I thought about making something healthy after New Years Eve and a solid month of too much booze and food and considering that I’ve been ill and still barely get a word out I should probably eat a bit more healthy stuff but where’s the fun in life if there’s no cookies?! Plus I guess there’s something green in them and nuts are really good for you.
- 165 g Soft, Unsalted Butter
- 100g Caster Sugar
- 100g Light Soft Brown Sugar
- 1 medium Egg
- 1 Tsp Vanilla Extract
- 300g Plain Flour
- 1 Tbsp Cornflour
- 1 Tsp Bicarbonate of Soda
- Pinch of Salt
- 100g Pistachios
- 150g White Chocolate Chips
- 7g Freeze Dried Strawberries
Cream butter and the two sugars together until they’re light and fluffy. This will take a couple of minutes, then add the egg and vanilla extract and beat until it’s fully incorporated.
Combine flour, cornflour, bicarbonate of soda and salt well and when the dough has come together nicely, add them on a slow speed. Beat only until everything is just mixed in. You don’t want to do over mix cookie dough as the cookies will get tough if the gluten in the flour is overworked.
Chop the pistachios roughly and mix them, along with the freeze dried strawberries and the chocolate chips into the cookie dough. Again do not over mix. You can use your hands to bring everything together.
The dough needs to rest in the fridge for 30 mins – 1hr. This will relax the gluten and the cold cookies won’t spread as much therefore creating a thicker, chewier cookie. Meanwhile preheat the oven to 170 degree C.
Use a 5cm cookie scoop to scoop out the cookies. The dough will make about 20 cookies. Place 5-6 on a lined cookie sheet and bake them for 14-15 minutes. They will be quite light on top but if the outside corner of the cookie feels slightly set they’ll be done. The residual heat in the cookie will finish cooking them outside of the oven. Make sure you take them out of the oven on time otherwise they’ll be rock hard.
If you don’t want to have them all at once you can either put the scooped cookie dough balls in the fridge for a few days or freeze them for a couple of months (make sure to defrost them in the fridge before baking them or adjust baking time if you bake them from frozen).