Chocolate Pistachio Cookies
Ingredients
-
1 ½
cups
white whole wheat flour
-
¾
cup
unsweetened cocoa powder
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
8
tablespoons
unsalted butter, softened
-
¼
cup
fat free plain Greek yogurt
-
1
cup
packed brown sugar
-
2
large
egg yolks
-
1
teaspoon
vanilla extract
-
¾
cup
shelled salted pistachio nuts
-
1
tablespoon
white sugar
Instructions
- Combine the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and set aside.
- In an electric mixer, beat the butter, yogurt, and brown sugar until fluffy.
- Add the egg yolks and vanilla, mixing until combined.
- Gradually add the flour mixture until just combined, then fold in the pistachio nuts.
- Divide the dough in half and shape each half into a log about 2 inches in diameter, wrapping in parchment paper.
- Refrigerate the logs for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F and line cookie sheets with parchment paper.
- Slice each log into 30 rounds and place them on the baking sheets, spacing them an inch apart.
- Sprinkle the rounds with white sugar and bake for 11-13 minutes until edges are set.
- Cool the cookies on a wire rack.
Nutrition Facts (estimated)
Servings
60 cookies
Calories
54
Total fat
3g
Total carbohydrates
8g
Total protein
1g
Sodium
0mg
Cholesterol
0mg
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