Melted rich dark chocolate perfectly paired with the crunchy pistachios make these cookies one-of-a-kind. Their buttery but soft texture just melts in your mouth. Super easy for any non-cookier, a fall-proof recipe!
This regularly hits my weekly bakes as it fills up the biscuit tin with cookies my family endless try to steal. The cookies also work plain or with other fillings such as white chocolate and pecan (my personal fav). Just swap in whatever's in the cupboards right now.
This recipe used cups as the form of measurement (easier to remember but slightly awkward). A small mug works is equivalent to a cup or alternatively, ask aunty google for a conversion!
Time: 20 mins
Ingredients
125g unsalted butter, softened
1 cup brown sugar
1 tsp vanilla extract
1 egg
1 1/2 cups plain flour
1/2 tsp baking powder
1/2 cup chopped pistachios
1/2 cup dark chocolate chips
Method
Preheat oven to 180℃ and cover a baking tray in baking paper.
Cream the butter and sugar using a wooden spoon for about 10 mins until pale and creamy.
Beat in the egg and vanilla extract.
Stir in the flour, baking powder and a pinch of salt until the mixture forms a soft dough.
Add the nuts and chocolate chips.
Roll into teaspoon-sized balls and place onto the prepared baking tray. Gently press, flattening slightly.
Bake for 14 mins or until golden.
ENJOY!
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