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This cookie recipe came about when my beau requested something buttery but didn’t give me much more to go off. So, we started tossing some ideas around based on what was in the pantry and here is the result. I think these would be lovely with dried cranberries or cherries added as well. These cookies are a great way to celebrate World Pistachio Day!
Preheat oven to 350ºF. Line baking sheets with parchment paper.
Cream butter and sugars together. Add milk, extracts, and egg. Mix well.
In a separate bowl combine flour, salt, and baking soda. Slowly add flour mixture to butter mixture and mix until well incorporated.
Gently fold chocolate chips and nuts into dough. Form balls about 1 tablespoon each and lightly flatten (just about halfway down). Be sure to leave room between cookies because they will spread as they bake.
Bake in the middle rack for 10-15 minutes. 10 minutes will yield softer cookies, 15 minutes for more crisp cookies. We baked ours for 12 minutes and they were crispy on the outside and soft in the centers.
Transfer to cooling rack. Once cooled, store in an airtight container.
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