Pistachio Cream & Chocolate Chip Cookies
- Recipe by Adrian Martin -
INGREDIENTS
150g pistachio cream spread
180g plain flour
One tablespoon cornflour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
115g butter, melted and cooled
100g brown sugar
50g caster sugar
One large egg, room temperature
One teaspoon vanilla extract
100g dark chocolate, roughly chopped
METHOD
• Preheat your oven to 175°C (350°F).
• Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, cornflour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together melted butter, brown sugar, and caster sugar until smooth.
• Beat in the egg and vanilla extract until fully incorporated. Add the dry ingredients to the wet ingredients, mixing just until combined
• Gently fold in chopped chocolate.
• Scoop dough into balls (about two tablespoons each) and place them on the prepared baking sheet.
• Slightly flatten them and sprinkle with flaky salt and spread on the pistachio spread on top.
• Bake for 10-12 minutes, or until edges are lightly golden but the centers look slightly underbaked.
• Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums. He runs the Mayflower restaurants in Dublin and Camden, London.
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