Pistachio and Chocolate Cookies
These Pistachio and Chocolate Cookies are soft, chewy, and loaded with flavor in every bite. For best results these should be chilled and you likely have all the ingredients for these simple cookies already in your home.
Servings 12 medium cookies
Calories 270kcal
Ingredients
- 130 grams / 4.58 ounces butter room temperature
- 135 grams / ⅔ cup brown sugar
- 60 grams / ⅓ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon vanilla extract
- 240 grams / 1 ½ cups plain flour
- 4 grams / 1 teaspoon baking powder
- 3 grams / ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 90 grams / 3.1 ounces chocolate roughly cut
- 95 grams / ⅔ cup + 2 teaspoons pistachios shelled and roughly chopped
Instructions
- Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the eggs and vanilla extract continue to beat until well combined, beating for a further minute.
- In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
- Toss into butter mixture and combine on low until no dry portions remain in your bowl.
- Add ⅔'s of the pistachios and chocolate chunks to the cookie dough and stir until fully incorporated.
- Scoop up portions of dough, pressing a few chocolate chunks into the top.
- Cover and place into your fridge for 1 hour.
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Place onto a lined baking tray, ensuring there is 1 ½ inches between each cookie.
- Bake for 14 minutes or until golden at the edges.
- Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
- Serve with a glass of milk.
- Dig in and enjoy!
Notes
- Chocolate: 56% dark chocolate block was used here because it is less sweet and higher quality than baking chocolate and controls the level of sweetness in the cookies better.
- Pistachios: Plain shelled pistachios were used here though roasted ones would also work well.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
Nutrition
Calories: 270kcal