Pistachio and Belgian White Choc Chip Cookie
with Pistachio Cream Drizzle
A soft, chewy cookie studded with white chocolate chips, finished with a silky pistachio drizzle and crunchy pistachio nuts for extra indulgence.
Cals 304 · Prot 5 · Carbs 36 · Fat 16
Family Friendly
40 min
A soft, chewy cookie studded with white chocolate chips, finished with a silky pistachio drizzle and crunchy pistachio nuts for extra indulgence.
Cals 304 · Prot 5 · Carbs 36 · Fat 16
Family Friendly
Ingredients
Cookies
Butter
4*
150 Grams
Caster sugar
50 Grams
Brown sugar
100 Grams
Organic Eggs
5*
1 Piece
Vanilla essence
5 ML
Plain flour
10*11*
280 Grams
Baking powder
5 Grams
Baking soda
3 Grams
Belgian white chocolate
4*9*
50 Grams
To serve
Pistachio cream
2*4*
75 Grams
Sliced pistachios
2*
20 Grams
Allergens
*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *9 Soya, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1264 / 304 |
| Fats (g) | 15.5 |
| of which saturated (g) | 8 |
| Carbohydrates (g) | 36 |
| of which sugars (g) | 20.8 |
| Fibers (g) | 0.9 |
| Proteins (g) | 4.6 |
| Salt (g) | 0.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Mix wet ingredients.
- Remove the butter from the fridge and allow to soften before using.
- In a medium-sized bowl, use an electric beater to cream together the softened butter, caster sugar and brown sugar for 3-4 min until pale.
- Add the egg and vanilla and mix well.
Tip! Creaming in baking involves beating together the butter and sugar to incorporate air and create a tender texture.
2 Mix dry ingredients
- In a separate bowl, sieve together the flour, baking powder, baking soda and a pinch of salt.
3 Combine
- Combine the wet and dry ingredients.
- Use a spoon or spatula to mix well and form a smooth batter.
- Fold through the Belgian white chocolate chips.
4 Rest
- Use an ice cream scoop or spoon to portion 12 even-sized cookies.
- Use your hands to roll each into a smooth ball.
- Place the balls onto a lined baking tray - leave space between the balls as they will expand during baking.
- Cover and refrigerate for 20-30 min.
- Preheat oven to 180°C (no fan).
Tip! Refrigerating the cookie dough prevents the cookies from spreading too much in the oven during baking.
5 Bake
- Bake for approximately 12-14 min until golden brown on the edges, baking in batches if necessary.
- Allow the cookies to cool on the tray for 2-3 min before moving them.
Tip! The middle might still feel soft but will set as the cookie cools down.
6 Serve
- Once the cookies are ready, drizzle each one with pistachio cream.
- Top with a sprinkle of sliced pistachios.
- Enjoy the ultimate treat!
Tip! Remove the pistachio cream from the fridge while the cookies are baking to ensure it is softened enough for drizzling.
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