DARK CHOCOLATE, PISTACHIO + SMOKED SEA SALT COOKIES

What’s a gourmet cookie these days without a salty top? This one ups the ante with smoked sea salt.

Dark Chocolate, Pistachio + Smoked Sea Salt Cookies

Star Tested Difficulty level: 1 out of 5 Adapted from Joy The Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats (2014) by Joy Wilson. Some smoked sea salt brands are smokier than others. If you don’t feel like hunting it down in gourmet shops, any flaky sea salt works. 1/2 cup (125 mL) unsalted butter, at room

temperature

1/2 cup (125 mL) each: granulated sugar, packed light brown sugar 1 large egg 1 tsp (5 mL) pure vanilla extract 1-1/4 cups (310 mL) all-purpose flour 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) kosher salt 1-1/2 cups (375 mL) dark chocolate chips 1 cup (250 mL) shelled pistachios, coarsely chopped Smoked sea salt In large mixing bowl, combine butter and two sugars. Using electric mixer on medium-high, beat until pale and fluffy, 3 to 4 minutes, scraping down sides. Add egg; beat 1 minute. Beat in vanilla.

In medium bowl, whisk flour, baking soda and kosher salt.

In several batches, add to butter mixture and beat on low just until incorporated. Beat in chocolate and pistachios.

Scoop dough, about 2 tbsp (30 mL) per cookie, on to parchment-lined baking sheets, leaving about 2 inches (5 cm) between each. Sprinkle generously with smoked sea salt.

Bake in batches in preheated 350 F (180 C) oven until golden, about 10 to 12 minutes. Cool on sheets 5 minutes. Transfer to wire racks to cool completely.

Store in airtight container up to 5 days or freeze up to 1 month.

Makes about 24.