Darker Chocolate Chip Cookies With Pistachios And Candied Ginger

• 2-1/4 cups Flour
• 1-1/4 cup Unsweetened Dutch Process Cocoa Powder
• 2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 2-1/2 sticks Butter (unsalted Is My Usual)
• 1 cup Dark Brown Sugar
• 1 cup Granulated Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1/4 cups Candied Ginger, Finely Diced
• 1/2 cups To 1 Cup Pistachios, Coarsely Chopped
• 12 ounces, weight Dark Chocolate Chips

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. In a medium bowl mix together the flour, cocoa, baking soda and salt.
3. With an electric mixer, cream the butter and sugars until fluffy. Add the eggs and vanilla and beat until combined. Add the flour mixture a cup at a time until just combined. Mix in the ginger, pistachios, and dark chocolate chips just until incorporated into the dough.
4. Form balls or use a scoop and bake on a cookie sheet until slightly puffed and cracked, about 9 minutes. Do not overbake.

flour, dutch, baking soda, ubc, butter, brown sugar, sugar, eggs, vanilla, ubc, pistachios, chocolate chips

Taken from tastykitchen.com/recipes/desserts/darker-chocolate-chip-cookies-with-pistachios-and-candied-ginger/ (may not work)