Chocolate Chip Pistachio Cookies

Recipe:

Ingredient notes:

• Pistachio paste. You will need a ready-made pistachio paste. Ideally, the only ingredients are pistachios, sugar syrup, and vegetable oil. If you don’t have a ready-made paste, you can make your own by grinding lightly toasted pistachios with sugar syrup. Ingredients for 250 g of paste (will be your reserve) 150 g of shelled pistachios, 30 ml of refined vegetable oil, 60 g of sugar and 20 g of water.
• Pistachios. If you want a lower concentration of pistachio flavor, you can replace the pistachios with other nuts to your liking. It doesn’t make much sense in this case, though.
• Butter. Use butter with a fat content of 72% or more. I do not recommend vegetable shortening – it adds a subtle chemical flavor that ruins everything. The recipe calls for soft butter – room temperature. But not melted!
• Sugar. For the dough here, it is better to use finer sugar, which dissolves better. I do not recommend reducing the amount of sugar in the dough. It greatly affects the texture of the finished cookies. And the consistency of the raw dough.
• Flour. Use ordinary all-purpose flour with a protein content of about 10%. Strong bread flour is not suitable for this recipe.
• Chocolate. In this cookie recipe, I use heat-resistant dark chocolate chips. In fact, you can use chocolate in any form here – either chips or bars. If you use a bar, just chop it up with a knife.
• Eggs. Egg size is M. Such an egg weighs about 55 g. For the recipe, use eggs at room temperature. If you don’t have enough time for the eggs to warm up on the counter, put them in a bowl of hot tap water for 15 minutes.

Let’s start cooking.

Coarsely chop the pistachios.

If using chocolate bars, chop them coarsely. If you’re using chocolate chips, you don’t need to do anything.

In a bowl, combine the butter, pistachio paste, and sugar. Beat until creamy. The sugar will not dissolve completely, this is normal.

Add the egg and beat again.

Add sifted flour with salt, baking soda and baking powder and knead the dough.

Add the pistachios and chocolate chips.

Stir until distributed throughout the dough.

Let the dough rest in the refrigerator for 30-40 minutes. Form balls (weight of one – about 45 g) and place them on a baking tray at a sufficient distance from each other – during baking the balls will turn into tortillas.

Place the tray in a preheated oven at 180°C (355°F) and bake for 7 minutes. Remove from the oven, turn the baking tray 180° and bake for another 7 minutes.

Immediately remove the cookies from the pan and place them on a wire rack. Allow to cool completely.

Enjoy!