Dive into the chewy heart of these cookies and get lost in a delightful fusion of nutty pistachio essence and molten chocolate chunks. Opt to enhance them with a luscious chocolate frosting and a touch of Maldon salt for a contrasting hint of savory.
Whip them up for a treat you won’t forget, with or without the icing!
Cookie Components (Yields 9):
- 113g Unsalted Butter (at ambient temperature)
- 65g White Sugar
- 84g Packed Light Brown Sugar
- 40g Unsweetened Almond Yogurt
- 1 tsp Vanilla Essence
- 180g All-purpose Flour
- 2 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/2 tsp Refined Salt
- 60g Semi-sweet Chocolate Bits
- 40g Pistachios (deskinned & roughly diced)
Steps to Cookie Heaven:
- Initiate by melting butter in a bowl. Add both sugar varieties and blend for 2-3 minutes using either a manual or electric whisk.
- Blend in the yogurt. In a separate vessel, amalgamate all dry elements. Stir this dry mix into your butter concoction, forming a consistent dough.
- Fold in your chocolate morsels and diced pistachios. Portion out the dough on a parchment-lined tray. Bake in a 350°F prewarmed oven for a golden 10-12 minutes.
Velvety Chocolate Frosting Ingredients:
- 85g Semi-sweet Chocolate
- 113g Butter (segmented)
- 120g Icing Sugar
- 1/2 tsp Vanilla Essence
- 1/4 tsp Refined Salt
- 1 tbsp Milk
- Maldon Salt (optional, for garnish)
Crafting the Frosting:
- In 30-second bursts, melt chocolate in a microwave-safe container until it becomes silky.
- In a separate bowl, whisk butter and icing sugar till it becomes airy (3-4 minutes). Infuse with vanilla and salt, and whisk again.
- Gradually introduce the liquefied chocolate and milk, blending at a low speed till you achieve a creamy texture.
- Lavishly slather your frosting over the cooled cookies and relish the magic, perhaps with a sprinkle of Maldon salt!🍪🌟
