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Chocolate and pistachio cookies

Replace the pistachios with your own choice of nuts – try almonds, brazils or pecans

By , 17 November 2016

(2 votes)

Chocolate and pistachio cookies
  • 15 Mins

  • Serves: 10

Nutritional Info
Each 47g serving contains
  • Energy

    946KJ

    226KCAL

    11%
  • Fat

    11.8g

    high

    17%
  • Saturates

    6.6g

    high

    33%
  • Sugars

    20.7g

    high

    23%
  • Salt

    0.19g

    med

    3%
of your reference intake.
Typical energy values per 100g: 946kJ/226kcal.
Ingredients
  • 275g pack Chosen by you Great To Bake Double Choc Chunk Cookie Mix
  • 25g margarine
  • 75g milk chocolate
  • 75g white chocolate
  • 15g pistachio nuts, finely chopped
Method
  • Preheat the oven to 180C/ 160C Fan/Gas 4. Make up the cookie mix with the margarine, according to the packet instructions – but dividing up into 10, not 6 – then bake.

  • While the cookies are cooling, put the milk chocolate in a heatproof bowl and set over a pan of barely simmering water (don’t let the water touch the bowl). Stir occasionally until melted, then remove the bowl and cool a little. Repeat for the white chocolate. Or, melt in the microwave on the highest heat for 45-90 secs.

  • Dip the cookies into either the milk or white chocolate, then put on baking paper. Drizzle over the rest of the chocolate with a teaspoon, using the opposite coloured chocolate to the dipped part. Sprinkle with the nuts and leave to set.