The title of the recipe

Pistachio and Chocolate Chip Crinkle Cookies

Servings: 24-30 cookies

Ingredients

• 2 1/4 cups (285g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (200g) unsalted butter, softened
• 3/4 cup (180g) white granulated sugar
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 1/4 cups (135g) chopped fresh pistachios
• 1 cup (250g) dark chocolate chips

Instructions

Step 1: Preheat and Prepare Baking Sheets

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.

Step 2: Whisk Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

Step 3: Cream Butter and Sugars

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Step 4: Beat In Egg and Vanilla

Beat in the egg and vanilla extract until well combined.

Step 5: Mix In Whisked Dry Ingredients

With the mixer on low speed, gradually mix in the whisked dry ingredients until just combined, being careful not to overmix.

Step 6: Stir In Pistachios and Chocolate Chips

Stir in the chopped pistachios and dark chocolate chips.

Step 7: Scoop Cookie Dough

Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches (5cm) of space between each cookie.

Step 8: Roll Cookies in Sugar and Pistachio Mixture

Roll each ball of dough into a crinkled shape, then roll it in a mixture of granulated sugar and chopped pistachios to coat.

Step 9: Bake Cookies

Bake for 12-14 minutes or until the edges are lightly golden brown. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Enjoy your delicious Pistachio and Chocolate Chip Crinkle Cookies!