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© Meredith Corporation. All rights reserved. Used with permission.
(about 25 cookies)
In a small saucepan, melt butter over low heat; cool slightly. Transfer the melted butter to a large mixing bowl. Add brown sugar and granulated sugar. Beat with an electric mixer on medium speed for about 2 minutes or until light.
In a small bowl, whisk together egg, egg yolk, milk and vanilla. Add to the butter mixture. Beat on low speed just until combined. Beat in flour and salt just until combined. Stir in chocolate chunks and pistachios. Cover and chill for 1 hour.
Preheat oven to 350°F. Line baking sheets with parchment paper. Using a 1/4-cup measure or scoop, drop mounds of dough about 3 inches apart onto the prepared pans. Bake for 10 to 12 minutes or until edges are light brown (centers may still appear moist). Cool on the pans for 2 minutes. Transfer to wire racks and let cool.