Chocolate Pistachio Cookies (Print Version)
# Ingredients:
→ Bottom Layer
01 -
250g (2 cups) plain flour
02 -
120g (1 cup) shelled pistachios
03 -
100g (½ cup) granulated sugar
04 -
227g (2 sticks) salted butter, softened
→ Topping
05 -
113g (4 oz) dark chocolate, melted
# Instructions:
01 -
Use a hand or stand mixer to cream butter until smooth. Add the sugar and gently mix until they come together, being careful not to whip too much air in. Slowly add the flour and mix until it clumps up like wet sand.
02 -
Chop pistachios into coarse pieces. Blend ⅔ of them into the dough using your hands to combine. Save the remaining pistachios for the topping later. Handle the dough lightly and don't overmix.
03 -
Roll the dough into a firm log that's roughly as thick as a paper towel tube. Wrap the log tightly in plastic and smooth it out by rolling. Let it firm up in the fridge for at least an hour or until it's solid.
04 -
Set your oven to 340°F (170°C). Take the dough log and slice it into ½-inch thick circles. Place each cookie on a tray covered with parchment paper. Bake for 12 to 18 minutes until the edges start to lightly brown. Let them rest on the tray for 10 minutes before transferring to a rack to cool fully.
05 -
Microwave the dark chocolate in short 30-second bursts until melted. Dip half of each cookie into the melted chocolate, lay them on parchment, and sprinkle the extra pistachios on top. Optional: dust with a touch of flaked salt.
# Notes:
01 -
Dough can be stored in the fridge and used within 3 days.
02 -
For better results, melt high-quality chocolate instead of chocolate chips.
03 -
Chocolate can be tempered in the microwave without a special tool for a glossy finish.