is flavored with cocoa, pistachios, rum and vanilla and the combination is perfect. The original recipe has you throw in a bunch of chocolate chips at the end. I did that for Bryan’s half of the dough and left mine plain. I loved mine, he loved his, and he also loved mine. So, it was a win-win-win. Next time I will throw a handful of coarsely chopped pistachios into my half of the dough. You do what you like, but I think this is a cookie that even chocolate skeptics can enjoy.
Chocolate Nudge Cookies (adapted slightly from Saltie: A Cookbook by Caroline Fidanza)
- 1/2 cup shelled, toasted pistachios
- 1 tablespoon granulated sugar, plus 3/4 cup
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1/3 cup unsweetened dark (dutch-processed) cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon dark rum
- 2 cups bittersweet chocolate chips
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Using the pulse setting, grind the pistachios and 1 tablespoon granulated sugar in a food processor until they have the consistency of coarse meal.
Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl.
Cream the butter and powdered sugar in the bowl of an electric mixer until fluffy. Beat in the vanilla and rum.
Add the dry ingredients and the pistachios to the butter mixture, beating until well-combined and scraping the bowl as needed. Stir in the chocolate chips and mix until evenly distributed. Form the dough into 1-inch balls. Put the 3/4 cup granulated sugar in a bowl and toss the balls of dough in the sugar until evenly coated. Place the cookies on the prepared sheet about 2 inches apart and bake until they begin to crackle all over the top and are just firm to the touch, 12-17 minutes. Let cookies cool on pan for a few minutes before transferring to a wire rack to cool completely. Repeat as needed. Makes about 2 dozen cookies.