Burnt Butter, Dark Chocolate and Pistachio Cookies

Method

• 1)

  Preheat the oven to 170 degrees.

• 2)

  Whack a pan on medium heat and brown the butter off for 5 minutes. Scrape the bottom of the pan until it gets a nutty brown appearance and foamy. This happens quickly so you need to be on to it.

• 3)

  Add your 400g sugar to a bowl and slowly pour over your burnt butter, mix to combine. You want the sugar to dissolve before moving onto the next step and then place into fridge to cool. You want the butter to have cooled before adding the eggs.  

• 4)

  Crack in your eggs and whisk until combined.

• 5)

  Add in one teaspoon of vanilla extract and mix.

• 6)

  Sift in 400g flour and two teaspoon of baking soda (Bi-Carb).

• 7)

  Add in 75g of chopped pistachios and 250g of chopped dark chocolate. Fold through the cookie dough.

• 8)

  Lay out some glad wrap and place the cookie dough into the middle, shape into a log.  Wrap up and place in the fridge for 30 minutes (do not miss this step). You can leave in the fridge for up to 3 days but overnight is ideal.

• 9)

  Remove from the fridge and weigh your dough into 75g chunks.

• 10)

  Roll your chunks into balls and place onto the baking tray.

• 11)

  Place in the oven for approximately 12 minutes at 180g. (12-16 minutes depending on your oven, the earlier you pull them out the chewier and softer they will be and the longer you leave them in the more biscuit like they will be).

• 12)

  Blend or finely hand chop 25g of pistachios to sprinkle over the top. Sprinkle them with flaky sea salt.