Chocolate Pistachio Cookies are simple slice and bake cookies that you can store in your freezer, then simply bake when required. A great holiday or anytime cookie.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
Sift together the flour, cornflour, cocoa and baking soda.
In a separate bowl, beat together the butter and both sugars until lightened and fluffy.
Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
Finally, add the pistachios and give the mixture another beat until mixed through and the dough is clumping
Pull the dough together with your hands and then roll into a long log about 1 1/2 inches thick. Wrap in plastic wrap tightly and place in the fridge for 1/2 hour (or in the freezer for later).
Cut the log into 36 pieces Bake for around 10 minutes, turning the trays halfway through.
Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and just slightly chewy in the very centre.
Once cool, drizzle with extra melted chocolate and sprinkle with pistachio crumbs
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar.Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Calories: 125kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Various
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.