We took the classic chocolate chip cookie, made it more decadent with two types of chocolate, then added pistachios for a nutty and unexpected crunch.
Preheat the oven to 350°F. Line two baking sheets with parchment.
In the bowl of a food processor, combine 1/2 cup of the pistachios with the flour and sugar. Process until the nuts are ground and the mixture is an even consistency.
In a large bowl, beat together the butter and brown sugar until smooth and creamy.
Beat in the egg and vanilla.
Scrape the bowl, then add the flour mixture, baking powder, baking soda, and salt, mixing at low speed until the dough comes together.
Stir in the remaining pistachio nuts and chocolate chunks (or chips).
Scoop the dough by the tablespoon onto the prepared baking sheets. Flatten the balls of dough to be about 1/2" thick with the bottom of a glass or your fingers.
Bake for 10 to 12 minutes, until just barely beginning to brown around the edges.
Remove the cookies from the oven and cool them on a rack.
Store cookies in an airtight container on the counter for up to 10 days; freeze for longer storage.
