Dark Chocolate Pistachio Cookies

1. Preheat oven to 300 F. Line two baking sheets with parchment paper and set aside.
2. In a bowl of an electric stand mixer, fixed with the paddle attachment, beat butter and both sugars until pale and fluffy (about 6 minutes). Add the egg and beat in for about 1 minute. Add the vanilla extract and beat until incorporated.
3. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Add the dry mixture all at once into the butter mixture. Beat on a low speed until just incorporated.
4. Mix in the chocolate chips and pistachios with a spoon or rubber spatula.
5. Scoop the cookie dough by the tablespoonful onto the prepared baking sheets. Leave about 2 inches of room between each cookie.
6. Bake cookies for 16-18 minutes (the bottom rack of my oven was done at 16 minutes, the top rack was done at 18 minutes) or until just golden brown.
7. Remove from the oven and allow the cookies to cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from joythebaker.com who also adapted from Smitten Kitchen.