Pistachio Chocolate Chip Cookies

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Mix the flour, baking powder, baking soda, and salt in a small bowl.
2 1/2 cup Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar with a hand or stand mixer. Beat in the eggs, vanilla, and milk.
1 cup Butter, 1 cup Brown Sugar, 1/2 cup Granulated Sugar, 1 1/2 teaspoon Vanilla, 1/2 Tablespoon Milk, 2 Eggs
Mix in the dry ingredients until combined.
Fold in the chocolate chips and chopped pistachios. Save a few pistachios to garnish the top of the cookies if you like.
1 1/2 cup Milk Chocolate Chips, 1 cup Chopped Pistachios
Roll the dough into 12 large balls or 24 small balls and place on the cookie sheet.
Depending on the size of the cookies, bake them for 10 – 12 minutes. Remove them when they are golden brown. I like crispy edges with a chewy center, but if you like them a little less crispy, take them out when they barely turn brown. Let them sit on the tray for 2 minutes before moving to a wire rack to cool.
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