@food.ava: This small batch uses chopped shelled pistachios for a little crunch. Chill the dough before baking and let the cookies set on the tray before lifting them. #PistachioCookies #ChocolateChunkCookies #CookieRecipe #HomeBaking Servings: 8 large cookies Ingredients - 90 g softened unsalted butter - 80 g light brown sugar - 1 medium egg - 1/2 tsp vanilla extract - 150 g plain flour - 1/2 tsp baking powder and a pinch of salt - 40 g shelled unsalted pistachios, roughly chopped - 60 g dark chocolate, roughly chopped Method 1. Beat softened butter and brown sugar until creamy, about 2 minutes. Beat in the egg and vanilla until evenly combined. 2. Mix flour, baking powder and salt. Fold into the butter mixture just until no dry flour remains, then fold in chopped pistachios and dark chocolate. Chill the dough for 30 minutes. 3. Heat oven to 180°C conventional and line a large baking tray with parchment. Divide into 8 equal balls, arrange at least 6 cm apart and flatten slightly. Use two trays if necessary, baking one at a time. 4. Bake for 12–15 minutes until edges are golden and the centres have lost their wet sheen but still look soft. Cool on the tray for 10 minutes before moving to a rack; cookies firm up as they cool. Store cooled cookies airtight for up to 3 days.

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Sunday 18 October 2026 12:50:28 GMT