pistachio chocolate chip cookies
Here is the best pistachio chocolate chip cookies. It’s all about pistachio for me at the moment! One of all time my favourite flavours 😍. I’ve shared my healthier cookies, now here’s the naughty cookies . Next, ice cream!
- 160 grams unsalted butter.
- 4 Tbsp pistachio butter.
- 1 room temp egg.
- 1 tsp vanilla bean paste.
- 2 cups all purpose flour.
- 1 tsp baking powder.
- 3/4 tsp baking soda.
- 1/4 cup caster sugar.
- 1/2 cup brown sugar.
- 3/4 chopped cooking chocolate or choc chips.
- 1/4 tsp sea salt.
Optional: 1/2 cup roughly chopped pistachios.
it’s very easy to overcook your pistachio chocolate chip cookies, this prevents it from having a chewy texture, resulting in an all round crispy cookie.
It’s best to bake a test cookie first to understand how long they need in your oven. When removing them from the oven they should be very soft to touch but cool nice chewy in the centre with a crisp exterior.
How to make pistachio chocolate chip cookies:
Begin by placing the butter over medium heat in small pot. Boil it until it browns and is fragrant and nutty. Set aside to cool.
In a bowl combine all of the dry ingredients.
To the warm nut butter add the pistachio butter, vanilla and room temperature egg and whisk very well together.
Pour the mixture into the dry ingredients and combine well until you’re able to roll the dough into balls with a tablespoon amount of mixture.
Once you’ve rolled out the cookies refrigerate them for up to one hour before baking.
Set your oven to 175C and place the cookies on a lined tray keeping them quite separate.
Bake for up to 15 minutes, no longer (or the amount of time you felt suitable from your test cookie).
Your pistachio chocolate chip cookies are ready to serve.
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