Chocolate and Pistachio Cookies

What do I have in my cupboard...? I  have chocolate. I have pistachios. Super! That's just what I need for

Chocolate and Pistachio Cookies!

This is a bit of an experiment based on the delicious choc chip and cherry recipe...

Ingredients

200g Softened Margarine
85g Dark Brown Sugar
85g Light muscavado sugar
1 tsp Vanilla extract
1 medium egg, beaten

200g SR Flour
25g Cocoa Powder
50g Chopped Pistachio
100g Chopped Dark Chocolate

Beat the margarine and the sugars together until lovely and creamy, add the vanilla extract and the beaten egg, and mix thoroughly.
Sift in the flour and cocoa powder, and partially combine, before adding the chocolate and the nuts.

 Continue to mix, until just combined, and it forms a sticky dough.

Using a pair of teaspoons, scoop mixture onto lined baking tray.

Bake in a pre-heated oven at 190oC for about 12 minutes, or until just solid (I'd say golden brown, but that doesn't work on chocolate!)


Remove from oven, and leave for several minutes to firm, before placing the cookies on cooling racks. (not that they stayed there long... mmm. Warm chocolate cookies!)


As I said... This was a bit of an experiment, a variation on the chocolate and cherry recipe; the first batch I made came out really well. So well, in fact, that I ate them all before I took the photos of them...

What I learnt from the second batch was not to bake them on the bottom shelf at 200oC for 20 minutes. Obvious really, but I had something else on the top shelf! Nope, that really doesn't work. That makes them burnt and hard to swallow. Not lovely at all!