Pistachio and chocolate chip cookies
Sat, 12 September, 2015
The best cookies are chewy inside and crunchy around the edges, sickly sweet and guiltily, disgustingly tasty. I like white chocolate and cranberries, and oats and raisins although that’s probably not a classic. Easy to make though the baking time can be tricky – if overbaked, they’ll lose the chewiness. You have to take them out when they look quite uncooked, they’ll set and firm up while they cool.
No brainer how to make them, is it? Mix the brown with the white sugar, add enough butter and just a little flour and you’re in business. I’d say so – and yet this recipe has a genius addition of pistachios, chopped finely so it’s almost a powder, but still a few tiny chunks are visible.
The recipe is a conglomerate of Joy of Baking and Smitten Kitchen ones but the pistachios are my idea. I had no hazelnuts as in the originals and anyway I prefer pistachios. And my Main Cookie Consumer is more easily persuaded to pistachios than he is to hazelnuts. Don’t ask me. No nut allergies there.
pistachio and chocolate chip cookiesTime: 1 hour 30 minutes
- Makes 15 large cookies.
- 50g unsalted pistachios
- 200g good quality milk or white chocolate or a mix of both
- 100g caster sugar
- 120g light brown sugar
- 115g butter, at room temperature
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- 175g plain flour
- ½ tsp salt
1. Toast the pistachios in a dry frying pan over medium heat for about 10 minutes. Let them cool slightly and chop them very finely. Chop the chocolate into small chunks.
2. Preheat the oven to 150C/300F/gas 2. Line three baking trays with parchment.
3. Beat the sugars with the butter until smooth and fluffy. Beat in the egg and vanilla extract. Sift the flour with the salt and the baking soda and add to the mix, beat until well combined. Add the chocolate chips and the chopped pistachio nuts and stir in with a spatula.
4. Scoop heaped tablespoons of the mix (5cm balls), best using an ice cream scoop or two spoons, and place them on the trays about 5-6 cm apart, they will spread about three times the size so 5 cookies on each tray is the optimum. Otherwise you’ll end up with one enormous sheet of cookie…
5. Bake for 18-20 minutes, they’ll look uncooked after that time but will set further while cooling so don’t overbake them, they need to be a little squidgy in the middle. Cool on the parchment on a wire rack, store in a biscuit tin or sealed plastic container.
Leave a reply
Your email address will not be published
You are subscribed to push notifications.
You have unsubscribed.
Subscribe to push notifications. Get the latest recipes from Cuisine Fiend.