Pistachio and dark chocolate cookies

I woke up really early this morning, dreaming of these cookies. The thought made my mouth water so much I ended up getting up and getting straight to baking! These are lovely chewy, gooey cookies choc full of big chunks of Bourneville dark chocolate and toasted, chopped pistachios. What better way to start a Saturday?

Ingredients

3 ½ oz caster sugar
4 tbsp molasses
4 oz butter
1 egg
1 tsp vanilla extract
6 oz self-raising flour
Pinch of salt
7 oz dark chocolate, chopped
3 ½ oz unsalted pistachios, toasted and chopped

Method

1. Preheat the oven to 150°C and line a baking sheet with silicon or greaseproof paper.
2. In a large mixing bowl, cream the sugars and butter until smooth.
3. Beat in the egg and vanilla extract.
4. Sift in the flour and salt and beat well.
5. Fold in the chocolate and pistachios.
6. Scoop the cookie dough into balls and place on the baking sheet, spaced 4 inches apart.
7. Bake for 18 minutes, or until pale golden brown.
8. Remove from the oven and cool on a wire rack.

Adapted from Smitten Kitchen