Mocha Pistachio Cookies

Recipe from Table for Two

Yield: 3 dozen cookies

Prep time: 10 minutes
Cook time: 13 minutes

 
Ingredients

1-1/2 cup (3 sticks) unsalted butter, softened
1-1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
2 eggs
4 teaspoons vanilla extract
2 cups all-purpose flour
2 cups bread flour (or all-purpost flour)
4 teaspoon cornstarch
2 teaspoons baking soda
1 teaspoon salt
1-1/2 tablespoon coffee grounds (fine or coarse)
1 cup shelled pistachios, roughly chopped


Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, add flours, cornstarch, baking soda, salt, and coffee grounds. Whisk to combine. Set aside.

Using a electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars for 2 minutes until light and fluffy. Add in the eggs and vanilla extract and beat for 2 more minutes.

Slowly add in the flour mixture and mix to blend.

Using a spatula, fold in the chopped pistachios.

Bake for 11 to 13 minutes until cookies are just golden brown around the edges, rotating baking sheets halfway through.

Let cool for 5 minutes on the baking sheet then transfer to a wire cooling rack to cool completely.