Pistachio Chocolate Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
120g (1 cup) shelled pistachios
02 -
250g (2 cups) plain flour
03 -
100g (½ cup) granulated sugar
04 -
227g (2 sticks) salted butter, softened
→ Topping
05 -
113g (4 oz) dark chocolate
# Instructions:
01 -
In a bowl, cream the soft butter until smooth. Pour in the sugar and stir gently, making sure not to whip it. Combine with flour until clumps form, similar in texture to coarse crumbs.
02 -
Chop the pistachios roughly. Take about a third of the chopped pistachios and set them aside. Knead the remaining pistachios into the dough by hand, mixing thoroughly but gently.
03 -
Roll the dough into a log shape, like a paper towel tube. Wrap it tightly in plastic film, twist the ends to seal, and roll on the counter to smoothen. Refrigerate for at least an hour until firm.
04 -
Set your oven to 340°F/170°C. Once chilled, cut the dough into slices about half an inch thick. Lay them on a baking sheet covered with parchment paper. Bake for 12-18 minutes, until the edges start turning golden. Cool cookies for 10 minutes on the sheet before transferring them to a rack.
05 -
Heat dark chocolate in a microwave in 30-second bursts until melted. Dunk one side of each cooled cookie into the chocolate. Sprinkle the leftover pistachios on top and let the cookies set on parchment. Sprinkle with sea salt if you like.
# Notes:
01 -
You can prep the dough and store it in the fridge for up to 3 days before baking it.
02 -
Use quality chocolate instead of chips to ensure it melts properly.
03 -
To get a glossy look, you can temper the chocolate in the microwave without needing a special thermometer.