You are going to love this recipe for chocolate chip cherry pistachio cookies. These cookies are very light in texture but bold in flavor. So let's get right to it.
First, preheat the oven to 350℉. Prepare your baking sheet with parchment or a light spray of cooking spray to help the cookies release.
We will start with the dry ingredients which include 1-1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder and 2 teaspoons corn starch.
Mix all of these together in a large bowl with a whisk or fork. They both work. I used a fork.
Next up 1/2 cup unsalted butter (or two sticks) at room temperature, 2 teaspoons of Canola oil, 1/2 cup granulated sugar, 1/2 cup packed brown sugar (not pictured), 1 teaspoon Vanilla, Butter & Nut flavoring, and 1 egg.
Beat together the butter, olive oil and sugar until creamy. Then add the egg and vanilla and mix to combine.
After the addition of the egg and vanilla flavoring, you will have a beautiful golden cookie dough.
Add the dry ingredients to the butter mixture in thirds and mix to thoroughly combine. Now it is time to add the pistachios, cherries and chocolate chips.
Add 1 cup shelled pistachios.
Add 1 cup sweetened dried cherries.
Add 6 ounces miniature semi-sweet chocolate chip morsels.
Stir to combine and then, with clean hands, mix the dough with your hands until all of the ingredients are completely combined.
I bought a new Mega Baking Sheet to replace my old cookie sheets which have served me well for many years. This sheet fits perfectly in my oven. It fills the rack from side to side and front to back. I love it. I highly recommend that you buy one of these and toss your old cookie sheets, which eventually wear out.
I fit twenty cookies per sheet with plenty of space for them to spread out during cooking. You should easily get 36 - 40 cookies from this recipe. Into the preheated oven for 10 minutes.
And this is what you will have 10 minutes later.
These are a soft and crumbly cookie. So you will need to leave them on the cookie sheet and allow them to cool. Not completely, but they need to set before you move them to a cooling rack. If you try to move them too soon, you are going to end up with cookie crumbs rather than the beauties you see on the cooling rack above. Ten minutes in my oven was perfect. Lightly golden around the edges and on the bottom.
These are spectacular and I know that your friends and family will love them.
First, preheat the oven to 350℉. Prepare your baking sheet with parchment or a light spray of cooking spray to help the cookies release.
We will start with the dry ingredients which include 1-1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder and 2 teaspoons corn starch.
Mix all of these together in a large bowl with a whisk or fork. They both work. I used a fork.
Next up 1/2 cup unsalted butter (or two sticks) at room temperature, 2 teaspoons of Canola oil, 1/2 cup granulated sugar, 1/2 cup packed brown sugar (not pictured), 1 teaspoon Vanilla, Butter & Nut flavoring, and 1 egg.
Beat together the butter, olive oil and sugar until creamy. Then add the egg and vanilla and mix to combine.
After the addition of the egg and vanilla flavoring, you will have a beautiful golden cookie dough.
Add the dry ingredients to the butter mixture in thirds and mix to thoroughly combine. Now it is time to add the pistachios, cherries and chocolate chips.
Add 1 cup shelled pistachios.
Add 1 cup sweetened dried cherries.
Add 6 ounces miniature semi-sweet chocolate chip morsels.
Stir to combine and then, with clean hands, mix the dough with your hands until all of the ingredients are completely combined.
I bought a new Mega Baking Sheet to replace my old cookie sheets which have served me well for many years. This sheet fits perfectly in my oven. It fills the rack from side to side and front to back. I love it. I highly recommend that you buy one of these and toss your old cookie sheets, which eventually wear out.
I fit twenty cookies per sheet with plenty of space for them to spread out during cooking. You should easily get 36 - 40 cookies from this recipe. Into the preheated oven for 10 minutes.
And this is what you will have 10 minutes later.
These are a soft and crumbly cookie. So you will need to leave them on the cookie sheet and allow them to cool. Not completely, but they need to set before you move them to a cooling rack. If you try to move them too soon, you are going to end up with cookie crumbs rather than the beauties you see on the cooling rack above. Ten minutes in my oven was perfect. Lightly golden around the edges and on the bottom.
These are spectacular and I know that your friends and family will love them.
