This recipe makes 12 cookies
Ingredients:
- 115g butter
- 125g granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 5g baking powder
- 190g plain flour
- 30g cocoa
- 50g milk chocolate – melted
- 60g dark chocolate – chopped
- 50g + 20g chopped pistachios
- Pinch of salt
- Around 150g pistachio cream*
*You want to make sure to use a good quality pistachio cream. The ones with sugar as the first ingredient don’t tend to be the best ones to use.
Instructions:
- Divide the pistachio cream into 12 portions – just less than a teaspoon each and freeze them for about an hour.
- Melt the milk chocolate in a microwave using 10-15second intervals, stir in-between and set aside for a few minutes.
- Chop the pistachios and the dark chocolate.
- Place the butter and sugar in a mixer bowl and beat for 2-3mins until creamy.
- Add the egg with a vanilla extract and mix for another minute.
- Add the flour, baking powder, cocoa, salt, chopped pistachios (50g), chopped dark chocolate and melted milk chocolate. Stir until incorporated.
- Weigh around 50g of dough, flatten it, place one frozen pistachio cream portion in the middle, wrap the dough around it, so that it’s fully covered and roll the dough into a ball.
- Place the rest (20g) of the chopped pistachios on a small plate and then gently press what will be the top of each cookie ball into the pistachios.
- Transfer the prepared cookie balls to the fridge for about 30mins.
- Preheat the oven to 170C fan.
- Line a baking tray with baking paper and once the oven is ready, take out a few cookie balls and place on the tray. I like to bake 6 of them at a time and leave some space around each.
- Bake for about 11-12 minutes.
- Leave to cool or enjoy while the pistachio cream is still warm! 😉
Happy baking!
