Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies

3 cups flour

1 tsp. sea salt

1½ tsp. baking powder

1 tsp. baking soda

1 cup unsalted butter at room temperature

½ cup sugar

1½ cup light brown sugar

2 large eggs

2 tsp. vanilla extract

1½ cups chopped pistachios shells removed

2 cups chopped dark chocolate

Sea salt for sprinkling on cookies

Preheat oven to 350°. Line a large baking sheet with a Silpat baking mat.

In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

Cream butter and sugars together until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat for an additional 2 minutes.

With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated. Stir in the pistachios and chocolate chunks.

Scoop tablespoons size balls of cookie dough. Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt.

Bake cookies for 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.

This recipe can be found here.