Baking / Dessert / Recipes

Basil Pistachio Chocolate Chip Cookies

Yes, ok the title is a bit intimidating. But seriously, don’t shake your head! I know what you’re thinking…..Why would I ever taint my chocolate chip cookies with basil!?!? Or pistachios, for that matter.

Now, I understand some of you may be allergic to nuts or just don’t like them in your cookies, but for those of you who do, pistachios in chocolate chip cookies are AWESOME. Combined with the flavor of the basil and the verbena in the browned butter, the pistachios lend a lovely flavor to the cookie. Perhaps next time I’ll toast them first, but this time I didn’t and they still came out great.

Oh, and one more thing. You may be thinking that this recipe is a little mature for a 15-almost-16 year old to be baking, or even liking for that matter, but truly these cookies have a lovely almost flowery flavor to them, and I really enjoyed them. As did my dad, mom, and 12-year old brother. And his best friend. The basil and verbena are present in the cookie, but you would never be able to figure it out if you didn’t know they were there. In a really good way.



Basil Pistachio Chocolate Chip Cookies

Adapted from Top With Cinnamon 
Made two dozen-ish

1/4 cup (4 tbsp) fresh basil leaves
2 tablespoon verbena leaves or lemon zest
10 tablespoons butter
1 tablespoon vanilla extract
1 3/4 cup all purpose flour
3/4 teaspoon baking powder

3/4 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup + 3 tbsp light brown sugar, packed
1/2 tsp kosher salt / fleur de sel (plus more for sprinkling)
1 egg
1 1/2 cups semi-sweet chocolate chips
1 cup shelled pistachios
Roughly chop the basil and verbena then add to a small saucepan with the butter. Heat continuously it on medium-low on the stove until it foams up and smells nutty then stir in the vanilla extract. Leave to cool for 10 minutes, then strain it through a sieve (push through as much of the browned butter bits as possible though, you’re just trying to take out the herbs).

Meanwhile, in a large bowl combine the next 6 ingredients (flour through to salt). Pour in the butter and mix until it looks like moist clumpy sand with no floury patches. Add the egg and mix in for a few seconds, then the chocolate chips and pistachios and mix until well distributed – but not for too long!

Using a 1/4 cup cookie scoop, scoop up some of the dough and smoosh it into the scoop until it’s just full. Turn out onto a lined cookie tray, spacing each mound 3″ apart. Repeat with all of the cookie dough. Cover with cling film and refrigerate for a couple of  hours (the longer you wait, the better the texture and flavor!!!).

When ready to bake preheat your oven to 400 degrees F. When ready, sprinkle the cold cookie dough with fleur de sel and shove into the oven immediately! Bake for 8-12 minutes, until browned, with set edges, and a puffy, soft center. Let cool on the baking tray for a few minutes before transferring to a wire rack.

Wow, these are good. Enjoy!



4 thoughts on “Basil Pistachio Chocolate Chip Cookies

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