My obsession with Pistachios continues….
I don’t really like nuts. In actual fact if I order a dessert and arrives with nuts (ALWAYS happens if you order a brownie), more often than not there’s an undeclared nut in it. Saying that, I have always eaten pistachios. My poor Dad use to crunch his way down the drive if I had dropped any shells. This recipe ticks alot of boxes for me.
Smoked Salt √
Pistachios, I fear, like pinenuts are going to be a thing of the past at some stage due to climate change. So maybe this recipe will have to change for the next generation. Makes me just a little sad. More than a little sad if the truth be told.
Dark Chocolate & Smoked Sea Salt Cookies, with Pistachios
makes about 24 cookies
275g butter, softened to room temperature
275g dark brown sugar
225g castor sugar
2 large free-range eggs
1 tsp vanilla extract
450g plain flour
25g chestnut or buckwheat flour
2 tsp baking powder
300g good-quality milk chocolate, chopped roughly into chunks
100g shelled pistachios, coarsely chopped
smoked salt for topping
Preheat oven to 150oC (130oC fan). Line two baking sheets with parchment paper and set aside.
In the bowl of your mixer, beat butter and sugars together until pale and fluffy, about 5 minutes. Add the eggs and beat in for about 1 minute. Add vanilla extract and beat to incorporate.
Add the flour and baking powder all at once to the butter mixture. Beat on low speed until just incorporated. Finally mix in the chocolate chips and nuts.
When ready, slice the dough into pieces 1 cm thick. Place on the prepared baking sheet with room for spreading. Sprinkle with some extra chopped nuts, and a little smoked salt. Bake cookies for 15-18 minutes, or until just golden brown. Remove from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.
They are divine, with anything.