Chocolate, cocoa and pistachio cookies: an easy recipe worth turning on the oven for
There are times when your body tells you to turn on the oven, get the butter out of the refrigerator, and stain your apron with gobs of cookie dough. If they have chocolate, the better. Lots of chocolate, like in these chocolate, cocoa and pistachio cookies.
Easy chocolate cocoa and pistachio cookies
Despite not being a big fan of American cookies that have been standardized as more canonical, I do occasionally like variants more adapted to Central European tastes, which is where we got today’s tempting recipe from. In reality, you usually see two types of American cookies: flat and somewhat crunchy, or fat and with an almost biscuity interior. In both cases, giants.
Chocolate cocoa and pistachio cookies recipe
These cookies have a more reasonable intermediate size for a normal person, they are not as extremely sweet as American cookies are used to, and they allow you to play with the texture, leaving them more or less tender. In any case, they have the texture of what is considered a cookie in this house, and not a sponge cake.
Chocolate cocoa and pistachio cookies healthy
We have doubled quantities and slightly modified Jeanny’s original recipe in Zucker, Zimt und Liebe; Its author is right, they are very easy and delicious.
For 16 units
Pastry flour 250 g
Cocoa powder 30 g
Chemical yeast (2 teaspoons) 8 g
Salt (1/2 teaspoon) 2 g
Tempered unsalted butter 160 g
Sugar 130 g
Egg M, tempered 2
Vanilla essence 5 ml
Dark chocolate chips 100 g
Chopped pistachios 100 g
Best chocolate cocoa and pistachio cookies
How to make chocolate and pistachio cookies
Total time 40 m
Preparation 25 m
Cooking 15 m
Preheat the oven to 180ºC with top and bottom heat and prepare two trays with non-stick paper. Sift the flour with the cocoa, baking powder and salt into a bowl. Reserve.
Chocolate pistachio cookies recipe
Place the soft, chopped butter in a large container or the bowl of a mixer, and beat with an electric beater with the sugar until it is creamy and the sugar has dissolved. Add the eggs one by one, beating after each addition, and add the vanilla.
Chocolate cookies. Steps
Gradually add the flour and cocoa mixture, beating gently so as not to end up with flour all over the kitchen, and continue until you have finished and have a very homogeneous and soft dough.
Add the chocolate chips and pistachios, and mix by hand with a spatula until they are well incorporated throughout the dough.
Chocolate chip pistachio cookies
Form the cookies by distributing portions of dough balls on the trays, using an ice cream scoop with ejector or a regular spoon. Leave space between them, as they can expand.
Chocolate Cookies, Steps
If you prefer softer cookies, leave them thicker, ball type; If you prefer something crunchier, flatten them a little with a clean, damp hand or with a spatula.
Bake one tray at a time for about 14-18 minutes, making sure they don’t overcook; They will be harder as they cool. Wait a couple of minutes out of the oven and transfer them to a rack to finish cooling.
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