Chewy & Nutty Chocolate Chip Cookies

This recipe for Chewy & Nutty Chocolate Chip Cookies uses nut butter and black fig pistachio dark chocolate in the dough to make one fantastic cookie!

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We were gifted a sampler flight of Jcoco chocolates. The only option in that pack I could eat was the black fig pistachio dark chocolate. I fell in love with the smooth, meltaway texture and knew I needed to add this perfectly blended confection to a catch of cookies ASAP!

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I don't know about you, but I always want to bake (and eat) cookies, especially chocolate chip cookies. That is why we have a wide variety of chocolate chip cookies on the website (list of recipe links incoming!):

• Our Classic Chocolate Chip Cookies

• Pumpkin Chocolate Chip Cookies

• White Chocolate Chip Raspberry Cookies

• Nut Butter Banana Chocolate Chip Cookies

Creating new variations of chocolate chip cookies is always super exciting to me. After tasting that chocolate bar, these nutty chocolate chip cookies were floating around my mind until I finally got around to making them and writing down the recipe.

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I know the nutty additions should be the highlight of these cookies, but it is definitely the chocolate. I used Jcoco's Black Fig Pistachio Dark Chocolate, a premium, high-quality, all-natural chocolate with no preservatives or additives, mixed with Enjoy Life's dark chocolate morsels and semi-sweet mega chunk chocolate chips. By chopping up the Jcoco chocolate bar, you get some big puddle of chocolate along with some tiny bits, plus every size in between.

Chewy & Nutty Chocolate Chip Cookies

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Ingredients

• ⅔ cup palm shortening

• ¼ cup nut butter of choice

• 1 cup light brown sugar, packed

• ¼ cup golden cane sugar

• 1 egg + 1 egg yolk, room temperature

• 1 tablespoon vanilla

• 1 and ¾ cups all-purpose gluten-free flour

• ¾ teaspoon baking soda

• 1 teaspoon corn-free baking powder

• 1 teaspoon cream of tartar

• ¾ teaspoon kosher sea salt + more flakey sea salt for sprinkling

• ½ cup semi-sweet chocolate chips

• 1 cup Black Fig Pistachio Dark Chocolate or any chocolate bar containing nuts of your choosing, chopped

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Directions

1. Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.

2. In a large mixing bowl or stand mixer with a paddle attachment, combine the palm shortening and nut butter. Beat until mixed. Add in the brown sugar and golden cane sugar and beat until the mixture becomes light and fluffy (about 5 minutes).

3. Scrape down the sides before adding in the egg, egg yolk, and vanilla. Mix well.

4. In a separate bowl, mix the flour, baking soda, baking powder, cream of tartar, and salt. Add half the dry ingredients to the wet. Combine, then add the rest of the dry ingredients and mix. Fold in the chocolate.

5. Use a medium-sized or large-sized cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes if you use the medium scoop and 15 minutes if you use the large scoop, or until the edges are just golden brown and the centers have puffed up but are still gooey.

6. After you remove them from the oven, sprinkle with the flakey salt and allow to cool on the cookie sheet before transferring the cookies to a cooling rack.

7. Allow to fully cool before eating!