Chocolate Pistachio Cookies

I had a large jar of pistachio nuts (I needed the shells, but that's a whole other story). So I was looking for something to use them in and chocolate seemed like a good pairing. I wasn't wrong. The builders and decorators currently working on our renovation declared that they were 'so good they must be made with some kind of Witchcraft'...




115g/4 oz butter

100g/3.5 oz sugar

100g/3.5 oz light brown sugar

1 teaspoon vanilla extract

125g/4.4 oz plain/all purpose flour

56g/2 oz cocoa powder

1 teaspoon bicarbonate soda

¼ tsp Salt

Milk – 1-3 tablespoons

60g/2 oz pistachio nuts, chopped

115g/4 oz chocolate chips


Preheat the oven to 350°F/180°C/Gas 4.

Add the butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.

Sift the flour and cocoa powder into a mixing bowl and mix in the bicarbonate soda and salt.

Add the dry ingredients to the wet, mixing in by hand until crumbly.

Add the 1 tablespoon milk and mix into a thick cookie dough, you may need to add a second tablespoon and even a third, judge it as you go.

Add the chocolate chips and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.

Roll into balls and space them evenly on a parchment lined baking tray. You should get about 16 cookies.

Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.



Practically Pagan Cooking book from Rachel Patterson



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