Pistachio Chocolate Cookies

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There is a strange sense of comfort that comes with baking. For me, it’s the fact that I have control over every single part of the process. I can measure precisely, mix at the speed to which I desire, and set a timer so that my next move is precisely calculated.

In my life, I enjoy random events: the spur-of-the-moment decisions, the unplanned spontaneous trips that have made me very happy in the past. These are the kind of things I live for. They keep me going and push me to get out and meet new people and try new things. But I still crave comfort. I need the reassurance of something that is consistent. It’s not monotony that I want. In fact, that scares the hell out of me. What I want is reassurance. I want to know something is the same. That at the end of the day, something really good is waiting for me. 

If you didn’t know by now, we don’t live in a world like that. That’s a fantasy. But I find that fantasy in the moments where the music is loud and I have ingredients splayed out all over the kitchen.

A huge piece of my life (besides food) is music. I see a concert every chance I get and Spotify is constantly playing in my ears. I’ll listen to just about anything and enjoy it, but there are a few bands and songs that I love more than anything.

Music plays a huge roll in what I discussed at the beginning of this post; in the emotions that accompany us day-to-day. Music can directly affect my mood and change it within moments. It can be a source of pain or joy, euphoria or sadness, bliss, or total numbness.

Today, I’ve added a playlist of the music I listened to while baking these cookies. If you’re looking for something new, check out my Spotify page. I’ve got a playlist called “Pistachio Chocolate Cookies.”  

The playlist starts with something familiar: The Avett Brothers, and goes into songs with some pretty great lyrics. I came across this quote the other day, and I couldn’t help but fall in love: “the function of music is to release us from the tyranny of conscious thought.”

So follow the familiar of this recipe: the cookie part. Mix it up with some randomness: the pistachio part. And try something new: the playlist part. I hope it’s as healing for you as it was for me.

Recipe is below.

 xoxo,
e

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Roughly chopped pistachios 

Roughly chopped pistachios 

Fresh eggs from Daniel's mom's chickens.

Fresh eggs from Daniel's mom's chickens.

fold in the pistachios and chocolate chunks

fold in the pistachios and chocolate chunks

Roll the dough into logs and wrap with parchment paper.

Roll the dough into logs and wrap with parchment paper.

allow to refrigerate, then slice.

allow to refrigerate, then slice.

These stay good in the freezer for up to two months.

These stay good in the freezer for up to two months.


Bake until just crisp

Bake until just crisp

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Ingredients:

2.5 cups flour
½ cup unsweetened cocoa powder
¾ teaspoon kosher salt
¼ teaspoon baking soda
2.5 sticks unsalted butter, room temp
1 ¼ cup packed brown sugar
1 teaspoon vanilla extract
1 egg white
1 cup bittersweet or semi-sweet chocolate
1 cup shelled pistachios, chopped
Sea salt for garnish

 

Directions:
1.    Combine flour, cocoa powder, salt, and baking soda. Set aside.

2.    Beat together brown sugar, butter, and vanilla extract on high until well fluffy. Reduce the speed to low and add in dry ingredients. Once combined, add in egg white.

3.    Fold in pistachios and chocolate until they are evenly distributed within the batter.

4.    Divide the dough evenly into three parts and roll into 8-inch logs. Wrap the logs in parchment paper and allow them to refrigerate for at least 4 hours.

5.    Preheat oven to 350. Slice cold dough into rounds and place on a parchment-lined baking sheet. Bake for approximately 10 minutes.