This recipe came about quite simply because I had a surplus of egg yolks that had accumulated in my freezer after some recent meringue testing. Yes I could have made pasta or pastry, but I wanted something quicker and more simple – so cookies it was!
I was also just curious to see how they would turn out as I’m used to adding whole eggs to all of my cookie doughs. The results were brilliant, and these rich and chocolatey cookies were such a hit with the family. They’re chewy and full of chocolate chunks and gorgeous green pistachios, I know I’ll be making these time and time again.
DOUBLE CHOCOLATE PISTACHIO COOKIES
- 85g butter, room temperature
- 150g muscovado sugar (or brown sugar)
- 2 large egg yolks
- 5ml (1 tsp) vanilla extract
- 110g flour
- 20g cocoa
- 2.5ml (½ tsp) baking powder
- 50g dark chocolate chunks or chips
- 40g shelled pistachios, roughly chopped
1.) Preheat the oven to 180ºC and line a baking sheet with baking paper.
2.) Cream butter and sugar together for 8-10 minutes until fluffy and light, scraping down the sides of the bowl occasionally (don’t rush this step).
3.) Add the egg yolks and vanilla and mix to combine. Add the flour, cocoa and baking powder and mix until just combined. Add the dark chocolate and pistachios and carefully work everything together with your hands.
4.) Roll the dough into 12 balls and arrange these on the tray, allowing some space for spreading. Bake for 12-14 minutes, then allow to cool before serving.