Orange-Pistachio Chocolate Chip Cookies

Orange, pistachios, and rye flour make over the beloved chocolate chip cookie into a dressed-up, sophisticated (fully plant-based) cookie that will stand out against the classic. The rye flour lends nuttiness and tender texture; if you haven’t baked it into sweet things before now, get ready to be wowed.

MAKES 14 TO 16 COOKIES

Photo credit: Erin Scott

• Ingredient Info

  Use light to medium rye flour for subtle, nutty, crowd-pleasing flavor. Dark rye flour offers more robust flavor. Both are excellent.

• Prep Tip

  For the best texture, I recommend refrigerating or freezing these cookies on sheet pans before baking them. If space is an issue, consolidate portioned dough onto one sheet pan and evenly redistribute on two sheet pans before baking.

• Equipment Info

  Use a level #24 or scant #20 portion scoop to portion out the dough.

• Take Note

  If you can’t chill the dough, bake the cookies for 11 to 12 minutes, checking for doneness at 11 minutes. If you have frozen the portioned dough, let it sit out for 5 minutes, then bake for 14 to 15 minutes.

Ingredients

½ cup raw shelled pistachios, lightly toasted and cooled

2 cups stirred, spooned, and leveled rye flour (8 ounces)

1 teaspoon fine sea salt

1 teaspoon baking powder

¾ teaspoon baking soda

½ cup granulated sugar

½ cup lightly packed brown sugar

½ cup extra-virgin olive oil

¼ cup water

1 teaspoon pure vanilla extract

2 teaspoons grated orange zest (from 1 to 2 oranges)

1 tablespoon freshly squeezed orange juice 1¼ cups dark chocolate chips or chunks

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Baking directions

1. Line two sheet pans with parchment paper or silicone baking mats.

2. Finely chop the toasted and cooled pistachios. Whisk together the rye flour, salt, baking powder, and baking soda in a medium bowl.

3. Combine the granulated and brown sugars in a large bowl. Add the oil, then beat with a handheld mixer starting on low speed and increasing to medium speed to evenly and completely blend the mixture. Add the water, vanilla, orange zest, and orange juice and beat again, starting on low speed and increasing to medium-high speed, until well emulsified, 1½ to 2 minutes.

4. Add the dry ingredients to the wet ingredients and blend with the mixer on low speed until just combined. Use a rubber spatula to scrape down the sides of the bowl and mix in the chocolate chips and pistachios. Scoop 2½ to 3 tablespoonfuls of the dough and drop them evenly between the lined sheet pans. Refrigerate the portioned dough for at least 20 minutes (or up to 24 hours for the best texture and flavor; you can also freeze them—see Take Note).

5. Heat the oven to 350°F with a rack in the middle position. Bake the cookies for about 12 minutes until golden for a soft, chewy cookie. Transfer the sheet pan to a wire cooling rack and let cool. Repeat baking and cooling instructions with the remaining cookies. Store completely cooled cookies in an airtight container and enjoy within 2 days of baking them.