Serves: Makes about 24 - Time:
I made these cookies to be a component in the Ultimate Sundae recipe (see Puddings) but don’t just cook them for the sundae. The raw dough is incredibly moreish and would work very well in my cookie dough ice cream recipe. I tend to use one of the dough sausages and either freeze the second one or keep it in the fridge and bake cookies a few days later.
- 200g salted butter, softened at room temperature
- 115g caster sugar
- 50g soft light brown sugar
- 1 teaspoon vanilla extract
- 230g plain flour
- 125g white chocolate chips
- 75g pistachios, lightly toasted and roughly chopped
- Beat the butter, sugars and vanilla extract in a bowl until light and fluffy. Beat in the flour followed by the chocolate and pistachios.
- Divide the dough into 2 even-sized pieces and roll each into a thick sausage. Wrap in cling film and refrigerate for about 2 hours until hard.
- Heat the oven to 190˚c, fan oven 170˚c, mark 5. Line a baking sheet with non-stick baking parchment. Unwrap the dough and cut into discs, about 1cm thick. Place on the baking sheet, at least a couple of centimetres apart, and bake for about 12-15 minutes until the cookies are on the point of turning golden brown. Leave to cool for 5 minutes before transferring onto a wire rack to cool completely.