Pistachio and Chocolate Chip Cookies
These giant chocolate chip and nut cookies are made with white flour and part wholemeal flour for a wholesome twist on a classic favourite. Packed with rich chocolate chips and pistachio crunchy nuts, they’re perfectly chewy in the centre and crisp at the edges. Easy to make and freezer-friendly, they’re a delicious treat everyone will love!
Equipment
4 x Baking trays lined with baking paper
Ingredients
- 220 g Butter (softened)
- 150 g Light Brown Sugar
- 150 g Caster Sugar
- 2 lrg Eggs
- 300 g Dark Chocolate Chips
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 100 g Wholemeal Plain Flour
- 400 g White Plain Flour
- 150 g Pistachios
Instructions
- Preheat the oven to 180℃/160℃fan/Gas 4/350℉. Line three to four baking trays with baking paper.
- Using an electric mixer beat the butter and sugars until light and creamy. Add the eggs one at a time, beating well after each egg.
- Add the remaining ingredients to the bowl. Mix with a wooden spoon until it all comes together.
- Divide into 15 to 20 pieces and roll into balls. Flatten each ball to a 1cm thick. Bake for 20 minutes. Remove from the oven and leave on the trays for 3 minutes before transferring to a wire rack.
- Store in a air tight container.
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Organise every recipe you love in one beautifully designed, fully hyperlinked Digital Recipe Planner Download your copy now!Nutrition
Calories: 277kcalCarbohydrates: 29gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 24mgSodium: 165mgPotassium: 203mgFiber: 2gSugar: 21gVitamin A: 309IUVitamin C: 0.5mgCalcium: 76mgIron: 1mg
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