There comes a point when cookies become absolutely necessary to continue through the day. For me, this point was 37 weeks pregnant. Close to the end but not quite there. It's the point when (well for me anyway) you are pretty hormonal and emotional and your pubic bone feels like it's breaking everytime you turn over in bed. At this point you need a good cookie to get through the day. I'm easily pleased and seeing as gin and blue cheese are off the menu for a little while longer...cookies it is!
Thankfully Baby Cake Hunter will be here soon and although I might struggle to find time to bake cookies, I will hopefully still find time to eat them. It's quite hard to focus on words at the moment. My brain is filled with all the things I need to do before the baby arrives...packing hospital bags, stocking up on tea and biscuits, putting clean bedding on. I want everything to be sorted. You're now subject to my pregnant cookie-induced ramblings...lucky you.
I adapted these cookies from the brilliant Top With Cinnamon. I made them twice and the second time I 'aged' them for longer and Nick concluded that the second batch was best. So, if you can stand the wait, the longer you leave them in the fridge before baking, the better. I was sent a tub of pistachio paste from Why Nut and it made these cookies even better. It enhances the flavour of the whole pistachios and goes perfectly with the dark chocolate. If you can get 85% dark chocolate I would definitely recommend using that. It isn't too bitter because of the sugar in the cookie dough and 85% dark chocolate just makes them my new favourite cookies. Please try these, you won't regret it.
This is my last recipe post for a couple of weeks but I have some amazing guest posters lined up for you. If anyone fancies contributing a guest post whilst I am off learning how to be a Mother please drop me an e-mail at firstname.lastname@example.org and I'd be more than happy to hear from you.
Dark Chocolate and Pistachio Cookies
(adapted from Top With Cinnamon)
140g unsalted butter
230g plain flour
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
100g caster sugar
140g light brown sugar
1/2 teaspoon salt
3 teaspoons 100% pistachio paste
50g 70-85% dark chocolate, chopped
- Line two baking trays with greaseproof paper and set aside. In a large bowl, mix together the flour, baking powder, bicarb, sugars and salt.
- Melt the butter in a pan then add to the dry ingredients and mix together until it resembles wet sand.
- Add the egg and pistachio paste to the sandy mix followed by the chocolate and pistachios, making sure they are evenly distributed.
- I got 11 cookies out of this mix using a quarter cup measure. If you have a quarter cup, fill it and level it off and tap it out onto the baking tray. Press down with the heel of your hand to flatten a little and leave 2-3 inches between each cookie on the tray. If you don't have a quarter cup, use about 4 tablespoons worth of dough, roll in a ball and flatten on the tray in a similar way.
- Cover the tray and leave in the fridge for at least 24 hours. As TWC says, this will leave the edges nice and crispy but the middle soft and chewy - which is exactly how I like my cookies.
- When you are ready to bake, preheat the oven to 200 C / 400 F and bake for 10-12 minutes.