I think everyone likes a good cookie right? Lovely dense chewy thing, packed with flavour mmmmm. Well here’s my take on chocolate chip cookies – something I was requested to post a recipe for a while back, but I though I’d do some a bit more special than simple chocolate chip. Not to say you can’t just omit the pistachios, swap the cocoa for 20g more self-raising flour and use milk chocolate instead of white – that probably sounds a bit more complicated than it should but you get my gist. Combining the right flavours in a fun way is what I like to do, bake these and tell me what you think. Please =]
Chocolate & Pistachio Cookies
- 85g unsalted butter, softened
- 170g light brown soft sugar
- 1 medium egg
- 150g self-raising flour, sifted
- 10g cocoa powder, sifted
- 75g white chocolate, chopped
- 35g shelled pistachios
Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5 and line two baking trays with non-stick baking paper. In a mixing bowl beat the butter and sugar together until light and creamy, using an electric hand-held mixer. Add the egg and beat again until smooth. Combine the flour and cocoa in a bowl then add to the butter, sugar and egg mixture, along with half of the pistachios and half of the chocolate. Mix all the ingredients together with a wooden spoon until they form a dough and are evenly combined.
Divide the dough into 12 even rounds, placing six on each tray and spacing well apart. Use the remaining pistachios and chocolate to decorate the cookies before baking in the oven for about 12 minutes. Remove when they have spread so they are about 10cm across and are slightly crisp to the touch. Bake for a couple minutes less if you want them extra chewy! Allow to cool on the tray for 2-3 minutes before transferring to a wire rack. Serve warm with ice cream or enjoy on their own.