Jumbo Pistachio and Milk Chocolate Chunk Cookies
- In a small saucepan melt butter over low heat; cool slightly. Transfer melted butter to a large mixing bowl. Add brown sugar and granulated sugar. Beat with an electric mixer on medium speed about 2 minutes or until light.
- In a small bowl whisk together the egg, egg yolk, milk, and vanilla. Add to butter mixture. Beat on low speed just until combined. Beat in flour and salt just until combined. Stir in chocolate chunks and pistachio nuts. Cover and chill dough for 1 hour.
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Using a 1/4-cup measure or scoop, drop mounds of dough about 3 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes or until edges are light brown (centers may still appear moist). Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Jumbo Pistachio and Milk Chocolate Chunk Cookies)
- Per serving:
- 277 kcal cal.,
- 15 g fat
- (8 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 38 mg chol.,
- 175 mg sodium,
- 31 g carb.,
- 2 g fiber,
- 18 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet