Chocolate and Pistachio Cookies

There's no way that this cookie recipe from Janelle Bloom can miss - I mean it has chocolate and pistachio...together...in the one buttery cookie.



Chocolate and Pistachio Cookies

250 grams butter, cut into cubes
150 grams brown sugar
1 teaspoon vanilla essence
1 egg, beaten
340 grams plain flour
30 grams cocoa powder
100 grams pistachio kernels, finely chopped

Put the butter and sugar into a small saucepan and place over a low heat. Stir until the butter melts and keep stirring until the mixture is smooth. Take off the heat and add in the vanilla essence. Stir to combine and then allow to cool for about 10 minutes.

Sift the flour with the cocoa powder and place into a bowl. Pour in the egg, pistachios and cooled butter mixture and stir until well combined.

Divide the dough into two and form into balls. Wrap each in plastic and place in the fridge to set.

Word of warning - this dough is very soft so you will probably need to roll it between sheets of baking paper and you'll need to work quickly.

Use your favourite cutter to stamp out your cookies. Re-roll the scraps and repeat until all the dough is used. If the dough becomes too soft, just pop it back in the fridge to set again.

Bake the cookies in a preheated 170°C/320°F oven for about 8 minute or until cooked. Do keep a close eye on these as it is a bit tricky to judge when they are ready due to the fact that they are chocolate coloured.

Let them stand 5 minutes on the tray before moving to a wire rack to cool.


I wasn't satisfied just making these trees - I decide to bring out all my assorted tree cutters and whip up a veritable cookie forest!