These Chocolate Chip Cookies are filled with pistachio bits and dried cranberries, half-dipped in dark chocolate and sprinkled with crushed pistachios and sea salt. They are incredibly delicious, the kind you want to eat one after another!
Recipe courtesy of Silvia Ribas from Garden in the Kitchen.
Preheat oven to 375°F. Cover two large cookie sheets with parchment paper or silicone mat.
In a medium bowl mix in the flour, baking soda and salt. Set aside.
In a large bowl combine the butter (room temperature) sugar and vanilla, mix until creamy. Add the eggs and mix to combine.
Add in half of the flour mixture and stir to combine. Add the remaining flour mixture and continue to stir until the batter is uniform. Add 1 cup of chocolate chips, 1/2 cup pistachios and 1/2 cup dried cranberries and fold.
Scoop up tablespoon size peices of batter and roll into a ball. Place dough balls 2 inches apart on the cookie sheet.
Bake for 10-12 minutes or until golden brown. Remove from oven and transfer the cookies to a cooling rack for 5 minutes.
For the Chocolate Topping
Melt the remaining 1 cup of chocolate chips in the microwave in intervals of 20 seconds, stirring with a silicone spatula in between until the chocolate has completely melted.
When the cookies are cooled off, dip halfway in the melted dark chocolate. Place back on the cooling rack and sprinkle with sea salt or crushed pistachios.
