Pistachio & white chocolate cookies

Name: Pistachio & white chocolate cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16
Ingredients: 150 g pistachio kernels; 125 g unsalted butter, softened; 200 g demerara sugar; ½ tsp vanilla extract; 1 large free range egg; 250 g self-raising flour; 30 g cocoa powder; ½ tsp fine sea salt; 100 g white chocolate chips

2025’s ‘It Nut’ takes centre stage in these pleasingly fudgy cookies. Once baked, they keep well in a sealed container for up to 2-3 days.

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Vegetarian

Makes16
CourseDessert
Prepare20 mins
Cook25 mins
Total time45 mins
Pluschilling + cooling

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150g pistachio kernels
125g unsalted butter, softened
200g demerara sugar
½ tsp vanilla extract
1 large free range egg
250g self-raising flour
30g cocoa powder
½ tsp fine sea salt
100g white chocolate chips

Preheat the oven to 190ºC, gas mark 5. Spread the pistachios out on a baking tray; roast for 10 minutes. Remove from the oven and allow to cool. Set aside 100g and put the remaining 50g in the small bowl of a food processor. Pulse to finely chop, then set aside.
In the bowl of a stand mixer or with an electric mixer, beat together the butter and sugar for about 3 minutes, until light and fluffy. Add the vanilla and egg; beat to combine. Sift in the flour, cocoa and salt, then continue to beat, folding in the chocolate and unchopped nuts. Next, pinch off chunks of dough – about 50g each – and roll into balls. Roll each one in the finely chopped pistachios, pressing down so that they stick and so the balls flatten a little. Put in the fridge for about 1 hour, to chill and firm up.
Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with baking parchment. Spread the balls out on the tray, spaced well apart, and bake for 12 minutes. Allow to cool before serving.