Yield:
31 Cookies (#60 Scoop)
Prep Time:
15 Minutes (Plus Chill Time)
Cook Time:
10 – 12 Minutes
Category
Desserts
Calories:
108
Carbs:
12.3
Fat:
6.3
Fiber:
0.7
Protein:
1.6
WW Points:
5
ingredients
Pistachio Paste
½ cup plus 2 tablespoons roasted salted pistachios (no shell)
1 tablespoon olive oil
Cookie Dough
½ cup unsalted butter, softened
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
½ teaspoon pure vanilla extract
¼ teaspoon pure almond extract
½ teaspoon baking soda
¼ teaspoon salt
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon matcha powder
5 ounces bittersweet baking chocolate (60% cacao), chopped
For Topping
2 tablespoons ground pistachios
Flaky sea salt (optional)
directions
Step 1: Make the Pistachio Paste
Add the pistachios to a small food processor and pulse until finely ground. Remove 1–2 tablespoons of the ground pistachios and set aside for topping. Add the olive oil and blend until a thick, coarse paste forms (not fully smooth).
Step 2: Make the Cookie Dough
In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed for 3 minutes, until pale and fluffy. Scrape down the bowl and mix in the egg, vanilla, and almond extracts. Add the pistachio paste and mix until well combined.
In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold until just combined. Fold in the chopped bittersweet chocolate. The dough will be soft and sticky. Cover and refrigerate for 2 hours.
Step 3: Bake
Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough using a #60 scoop and space the portions at least 3 inches apart. Sprinkle with the reserved ground pistachios. Bake for 10–12 minutes, rotating the tray once halfway through. Bake until the edges are golden. Cool on the pan for 1 minute, then transfer to a wire rack. Finish with flaky sea salt if desired.