This recipe is adapted from Lake Placid Lodge's recipe for Triple Chocolate Cookies with Pistachios which appeared in Gourmet Magazine, May 1998
- A white chocolate bar can be substituted for the white chocolate chips. Just chop into coarse chunks.
- The dough can be rolled into 1 1/2-inch wide logs, wrapped well, and frozen. Allow to defrost slightly before slicing and baking.
- Avoid overbaking to keep the chewy texture
- Yield:about 4 dozen 2-inch cookies
- Active time: 10 minutes
- Total time:1 hour
- 2 1/3 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 20 tablespoons unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup bittersweet chocolate chips
- 1 cup white chocolate chips
- 1 cup shelled pistachios, coarsely chopped
- 1 tablespoon sea salt
Adjust oven racks to lower-middle and upper-middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Sift flour, cocoa powder, baking soda, and salt into medium bowl; set aside.
In bowl of standing mixer fitted with paddle attachment, cream butter with sugars on medium speed until light and fluffy, about 1 minute. Add egg and vanilla until combined.
Reduce speed to low and add dry ingredients until just combined, scraping down sides of bowl as necessary to incorporate ingredients evenly. Add chocolate chips, white chocolate chips, and pistachios until just combined.
Evenly place 12 heaping tablespoons of dough onto prepared pans, spacing 2 inches apart. Gently roll each piece of dough into a ball and press down gently until slightly flattened. Sprinkle a few flakes of sea salt on top of each cookie.
Bake until cookies have puffed and small cracks appear, about 13 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cookies cool on pans for 5 minutes, then transfer cookies to wire rack to cool completely. Repeat with remaining cookies.