Chocolate & Pistachio Cookies

• portionen: Makes 12 large cookies (

Zutaten

250g chocolate (I use a 60% cacao dark chocolate)

50g unsalted butter

2 eggs

175g light brown sugar

60g bread flour

½ tsp baking powder

a pinch of table salt

about 200g pistachios, very roughly chopped, to coat

Anweisungen

Melt the chocolate and butter together in a bowl in the microwave or over a pot of steaming water.

In the meantime, whisk the eggs and sugar to a sabayon — that is, until the mixture is very thick and fluffy.

Line two baking trays with baking parchment.

Fold the melted chocolate into the eggs.

Add the flour, baking powder and salt, then fold together until you have a lovely even mixture.

Preheat the oven to 400°F/375°F convection.

Allow to rest for about 30 minutes in a cool place or pop in the fridge for 10-15 minutes (you want the dough to be manageable but not set). If you forget about it in the fridge and it sets solid, you will have to bring it back up to temperature in a warm place so that you can handle it easily.

Divide the dough into 12 and, using two spoons or a piping bag, shape into balls of about 50g each. I usually use weighing scales, but you can be more relaxed if you prefer and just estimate the size.

Spread the chopped pistachios on a flat tray and drop the balls of chocolate goodness onto them. Flip them to coat all over, then transfer to the baking trays, allowing about 2” between them as they will spread in the heat of the oven. You can keep the unbaked cookies in the fridge until you are ready to bake or, alternatively, freeze them for up to 2 weeks and simply thaw before baking.

Place the trays in the center of the oven for 8-9 minutes (allow 12 minutes if the cookies have been chilled).

Remove and leave to cool on the trays while the chocolate sets fully. Once the cookies are cool you will be able to pick them up quite easily, but the middle will stay nice and soft like a moist chewy brownie, so handle with care.

These keep well for up to a week in an airtight container or sealed bag.

Notizen

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer