In this post, you will learn how to make Pistachio Milk Chocolate Chip Cookies and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Pistachio Milk Chocolate Chip Cookies.
- 2 1/4 cups (11.25 oz) all purpose flour
- 2 teaspoons almond extract (I replaced wt vanilla extract
- 1 teaspoon baking soda
- 2 extra-large eggs (I used large egg instead)
- 3/4 cup (6oz) granulated sugar( I reduced to ½ cup)
- 3/4 cup (6 oz) light brown sugar,packed(I reduced to ½ cup)
- 1 1/2 cups (7.5 oz) milk chocolate chips
- zest of 2 oranges
- 1 1/2 cups shelled pistachios
- 1/2 teaspoon salt
- 2 sticks unsalted butter (8 oz),room temperature
- Place the butter,granulated sugar and brown sugar in a large mixing bowl.Using an electric mixer set on high speed,beat the mixture until it is light and fluffy,about 2 minutes.Reduce the mixer speed to low and add in the eggs,one at a time, and mix zest and finally the flour.When the flour mixture is totally incorporated,mix in the chocolate chips and nuts.Drop the dough by rounded tablespoons on the prepared sheets,placing the portions 2 inches apart.
- Bake the cookies,one sheet at a time, until they just begin to brown around the edges,10-12 minutes.The center should remain pale.
- Let the cookies cool on the baking sheets for 2 minutes,then transfer them to a wire rack to cool.
- Bake the remaining cookies in the same way. (You do not have to replace the lining material for subsequent batches).Store in an airtight container at room temperature for up to 2 weeks.
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