Hi, today I am sharing this delicious recipe for Chocolate and Pistachio Cookies from a lovely book called Honey and Co: The Baking Book.
These Chocolate and Pistachio Cookies are really easy to make and taste wonderful too. If you are wanting to give someone a little thank you gift these cookies are a great idea.
With these cookies being rolled in pistachio they look lovely an festive too 🙂 If you like a brownie, i’m sure you will like these too. However if you cook them for longer they will dry out a bit more. So if you don’t want that soft lovely slightly gooey texture just adjust the cooking time.
I hope you are able to give this recipe a try. The book by Itamar Srulovich – Honey & Co: The Baking Book is a beautiful book. I am slowly working through some of the recipes and they all are turning out very tasty.
I hope that you had a wonderful weekend, enjoy xx
Recipe from Honey & Co: The Baking Book
Chocolate and Pistachio Cookies
- 250 g chocolate I use a 60% cacao dark chocolate
- 50 g unsalted butter
- 2 eggs
- 175 g light brown soft sugar
- 60 g strong white bread flour
- 1/2 tsp baking powder
- a pinch of table salt
- About 200g pistachios very roughly chopped to coat
- Melt the chocolate and butter together in a bowl in the microwave or over a double steamer. In the meantime whisk the eggs and sugar to a sabayon - that is, until the mixture is very thick and fluffy.
- Fold the melted chocolate into the eggs. Add the flour, baking powder and salt then fold together until you have a lovely even mixture. Allow to rest for about 30 minutes in a cool place or pop in the fridge for 10-15 minutes (you want the dough to be manageable but not set). If you forget about it in the fridge and it sets solid you will have to bring it back up to temperature in a warm place so that you can handle it easily.
- Divide the dough into 12 and using two spoons or a piping bag shape into balls of about 50g each. I usually use weighing scales but you can be more relaxed if you prefer and just estimate the size.
- Spread the chopped pistachios on a flat tray and drop the balls of chocolate goodness onto them. Flip them to coat all over then transfer to the baking trays, allowing about 5cm between them as they will spread in the heat of the oven. You can keep the unbaked cookies in the fridge until you are ready to bake or, alternatively freeze them for up to 2 weeks and simply thaw before baking.
- Pre-heat the oven to 200°C/180°C fan/gas mark 6. Place the trays of cookies in the centre of the oven for 8-9 minutes (allow 12 minutes if the cookies have been chilled). Remove and leave to cool on the trays while the chocolate sets fully. Once the cookies are cool you will be able to pick them up quite easily but the middle will stay nice and soft like a moist chewy brownie so handle with care. These keep well for up to a week in an airtight container or sealed bag.