I’ve learned the hard way that creativity cannot be rushed. You have to let yourself be inspired. You can certainly make an effort to inspire yourself, but you can’t force it. The results are always disappointing.
On the other hand, genuine inspiration can’t be beat. The results are usually spectacular.
So, I had an inspiration. Pistachios and pretzels. It was a good idea. I’ve never been much of a nuts-in-my-cookies person, I lean heavily towards no-hint-of-any-nuts-just-chocolate-chips-please. But pistachios are just so much cooler than any other nut in the family. They’re like the suave cousin who only visits on holidays but who you really wished lived closer to home.
Aaand pretzels. Everybody loves pretzels, I hope. Obviously, it’s a good idea to chop them up and stir them into cookies. With pistachios. And chocolate chips. Need I say more? Oh right, these cookies are gluten-free. Sha-boom!
Pistachio and Pretzel Chocolate Chip Cookies
adapted from Apple a day.
¾ c. unsalted butter, softened
¾ c. brown sugar
¼ c. granulated sugar
2 tsp. vanilla extract
1 ½ c. gluten-free flour
2 tsp. cornstarch
1 tsp. baking soda
½ tsp. salt
1 c. roughly chopped gluten-free pretzels
½ c. chopped salted pistachios
¾ c. bittersweet chocolate chips
Preheat oven to 350 degrees F.
Cream together butter and sugars until fluffy. Add egg and vanilla and mix until combined. Mix in flour, cornstarch, baking soda, salt, and pretzels.. Stir in chocolate chips and pistachios.
Drop by rounded tablespoons onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 2 dozen.