A smoked, nutty, and chocolately cookie - how can we make it any better, you ask? How about using some homemade vanilla extract. Yes, be jealous, and then make your own. Luckily, the man in my life has a stash of these perfect bottles in his kitchen and I get dibs.
These cookies are perfect for autumn. If you're adventurous, or just enjoy salty foods, I suggest generously sprinkling the smoked salt over the cookies. If you're unsure, do half and half: half of your batch with just a little, and half with a little more. I don't think you'll be disappointed.
Dark Chocolate Chip, Pistachio, and Smoked Salt Cookies
From Joy the Baker
Makes approximately 24 cookies
1/2 c. (1 stick) butter
1/2 c. raw sugar
1/2 c. brown sugar
1 t. vanilla
1 1/4 c. flour
1/2 t. baking soda
1/4 t. salt
1 1/2 c. dark chocolate, chips or chunks
1 c. shelled pistachios, chopped
smoked salt for topping
Preheat your oven to 300°. Line baking sheets with parchment paper.
Beat butter and sugars until fluffy in an electric mixer. Beat in egg and vanilla.
Whisk flour, baking soda, and salt in a medium bowl. Add to butter mixture and beat until just incorporated. Fold in chocolate chips and pistachios.
Drop dough by rounded tablespoonful onto baking sheets. Sprinkle generously with smoked sea salt. Bake for 18 minutes until golden brown. Transfer to a wire rack to cool.