But a sizable bag of unshelled pistachios on my countertop convinced me otherwise this year. Think of these cookies as a sophisticated twist, with just a tease of pistachio green, to summon the luck of the Irish… or at least a big glass of cold milk.
Cookies will spread considerably when baked because of the melted chocolate addition. You can minimize spread by chilling dough thoroughly before baking. Cookies will be thin but still chewy once cooled if they aren’t overcooked.
- 1/2 cup unsalted butter, softened
- 1/2 cup butter-flavored solid vegetable shortening
- 2/3 cup white, granulated sugar
- 2/3 cup packed dark brown sugar
- 2 eggs
- 1 tsp vanilla extract or paste
- 8 oz dark chocolate, melted
- 1 3/4 cups all purpose flour
- 2 Tbs cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 cups pistachios, roughly chopped
- 1 cup dark chocolate chips or roughly chopped dark chocolate
- In the bowl of a mixer, cream butter and shortening with sugars until light and well-blended.
- On lower speed, mix in eggs and vanilla until combined, scraping sides of bowl as needed.
- Continue mixing and add the melted chocolate.
- In a separate small bowl or on a piece of parchment, combine the flour, cocoa, baking soda, baking powder and salt.
- With mixer on low speed, add the dry ingredients and mix just until combined.
- Stir in chopped pistachios and dark chocolate chips. Chill dough at least 2 hours or up to 3 days. Dough can also be frozen for later use. Note: if freezing, consider rolling into a cylinder wrapped with plastic and foil- dough can then be sliced with a knife when ready to bake.
- Preheat oven to 350F. Portion dough into 1 inch balls and bake 8-10 minutes. Center should look not quite set when removing from oven but will finish cooking as it rests.
- Cookies will be thin with crisp edges and a chewy center.