Honestly one of the best cookies I've ever made. The combination of chewy cookie, sweet milk chocolate and crunchy pistachios, accented by flaky sea salt, is sure to be a really big hit.
Milk Chocolate Pistachio Cookies
makes 40 or so
150 g butter, softened
140 g caster sugar
140 g brown sugar
1 egg
2 tsp vanilla sugar (or 1 tsp extract)
1/2 tsp baking soda
pinch of salt
240 g all-purpose flour
100 g milk chocolate, coarsely chopped
50 g chopped up roasted, unsalted pistachios
a few pinches of sea salt
a few pinches of sea salt
Start by creaming the butter and both types of sugar very, very well. (My butter was, as usual, not softened, so I just creamed it for much longer.) Add the egg and vanilla and beat until mixed. Add the dry ingredients - baking soda, salt and flour - and mix until combined. Finally add the chocolate.
Shape into four slender logs and place on lined baking sheets. Press pistachios into the top, and sprinkle with salt. Bake at 175�C for 10-12 minutes. Remove from the oven and leave to cool for a minute before cutting them, diagonally, into cookies. Leave to cool completely.
These freeze very well but lose some of their chewiness.
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