Chocolate & Pistachio Cookies

Chocolate and Pistachio Cookies

I picked up Honey & Co: The Baking Book a couple of months ago and hungrily flipped through the pages, tabbing at least 20 recipes I wanted to try. It’s nice to pick up a baking book that doesn’t just rehash the same recipes you’re used to seeing. If you have a bake/cookbook buying problem like I do, you often end up with many variations of the same cake. The base of these recipes are Middle Eastern flavours, lots of fruit, spices and rose. I thought I’d share this easy recipe from their book. It makes a deliciously brownie-esque cookie. Now, I hate recipe posts that have 5 paragraphs of extensive waffling before a recipe, so here it is:

Chocolate & Pistachio Cookies

Makes 8 – 12 cookies

250g dark chocolate (50-60% cocoa solids)
50g unsalted butter
2 eggs
175g light brown soft sugar
60g strong bread flour
1/2 tsp baking powder
pinch of salt
about 200g pistachios, roughly chopped

1. Melt the chocolate and butter together in a bowl, either in the microwave or in a double boiler.
2. In the meantime, whisk the eggs and sugar together until very thick and fluffy, this will take at least 3-4 minutes in a stand mixer!
3. Fold the melted chocolate into the eggs until combined. Then sift and fold in the flour, baking powder and salt until you have an even mixture. Allow to rest in the fridge for 10-15 minutes. When you take it out of the fridge, the dough should be firm and manageable, but not set. If it sets, you’ll need to leave it in a warm place until it comes handleable.
4. While your dough is chilling, line two baking trays with baking parchment. Preheat the oven to 200°C/180°C fan/gas mark 6.
4. Spread the pistachios out onto a flat surface. Using spoons, create balls of around 50g of the dough and drop onto the pistachios. Flip them to coat all over, then put onto your prepared baking tray. Leave 5cm around the cookies as they spread out a lot.
5. Put the trays into the centre of the oven and bake for 12 minutes. Leave to cool entirely on the tray. Once cool, you will be able to pick them up easily but the middle will stay soft and chewy like a brownie. They will keep for a week in an airtight container.