Go Back

Chewy Chocolate and Pistachio Cookies

These Chewy Chocolate and Pistachio Cookies are a delightful union of rich cocoa and crunchy pistachios, creating a harmonious experience for the senses.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 200 g plain flour
  • 160 g brown sugar 2/3 cup
  • 35 g dark cocoa powder 1/3 cup
  • 1/2 tsp bicarb soda
Wet Ingredients
  • 120 g cold salted butter, chopped
  • 1 large egg yolk
  • 1.5 tbsp cold water
Mix-ins
  • 100 g dark (40%) chocolate, finely chopped
  • 40 g pistachio slivers, chopped 1/3 cup

Method
 

Preparation
  1. Place the flour, sugar, cocoa, and bicarb in a food processor and blend until combined.
  2. Add cold salted butter and blend until the mixture resembles a sandy texture.
  3. Add the egg yolk and 1.5 tablespoons of cold water, blending until the dough begins to come together.
  4. Fold in the finely chopped dark chocolate.
  5. Turn the dough out onto a clean surface and shape into a 20 cm long log.
  6. Wrap the log in plastic wrap and chill for 30 minutes.
Chilling and Baking
  1. Press the dough log into the pistachio slivers to coat, then wrap it again and chill for another 1 to 2 hours.
  2. Preheat oven to 180 degrees C (160 degrees C fan-forced) and line two baking trays with baking paper.
  3. Slice the dough log into 1 cm rounds and arrange on the trays.
  4. Bake for 14 minutes or until the cookies are dry and set.
  5. Cool on the trays before storing in an airtight container.

Notes

For enhanced flavor, lightly toast the pistachios before use. Store cookies in an airtight container for up to a week or freeze for longer preservation.