These cookies are wonderfully crisp on the outside and soft on the inside. These slice-and-bake cookies are no-fuss, making them ideal for holiday baking.
Whisk the flour, baking powder, and salt together in a bowl. Set aside.
2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon Kosher salt
Add the butter and sugar to the bowl of a stand mixer and cream together until well blended, about two minutes. Add the milk and vanilla extract and mix to combine. Slowly add the flour mixture. Mix until combined. Gently mix in the chocolate and ½ cup chopped pistachios.
1 cup unsalted butter, 1 cup granulated sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, 4 ounces dark chocolate
Form the dough into two logs, each 2 inches in diameter. Roll the logs in the remaining ½ cup chopped pistachios. Wrap in waxed paper and chill for at least two hours or overnight.
Preheat oven to 350℉. Slice the cookies ¼ inches thick. Place cookie dough on parchment-lined baking sheets. Bake for 11-12 minutes until just set. Cool the cookies on the sheet pan for 5 minutes before transferring them to a rack to cool completely.
Notes
The dough can be chilled for up to 5 days. If you plan to chill the dough longer than overnight, wrap the parchment-wrapped dough in plastic wrap for freshness.
Store these cookies in an airtight container for up to one week.
To freeze unbaked cookies, prepare the dough, shape it into logs, and roll it in the pistachios. Wrap tightly and freeze for up to three months. Thaw it overnight in the refrigerator, and bake according to the recipe's directions.
To freeze baked cookies, cool them completely, then wrap them tightly and freeze them for up to three months. Thaw at room temperature.