This simple cookie recipe combines two of my favourite flavours, chocolate and pistachio. They are old friends and go together like Monica and Rachel. I’m super greedy and love eating these still warm so that the whole experience is mega gooey. But, once set, they are still lovely and soft and go great with a scoop of pistachio ice cream.
- Using an electric beater, beat the butter and sugar together until combined. One at a time, add the eggs and egg yolk and beat to incorporate completely.
- Mix the flour, coco powder and baking powder together and then beat into the sugar mixture. Chuck the chocolate and pistachios into the cookie dough and fold together. Cover and chill in the fridge for 30 minutes. this will help rolling them out.
- Preheat the oven to 170 fan. Roll out balls of the dough, about the size of a table tennis ball. You should get 16 portions. if you are using your hands, like me, wet them a little before rolling. Place onto three lined baking sheets, leaving a good 3 inch gap around each one. Bake for 12-15 minutes until slightly cracked on top. Remove from the oven and sprinkle each with sea salt. Leave to cool before demolishing.
Makes 16 cookies
220g salted butter at room temperature
320g light brown muscovado sugar
1 egg yolk
320g plain flour
2 tbsp coco powder
1 tsp baking powder
270g 70% dark chocolate chips
100g smashed pistachios