A lovely couple called Rhian and James commissioned me to
make them a chocolate and pistachio wedding cake just like the one I’d made for
my friend Sarah. James also confessed
that he is a complete addict when it comes to cookies, and so I made them a
great big batch of chocolate and pistachio cookies to go with the cake. I’d planned to use my trusty recipe for this,
but having finally used up the mountains of ingredients in my kitchen for the
cake, I mistakenly assumed that all the chocolate that was left was for the
cookies – forgetting entirely that I still had to make a large amount of
chocolate ganache for the cake. It seemed like an awful lot of chocolate as I
stirred it into the cookie dough, and so when I re-checked my cookie recipe, I
realised that I had actually used three times the amount of chocolate. Rather than starting again straight away
(which would’ve meant going shopping for more ingredients) I decided to bake
the cookie dough I’d made and see if it worked – after all, what harm does
extra chocolate do anything? It was a
mistake that paid off – these are without doubt, the best cookies I have ever
made. There is so much chocolate that
they are almost held together by it – they become more like chocolate truffles
with some cookie dough in – but they are unbelievably good. The bride and groom emailed me after the
wedding to say what a huge hit they had been and that they’d struggled to get
James away from them. Sometimes mistakes
are the best form of invention!
Ingredients
3 ½ oz caster sugar
4 tbsp dark brown sugar
4 oz butter
1 egg
1 tsp vanilla extract
6 oz self-raising flour
Pinch of salt
1 lb 4 oz dark chocolate, chopped
4 oz unsalted pistachios, toasted and chopped
4 tbsp dark brown sugar
4 oz butter
1 egg
1 tsp vanilla extract
6 oz self-raising flour
Pinch of salt
1 lb 4 oz dark chocolate, chopped
4 oz unsalted pistachios, toasted and chopped
Method
- Preheat the oven to 150°C and line a baking sheet with silicon or greaseproof paper.
- In a large mixing bowl, cream the sugars and butter until smooth.
- Beat in the egg and vanilla extract.
- Sift in the flour and salt and beat well.
- Fold in the chocolate and pistachios.
- Scoop the cookie dough into balls and place on the baking sheet, spaced 4 inches apart.
- Bake for 18 minutes, or until pale golden brown.
- Remove from the oven and cool on a wire rack.
No comments:
Post a Comment