Bread and Better

Bread and Better

Thursday, 10 September 2015

Dark Chocolate and Pistachio Cookies

A slightly more adult version of the much loved chic-chip cookie. The nuts add a nice crunchy texture as well as a much needed savoury hit.



For the cookies:
100g dark chocolate, chopped into small pieces
100g pistachios, chopped
250g sugar (brown ideally)
140g butter
240g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 egg

Beat the butter, sugar and vanilla until they turn pale and fluffy.
Add the egg and beat again until well combined.
Fold in the flour, baking powder, chocolate and pistachios.
Place the mixture onto a sheet of clingfilm and roll into a sausage shape.
Place the sausage into the freezer for 20 minutes, or into the fridge for at least 2 hours.
When firmed up, slice into pieces ( you should get at least 12) and place on baking trays with a good distance between each one.
Bake at 180 degrees C for around 20 minutes.
The trick is to take them out a little before you think they are done, when they are still fairly soft on top. This way they stay nice and chewy.

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