Cardamom Pistachio Chocolate Chip Cookies

Note the dough also requires a minimum 24 hours refrigeration so plan ahead.

In a medium bowl, combine the flour, cardamom, baking soda, and salt. Set aside.

In the bowl of an electric mixer, beat the butter and sugars until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Add the dry ingredients and mix until just combined. Stir in the chocolate chips and pistachios.

Transfer dough to a sealed container and refrigerate for 24-72 hours.

When ready to bake preheat the oven to 350 F and line 2 cookie sheets with parchment paper.

Drop dough by rounded teaspoons on the cookie sheets, leaving an inch or two between each cookie. Bake for 10-12 minutes. Remove from oven. Let cookies sit on the pan for 2 minutes before transferring to a cooling rack to cool completely.