This recipe makes about 12 cookies.
These chocolate & pistachio cookies are super simple & quick to make, perfect for when you don’t want to spend too much of your time in the kitchen, but fancy something sweet and delicious.
Ingredients:
- 90g butter
- 45g brown sugar
- 70g white sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 160g flour
- 100g white chocolate or choc chips*
- 60g chopped pistachios
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- Pinch of salt
- 12 frozen pistachio cream dollops**
* You can also use dark or milk chocolate/choc chips instead!
** Try to buy one that does not have sugar as a first ingredient on the list.
Instructions:
- Divide the Pistachio cream into 12 portions – just less than a teaspoon each and freeze them for about an hour.
- If you’re not using chocolate chips, chop the chocolate into small pieces.
- Place the butter and both sugars in a mixer bowl and beat for 2-3mins until creamy.
- Add the egg with vanilla extract and mix for another minute.
- Add the flour, baking powder, baking soda, salt, chopped chocolate and the pistachios.
- Stir until incorporated.
- Weigh around 45g of dough, flatten it, place one frozen pistachio cream in the middle, wrap the dough around it, so that it’s fully covered and roll the dough into a ball.
- Place the ready cookie balls into 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 place 6 at a time and leave some space around each.
- Bake for 11-12 minutes.
- Leave to cool for 30mins or enjoy while the pistachio cream is still warm!
- You can drizzle them with some more pistachio cream on top and sprinkle with chopped pistachios.
(I also like to add a few chocolate chips on top just after I take them out of the oven.)
Happy Baking! 🙂
