Denise says:
- These yummy cookies are best enjoyed cosied up on the couch with a hot cup of coffee.
- They freeze really well (raw or cooked) so can be kept on standby ready to welcome your guests, and if you’re willing to part with any, wrap them up and give as a gift.
- Preparation Time: 20 minutes plus chilling
- Cooking Time:15 minutes
- Makes: About 20
Ingredients:
- 130g unsalted butter – softened
- 50g caster sugar
- 50g light brown soft sugar
- 1 egg – lightly beaten
- ½ teaspoon vanilla extract
- ½ teaspoon bicarbonate soda
- ½ teaspoon baking powder
- 220g plain flour
- 20g cocoa powder
- 100g white chocolate – roughly chopped or white chocolate drops
- 75g pistachio nuts – roughly chopped
Method
- Using an electric beater cream together the butter and sugars until combined. Then add the egg and vanilla extract. Mix together the remaining ingredients in a separate bowl, then add to the butter and sugar mixture.
- Lay a large sheet of baking parchment onto the work surface. Roll the cookie dough into a 30cm long sausage shape, then wrap tightly in the parchment paper, sealing the ends. Put into a freezer bag, seal and freeze for at least 45 minutes or until ready to bake (will keep for up to 1 month).
- When ready to bake, preheat the oven to 190°C / gas mark 5. Line 2 large baking trays with baking parchment. Remove the dough from the freezer and bag – allow to sit for about 15 minutes, then use a sharp knife to carefully cut into 1 – 1 ½ cm slices.
- Bake on the lined baking trays for 10-12 minutes.
- Leave for 5 minutes to cool slightly, then transfer to a wire rack to cool completely.
Tagged in: American, Chocolate, Dessert, dessert, Pistachio Nuts, tea, Tea, Treats, Vanilla Extract, white chocolate