Giant, gooey and utterly delicious…
Introducing the ultimate cookie recipe that’s been missing from your collection. Learn the art of browning butter to compliment the nuttiness of pistachios, perfectly balanced with creamy milk chocolate chunks. These cookies are best warm from the oven for special occasions or to fix those late night sugar cravings!
Ingredients
- 250g Salted Butter
- 175g Granulated Sugar
- 175g Light brown sugar
- 2 Eggs
- 2 tsp Vanilla
- 500g Plain Flour
- 2 tsp Baking Powder
- 150g Pistachios
- 150g Milk chocolate chips
- 50g Pistachio butter (Optional)
Step 1
Prepare your ingredients by roughly chopping the pistachios and milk chocolate into chunky pieces. Brown your butter by placing the entire block into a saucepan. Set your hob to low heat and leave the butter to melt for around 8-10 minutes, or until it forms a froth and is medium brown in colour. Remove from the heat and leave to cool for 3-5 minutes.
Step 2
Roughly mix the butter and sugars together, then add the eggs and continue to stir vigorously until fully combined. Add the flour, baking powder, vanilla, pistachios and mix until a dough forms. Finally, tumble your chocolate chips and dollop your pistachio paste in.
Step 3
Roll your dough into tennis ball sizes and leave to chill in the fridge for at least 1 hour or longer to stop the cookies from spreading.
Step 4
Preheat the oven to 180C fan and line two baking sheets with parchment. Remove the cookie balls from the fridge and bake for 17 minutes or until golden brown and deliciously gooey on the inside. These are best served warm from the oven or microwaved for 30 seconds. Enjoy!
Top Tips!
These cookies will last up to 7 days stored in an airtight container. The raw dough can be frozen as individual balls so if you're craving a mini treat you can bake individually straight from frozen.