I have a bit of an obsession with baking cookies.
From the irresistibly chocolately peanutty ones, to the
classic choc chip, there is room for them all in my kitchen!
I do have a favourite “baseline” cookie recipe, to which all
sorts of extras can be added, but I thought I would branch out and try something
else, to see if it improved the finished product, or even if it changed it to a
noticeable degree. My usual recipe calls for the butter to be melted first,
cooled slightly, and then added to the sugar. This recipe called for the butter
to be creamed with sugar, more like a cake recipe.
 |
| Chocolate and nuts - perfection |
 |
| Fruit and chocolate - sweet and flavourful! |
These turned out beautifully - I will be using pistachio a lot more, this is part one of a three part pistachio extravaganza!
Ingredients
- 1 ½ cups plain flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp bicarb of soda
- ½ cup butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 tsp vanilla sugar
- 100g pistachios
- 75g chocolate chips
- (I also decided to do white chocolate and cranberry cookies with the same recipe, so I used an additional 75g dried cranberries, and 75g white chocolate)
Method
Preheat oven to 170 degrees
Stir together the flour, salt and leavening agents.
Beat together the butter and sugars for a few minutes until
lighter in colour. Add in the vanilla and egg, and beat together again. Gradually add in the flour mixture.
At this point I halved
the mixture into two separate bowls, in one I added the dark chocolate and
pistachio, and to the other I added white chocolate and cranberries.
Spoon some mounds of dough onto baking trays lined with
greaseproof paper. I usually get six to a sheet.
Bake in the preheated oven for 12 minutes, allow to cool on
the baking tray for a few minutes and then transfer to cool on a wire rack.
I may have eaten some when hot from the oven and it was
goooood.
 |
| Packaged up for a picnic! Finally got new napkins. |
No comments:
Post a Comment