If I had an alias, it would be the Cookie Monster. I never tire of experimenting with cookie dough, especially around the holidays. I’ve baked a few holiday friendly cookies over the past couple of months, but I believe I saved the best for last with my double chocolate chip cookies with pistachios and cranberries.
These cookies have nuances of the classic chocolate chip cookie, however, the taste of the cranberry and pistachio puts these baked goodies in a world of their own. The salty trace of the pistachio counters nicely with the tart cranberry and smooth white and semi-sweet chocolate. The cookie dough is chewy, yet the pistachios provide the perfect amount of crunch, while the double chocolate leaves you wondering what kind of flavors will burst in your mouth with each coming bite.
Lastly, and certainly not least, the double chocolate chip pistachio cranberry cookies (now that’s what I call a tongue twister) are a perfect Christmas dessert/cookie. I’ve always found it very difficult to incorporate green colored ingredients into baked goods that are natural and not loaded with unnecessary dyes and sugars. The pistachio provides a unique green that contrasts beautifully with the dark red from the cranberry and the stark white from the chocolate—it’s a look that’s off the regular beaten Christmas path, and it’s a taste that is truly distinctive and delicious.
PS: These cookies are perfect to leave out for Santa…He told me so himself.
Double Chocolate Chip Cookies With Pistachios and Cranberries
-2 sticks of butter, room temperature
-2 eggs, room temperature
-1 cup brown sugar
-1/2 cup granulated sugar
-1 tsp vanilla extract
-2 ¼ cups all-purpose flour
-1 tsp salt
-1 tsp baking soda
-1/2 cup white chocolate chips
-1/2 cup semi-sweet chocolate chips
-1 cup cranberries
-1 cup pistachios, chopped
-Preheat your oven to 350 degrees. If desired, line your baking sheet with parchment paper.
-In a large bowl, combine the flour, salt, and baking soda. Mix well and set aside.
-With either a hand mixer or a standing mixer, combine the butter and sugars until well blended and creamy.
-Add the vanilla and eggs, one at a time, and continue to mix until creamy.
-Slowly pour in the flour (not all at once, but gradually) and mix until all the ingredients are well incorporated
-Pour in the white and semi-sweet chocolate chips and mix well.
-Add in the cranberries and the pistachios and mix until all the ingredients are well incorporated. The picture below is what my finished dough looked like.
-Measure out about a tablespoon and a half worth of dough and place on the baking sheet.
-Bake at 350 degrees for approximately 12 minutes (times will vary depending on oven). If you make the cookies smaller or larger, adjust the cooking time accordingly.
-Once the cooking time has elapsed, take the cookies out of the oven to cool. I slam my baking tray down to the let the cookies settle a bit. Sounds crazy, I know, but I like the look and taste of a flatter/denser cookie.
-Let cool for a couple of minutes and then enjoy!