Pistachio Milk Chocolate Chip Cookies

Yield: 32 cookies; #30 scoop

Recipe

ingredients	preparation
227g softened butter 227g Nut Pastes - Pistachio Praline/Paste - Six 7# cans 227g granulated sugar 57g whole eggs 300g all-purpose flour 7g baking soda 285g milk chocolate chips 35g chopped pistachios as needed white chocolate as needed Caramelized Crunch Toppings - Pistachio Brittle Crunch - 30lb carton	Firstly, preheat the oven to 350°F. Then line sheet trays with parchment. Cream the butter, pistachio paste, and sugar on medium speed until thoroughly combined. Then add the eggs in gradually. Slowly mix the flour and baking soda into the dough, and then the chocolate chips and chopped pistachios. Then scoop the cookie dough onto the lined trays. Bake until the edges of the cookies begin to brown (14 to 16 minutes.) Finally, cool cookies on a wire rack. Store in an airtight container up to a week. Optional: dip half of the cookie in tempered white chocolate. Then, sprinkle some pistachio brittle crunch on top before the chocolate sets.

ingredients

preparation

Firstly, preheat the oven to 350°F. Then line sheet trays with parchment.
Cream the butter, pistachio paste, and sugar on medium speed until thoroughly combined.
Then add the eggs in gradually.
Slowly mix the flour and baking soda into the dough, and then the chocolate chips and chopped pistachios.
Then scoop the cookie dough onto the lined trays.
Bake until the edges of the cookies begin to brown (14 to 16 minutes.)
Finally, cool cookies on a wire rack. Store in an airtight container up to a week.

Optional: dip half of the cookie in tempered white chocolate. Then, sprinkle some pistachio brittle crunch on top before the chocolate sets.