Ingredients:

• 300 grams unsalted butter, room temperature
• 300 grams dark brown sugar
• 3 teaspoons vanilla bean paste
• 3 eggs, room temperature
• 500 grams plain flour, sifted
• 1 1/2 teaspoons baking power
• 3/4 teaspoon salt
• 150 grams dark chocolate, chopped into chunks
• 1 cup roughly chopped unsalted pistachios plus extra for top of cookies
• 150 grams Pistachio paste
• Sea salt flakes

Method:

1. Line 2-3 baking trays with grease proof/baking paper and set aside.
2. In a stand mixer with the paddle attachment OR bowl with electric beaters, beat butter and dark brown sugar on medium speed for approximately 1 minute until pale and fluffy.
3. Add vanilla bean paste and eggs one at a time and beat for another minute on low speed.
4. Add the flour, baking powder, and salt. Mix on low for 30 seconds until dough forms.
5. Fold in the chocolate chunks and roughly chopped pistachio with a spatula.
6. Roll 2 tablespoons or one ice cream scoop of cookie dough into balls and place on lined baking trays. Chill for at least 1 hour in the fridge.
7. Pre heat oven at 180C.
8. Squish a small hole in the centre of the cookie dough and spoon one teaspoon of pistachio paste, fold and roll cookie dough so that paste is in the centre of the cookie and dough completely covers the paste (like you would arancini)
9. Place 4-6 cookies onto each tray. dimple the top of each cookie with your finger and add a bit more pistachio paste on top, sprinkle with some more crushed pistachios and bake for 13-15minutes or until golden on the outside.
10. Sprinkle with some sea salt flakes and allow cookies to cool on the tray for 20 minutes before transferring to a wire rack and allowing to completely cool.

Tips/Substitutions:

• • The texture is soft and chewy.
  • Keep in an airtight container for 5 days OR freeze for up to 3
  • months.
  • Thaw in fridge when wanting to consume.
  • Replace pistachio with any other nut of choice and omit paste if wanting to

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