Pistachio Chocolate Chip Cookies

Instructions

1. Preheat the oven to 350°F and line three baking sheets with parchment paper or silicone liners.
2. Cream the butter, brown sugar, and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, 4 minutes.
3. Reduce the speed to low and add the eggs one at a time, beating until blended after each addition.
4. Add the vanilla and beat until well incorporated.
5. Place the flour, salt, and baking soda in the bowl and mix on low until a few streaks of flour remain.
6. Reduce the speed to low and add the chocolate chips, chopped pistachios, and ½ cup of the whole salted pistachios. Mix just till no flour streaks remain.
7. Using a large 2-ounce cookie scoop, scoop the dough onto one of the prepared baking sheets to evenly portion all of the dough.
8. Make a small bowl of the chopped chocolate bar and the remaining 1 cup of whole salted pistachios. Dip each cookie top in the bowl and press lightly to get some of the extras to stick to the top, then place the cookies 3 inches apart on the prepared trays.
9. At this stage, you can bake the cookies or place them in the fridge for 30 minutes, up to overnight, then bake or freeze if desired.
10. To bake the cookies, I only bake two trays at a time for even baking, place them in the preheated oven, and bake for 13-14 minutes until just set and golden around the edges and no longer soft in the middle. Turn the cookie trays around and rotate the pans from the top and bottom racks halfway through cooking. Use a cookie cutter to round them out if they have spread too much and touched.
11. Finish with a light sprinkle of diamond kosher salt or flaky Maldon if desired. Let them cool on the baking sheet for 5 minutes before removing to a cooling rack. Bake the remaining cookies.
12. Store in an airtight container at room temperature for up to 5 days.