CHOCOLATE CHIP PISTACHIO COOKIES
Of all the cookies I prepare at Christmas, these are the most popular. My husband and sons gobble them up so fast, I make at least three batches!-Lynne Ogg, Cedar, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pudding mix and baking powder; gradually add to creamed mixture and mix well. Stir in chocolate chips. Refrigerate for 1 hour or until easy to handle., Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly with the bottom of a glass. , Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE AMARETTI COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
- Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.
VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES
I wanted to make this with white chocolate but my boyfriend is not a fan of white chocolate. So I used dark chocolate (both of us love dark chocolate.) If you love sweet and salty treats, this is for you.
Provided by Vincent Warnock
Categories Chocolate Chip Cookies
Time 40m
Yield 40
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
- Place 1/4 cup crushed pistachios in a food processor and process to a powder.
- Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
- Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
- Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
- Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.
Nutrition Facts : Calories 131 calories, Carbohydrate 15 g, Cholesterol 21.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 112.3 mg, Sugar 6.8 g
AMARETTO PISTACHIO CHOCOLATE CHIP COOKIES
Steps:
- Pre heat oven to 350 degrees F Sift flour with baking powder, baking soda, and salt into a medium bowl, set aside. Cream butter and sugars in electric mixer till fluffy. Add eggs one at a time incorporating each one. Add vanilla and Amaretto. Start adding flour 1/2 cup at a time incorporating after each addition. After flour is incorporated add pistachios and chocolate just till incorporated. Using a baking sheet lined with parchment paper drop a tablespoon of batter 1 1/2 inches apart on pan. Bake 12 to 14 minutes until edges slightly brown. Let cool 5 minutes then move to cooling rack.
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SOFT AND CHEWY PISTACHIO COOKIES | ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
5/5 (27)Calories 203 per servingCategory Dessert
- Slowly grind the pistachios in a food processor by only pulsing once, then pause, pulsing once, pause, and so on. If processed too fast, the nuts get too warm and turn into a paste. You need 1/2 cup of ground pistachio in total.
- In a medium bowl, combine the flour, 1/2 cup ground pistachio, cornstarch, baking soda, and salt and set aside.
- In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the butter, sugar, and brown sugar on medium-high speed until creamy, 2-3 minutes. Add the egg and vanilla extract and mix until well combined and creamy, about 1 minute. Then add the flour mixture and mix on medium-low speed just until combined, about 30-60 seconds. Add the chopped pistachios and chocolate chunks, if used, and mix just until well distributed. Cover and chill for 1-2 hours.
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From thisfarmgirlcooks.com
4.6/5 (10)Total Time 25 minsCuisine AmericanCalories 304 per serving
- Add the eggs, one at a time and mix. Add the amaretto and almond extract and beat well, stopping to scrape down the sides with a spatula.
- In a medium sized bowl, sift together flour, baking soda, baking powder and salt. Add the sifting dry ingredients, a little at a time when mixing on low speed until blended.
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