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.