Double Chocolate Pistachio Shortbread Cookies

Standard

IMG_20151128_151233[1] 28/11/2015

I felt like making cookies today but wanted something more than a standard chocolate chip mix and pistachios and dark chocolate is what I had in the cupboards. It’s a combination that goes really nicely together. The rich dark chocolate and salty roasted nuts are great together in a buttery, chocolate shortbread round. An impressive, tasty bake with minimal effort required – Result!

Makes 12-15 cookies

Ingredients:

  • 2 cups plain flour
  • ¼ cup coarsely ground pistachios
  • 10 Tbsp unsalted butter
  • 3 Tbsp cocoa powder
  • ¾ cup light brown sugar
  • 1 egg
  • 1 egg yolk
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • ⅔ cup 60% dark chocolate chips
  • Coarsely ground pistachios, for garnish

IMG_20151128_151315[1]

Instructions:

  1. In a large food processor, process the butter and brown sugar.
  2. Add the egg and egg yolk, processing until combined.
  3. Add the flour, pistachios, cocoa, bicarbonate of soda and salt, and process once more. Scrape the sides of the processor.
  4. Place dough mixture into a medium bowl, and add the chocolate chips. Gently combine until evenly distributed.
  5. With a sufficient piece of parchment paper, wrap the dough into a round log, about 2.5″ in diameter.
  6. Place in freezer for 20 minutes.
  7. Preheat oven to 170C.
  8. Cut the cookie dough off the log in even pieces, about .8″ or so apart, and place on a baking sheet lined with parchment paper.
  9. Bake for 10-12 minutes, until slightly browned. They will firm up once taken out of the oven.
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