Chocolate Cherry Cinnamon Pistachio Cookies

Another recipe that I found where I could use the cinnamon pistachios was this chocolate chip cookie recipe with dried cherries and pistachios. This comes from a blog that focuses on bread and sourdough items. I edited this recipe a little, based on the ingredients that I had and the attempt to make a fairly standard cookie.

This recipe initially called for sourdough starter discard, which was not something that I had on hand. I have never had good luck with sourdough starter! Later I found out that this is something that my friend at work has, since her husband bakes sourdough bread. Of well, it was not a large quantity, so I omitted it from the recipe. I am not sure what the sourdough discard would add to the cookies, maybe a little more flavor? It wasn’t something that you traditionally see in a recipe.

This cookie started as a chocolate chip cookie, and the original recipe had you sprinkle the cookies with chopped pecans and then top them with dried cherries. I decided to add the pistachios and dried cherries to the cookie dough, which makes for a very chunky cookie, but they were great. A couple of cookies really spread around the edges, but that was just a few. The rest baked up without issue, and just looked wonderful. The cookies are chock full of add-ins, but that just makes these cookies interesting.

Chocolate Cherry Cinnamon Pistachio Cookies
1 cup butter, melted
200 grams sugar
70 grams brown sugar
1/2 teaspoon baking soda
¼ teaspoon salt
2 eggs
1 tablespoon vanilla
275 grams flour
300 grams chocolate chips
50 grams cinnamon pistachios, chopped
1 cup dried cherries

In a large mixer bowl, mix together the melted butter, sugar, brown sugar, baking soda, and salt. Once the mixture is cohesive, add the eggs and vanilla, beating on medium-low to combine. Stir in the flour and the chocolate chips. Once the dough is almost uniform, add the pistachios and dried cherries and stir in low until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for an hour.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Remove the dough from the refrigerator and shape the dough into 1-1/4” rounds. Place the rounds on the prepared baking sheet, leaving space between the cookies.

Bake for 11-13 minutes, until the cookies are browned around the edges and set. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe from Art, Bread, Love