This recipe is a courtesy of Anchor Dairy
This recipe is best with
- 115g Anchor Unsalted Butter, soften
- 100g castor sugar
- 90g brown sugar
- 1nos egg
- 1tsp vanilla extract
- 180g all purpose flour
- 40g unsweetened cocoa powder
- 1/2tsp baking soda
- 1/4tsp fine salt
- 100g semisweet chocolate chips
- 100g shelled pistachios, roughly chopped
- Preheat the oven to (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, castor sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the bowl and mix until well combined.
- In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the chocolate chips and chopped pistachios.
- Roll the dough into small balls, about 15gm each, and place them onto the prepared baking sheet, spacing them about 2 inches (5cm) apart.
- Bake for 12-15 minutes or until the cookies are set and the edges are slightly firm.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!