So, there’s a proposal to make milk “Tennessee’s official state beverage.” It seems like a state’s beverage should be something unique to that state, like, say, Jack Daniel’s Tennessee Whiskey, but I suspect the milk nomination is a nod to Purity Dairies. Feel free to enjoy either Tennessee beverage with a few Orange Pistachio Chocolate Chip Cookies.
I couldn’t resist when I saw the tower of these cookies in Lora Brody’s “Chocolate American Style.” That bright green pistachio crunch called my name. Pistachios and chocolate? Oh, yeah. I wasn’t sold on the orange zest and almond extract, but it turns out that they give the cookies a slightly floral aftertaste. A “what IS that?” kind of flavor that I like.
If you’re into homemade ice cream sandwiches, I’m thinking these babies would be dyn-o-mite! with a little coconut or chocolate ice cream. And I’m thinking I wish I’d thought of that before I ate the last two. Ah, well. Tomorrow is National Pistachio Day. The perfect day to bake another batch and pour another shot glass of Tennessee’s could-be state beverage.
Orange Pistachio Chocolate Chip Cookies
Adapted from Lora Brody’s “Chocolate American Style”
Makes about 4 1/2 dozen cookies
- 2 1/4 cups (11.25 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 3/4 cup (6 ounces) granulated sugar
- 3/4 cup (6 ounces) light brown sugar, packed
- 2 extra-large eggs
- 2 teaspoons almond extract
- Grated zest of 2 large oranges or 1/4 teaspoon orange oil
- 1 1/2 cups (7.5 ounces) milk chocolate chips
- 1 1/2 cups (6 ounces) shelled pistachios, salted or unsalted, left whole
- Preheat the oven to 375 degrees F, with the rack in the center position. Line 2 baking sheets with silicone pan liners or parchment paper.
- Sift the flour, baking soda and salt into a medium bowl.
- In an electric mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar on high until it’s light and fluffy, about 2 minutes.
- Reduce the mixer speed to low, and add the eggs, one at a time, and mix well after each addition. Add the almond extract, orange zest and the flour mixture.
- Once the flour mixture is totally incorporated, mix in the chocolate chips and nuts.
- Drop the dough by rounded tablespoons 2 inches apart on the prepared sheets. Bake the cookies, one sheet at a time, until they begin to brown around the edges, 10 to 12 minutes. The centers should remain pale. (If you like flat, crisp, chewy cookies, slam the cookie sheets down on a work surface halfway through the baking time. If you like softer cookies, skip that step.) Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool. Bake the remaining cookies in the same way.