Chewy chocolate and pistachio cookies
Prep
25m
Cook
15m
makes
20
Move over chocolate chip, these soft and chewy cookies are studded with dark chocolate and nutty pistachios for a delicious flavour combination that's perfect for all your weekend baking. Plus, these make great edible gifts during the festive season.
Ingredients (8)
- 200g plain flour
- 2/3 cup (160g) brown sugar
- 1/3 cup (35g) dark cocoa powder
- 1/2 tsp bicarb soda
- 120g cold salted butter, chopped
- 1 egg yolk
- 100g dark (40%) chocolate, finely chopped
- 1/3 cup (40g) pistachio slivers, chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Place the flour, sugar, cocoa and bicarb in a food processor and whiz until well combined. Add butter and whiz until a sandy texture. Add yolk and 1 1/2 tbs cold water, and whiz until dough starts to come together. Add chocolate and pulse a few times until evenly spread throughout the dough. Turn out onto a benchtop and roll into a 20cm-long log. Wrap in plastic wrap and chill for 30 minutes to firm up.
-
2.Place the pistachio on a clean bench and roll dough over the nuts to cover, pressing the dough so the nuts adhere. Wrap and chill for 1-2 hours until firm.
-
3.Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Cut dough log into 1cm slices and arrange on prepared tray. Bake for 14 minutes, or until cookies appear dry and set. Cool on trays.
Recipe Notes
Cookies will keep in an airtight container in a cool place for up to 1 week. You can make the dough in advance. Store, wrapped in plastic wrap, for up to 4 days in the fridge, or up to 1 month in the freezer.
Reviews
Join the conversation
Log in Register