I picked up a cookbook recently called Sugar & Spice (by Sarah Seneviratne), thinking it would have ideas right up my alley, and though I haven’t found myself in it very often, I was so happy to try this amazing recipe. The author calls this her “go-to” chocolate chip, rather than selling it as a riff on the classic. When I tried it, I thought, “yeah, this could be a new ‘go-to’ but it also is so unique!” So, I’ve renamed them to reveal a little more of what they bring to the table. Even so, my name also doesn’t give them full disclosure, because it doesn’t incorporate how much the vanilla shines through and carries the flavors together. This might be my favorite part!
In terms of the kid factors, everyone but my littlest (who is only vanilla, all the time) loved them. That is high marks, especially because pistachios aren’t really everyday around here. So, if you’re in the process of expanding your chocolate chip recipe repertoire, here’s yet another for your basket, and it really is a keeper.
Coconut & Pistachio Chocolate Chip Cookies
- 1 c. (4 1/2 oz.) all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 c. melted virgin coconut oil
- 1/3 c. packed light brown sugar
- 1/4 c. granulated sugar
- 2 Tbsp. pure vanilla extract
- 1 large egg
- 4 1/2 oz. bittersweet chocolate (60 to 70 percent cacao), chopped (about 1 c.)
- 2 1/2 oz. (1/2 c.) shelled raw pistachios, coarsely chopped
- 1 c. (3 oz.) shredded unsweetened coconut, toasted
- Flaky sea salt, for sprinkling (optional but I chose without)
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, using a wooden spoon, combine the coconut oil, brown sugar, and granulated sugar together until creamy. Stir in the vanilla and egg. Add the flour mixture to the coconut oil mixture and stir to combine. Fold in the chocolate, pistachios, and coconut.
- Scoop the dough in 2-tablespoon scoops and place on the prepared baking sheets, at least 2 inches apart. Sprinkle each cookie with a bit of sea salt. Bake until golden brown, 12 to 14 minutes, rotating the sheets halfway through. Let the cookies cool on the sheets on racks for about 5 minutes.