Chocolate chip pistachio cookies, perfect when guests come at short notice (Photo: Dror Einav, Dror Einav)
Pastry chef Ofer Ben Natan, who previously led the successful Back Door Bakery, and is currently behind Pop & Pop Bakery, has a recipe for perfect chocolate cookies, studded with crunchy pistachio pieces and chocolate chips.
Ofer tells about the recipe: "These are my favorite cookies, chocolatey and slightly salty, perfect with coffee or even a glass of cold milk. I always make sure I have rolls of these wonderful cookies in the freezer and when guests arrive at short notice - just cut into slices and bake."
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Chocolate pistachio cookies (photo: Dror Einav)
Ingredients
260 grams of flour (2 cups minus 2 tablespoons)
180 grams Demerara brown sugar (3/4 cup)
75 grams white sugar (1/4 cup + 2 tablespoons)
Atlantic sea salt
teaspoon of vanilla extract
225 grams of butter
45 grams of cocoa (4 and a half tablespoons)
½ tsp baking soda
100 grams of chocolate chips
80 grams of pistachios
For the conversion table click here >
Preparation
How do you make chocolate and pistachio cookies?
1 In a mixer with a guitar hook, mix the butter, the two types of sugar and the vanilla extract until a uniform cream is obtained.
2 Add the flour, baking soda, cocoa and salt and combine, just until a smooth mixture is obtained.
3 Add the chocolate chips and pistachios, and mix just until they are incorporated.
4 Make thick sausages from the dough and refrigerate for at least half an hour (or freeze if you want to bake at a later date).
After cooling, when the roll hardens a little, cut into 30-40 coins.
5 Arrange the coins in intervals on baking paper-lined baking sheets and bake for about 12 minutes in an oven preheated to 170 degrees.
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