Ingredients:

  • 1 cup (227g) Unsalted Butter, softened
  • 3/4 cup (150g) Light Brown Sugar, packed
  • 1/2 cup (100g) Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 2 1/4 cups (280g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 1/2 cups (250g) Ruby Chocolate Chunks or Wafers
  • 1 cup (120g) Shelled, Unsalted Pistachios, toasted and chopped

Instructions:

  1. Toast the pistachios lightly in a dry pan until fragrant. Cool completely, then roughly chop.
  2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  3. In a stand mixer, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy (about 3-4 minutes).
  4. Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until barely combined. Do not overmix.
  6. Gently fold in the chopped ruby chocolate and the toasted pistachios by hand using a rubber spatula.
  7. Wrap the dough tightly in plastic wrap, flatten slightly into a disc, and refrigerate for at least 1 hour (up to 3 days).
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of chilled dough and place them 2 inches apart on the prepared sheets. Press a few extra chocolate chunks and pistachios onto the top of each dough ball.
  10. Bake for 10–13 minutes. The edges should be set and lightly golden, but the centres should still look slightly soft and underdone.
  11. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.