Chocolate and Pistachio Cookies

I have made many variations of these cookies, but to be honest, this is the combination and texture that I loved the most. It has pistachios, my favorites, and also one of my favorite chocolates: the raspberry chocolate from Heidi. You can obviously use any other chocolate that you like, another favorite is the Nestle Desert Chocolate for baking. I want to mention these because in this case, I feel like these actually make a difference in the final outcome. Good quality ingredients are key for an amazing result.

No more chitter chatting, let’s get into the recipe.

Ingredients:

• 200g flour
• 70g white sugar
• 70g brown sugar
• 100g salted butter
• 1 egg
• 5g baking soda
• 1/2 tsp vanilla extract
• 150g chocolate (half white chocolate, half dark chocolate with raspberries)
• 30g roasted unsalted pistachios

Method:

1. Cut the chocolate with a knife, I like to leave some bigger chunks as well. Place it in a container and leave in the freezer while you prep the dough.
2. Break the egg in a mixing bowl and start beating it with a mixer or a whisk.
3. Once the egg is a creamy colour add the butter. Try to have the butter soft, or melted. Whisk to incorporate.
4. Add the sugar and whisk again. Then, add the vanilla extract.
5. Once everything is homogenous, add the flour and baking soda and mix. Don’t overmix it though, you don’t want to develop gluten, you just want everything mixed together.
6. Cut the pistachios, as chunky as you like.
7. Add the chocolate and pistachios in the bowl and mix with a spatula.
8. Cover the mixture and place it in the fridge for about half an hour. The colder the dough, the taller/thicker the cookies, and that is how I like them.
9. After the time has passed, take the dough out of the fridge, and start forming balls that you place in a tray lined with parchment paper. Depending on how big or small you make them, you can have 6 to 12 cookies. I prefer them smaller, so I go between 12-15 cookies.
10. To bake them, place the tray in a preheated oven at 180 degrees Celsius for 7 to 10 minutes. I like to check on them at the 7 min mark. If they are lightly golden and spread up you can take them out then, if not leave them for 2-3 mins.
11. When taken out, let them cool in the tray, as they will be very soft. They will harden a bit when the cool, but they will still be soft on the inside.

You can switch up the chocolate and nut combinations as you like, but this has been my favorite combination so far, and it was also really appreciated by my friends. Try them out and let me know how they turned out!