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One of the first cookies flavours I created, yet still a firm favourite. Packed with Pistachio flavour and tart raspberry, it’s as tasty as it is pretty!
But How Do You Get Your Cookies So Consistent?!
WEIGH EVERYTHING.
Yes. Everything!
For those of us in the UK, this is just the standard for cooking but I know you wonderful bunch in the states measure using cups, etc. I’ll do an in depth post on this another time (I’ll link it here once I have!) but basically, there are so many variables when doing it that way. How tightly packed into the cup measure is the sugar? How full is your cup measure? Did you lose count of how many cups you put in?
You get where I’m going with this!
By weighing everything, there’s far less room for variations in your results. This is super important, especially with baking, since it’s essentially just science but way tastier!
I also weigh my cookie dough before I portion it to make sure the cookies are all uniform in size – particularly useful to make sure they all cook at the same rate! To work out how much each cookie dough ball needs to weigh, weigh your entire amount of cookie dough in grams, then divide that number by the amount of cookies you want to make – this recipe calls for 8 but you could make more if you want them smaller.
I know, I know. I’ve mentioned science AND maths, and all you wanted was to make delicious snacks. But it really is important, and nowhere near as scary as school made you think!
To Freeze or Not To Freeze…
Personally, I freeze. Every. Single. Time.
Honestly, if I had a ££ for every time people asked how to keep the cookies so thick and soft…
Now, you could definitely make these without freezing if you wanted but they’d spread more and be a lot thinner. If you don’t have time to freeze solid, at least chuck them in the freezer whilst your oven pre-heats!
The beauty of these being cooked from frozen is that you can make your dough way in advance. Perfect if you run a business and want to prep ahead of a market or event; if you’re baking for friends & families Christmas gifts; if you just want an easy treat in the freezer, ready to bake at a moments notice for uninvited unexpected guests, or just a naughty midnight treat once in a while!
If you do freeze, the best way to do it is on a lined baking tray. Freeze until solid and then store in the freezer in an airtight bag (squeeze as much air out as possible) for up to 3 months.
Another thing to bear in mind is freezer temperature. This might sound daft but they really do all vary. Mine freezes to -18° but my Mums is set to -25° This can potentially make a reasonable difference to cooking times. I’m telling you so you don’t find out the hard way like I did and think you’ve completely lost the ability to bake!
If you happen to know that your freezer runs particularly cold, just add a couple of minutes to the bake time!
Ingredients & Ingredient Alternatives
- White Chocolate Chips – Use whichever white chocolate chips you prefer. You could also use chunks instead if you want! Chopped chocolate also works, but it melts a lot more so the cookies will spread more when baking. Bake stable chips or chunks give the dough structure, helping them to stay nice and chunky whilst baking.
- Butter – Block butter is what you need. Margerine or baking spread means the cookies spread too much. I personally prefer salted as I find it just brings out the flavours more but unsalted is absolutely fine too!
- Eggs – I always use standard medium chicken eggs in my recipes unless stated otherwise. Room temperature work best!
- Soft Brown Sugar – You want the soft light brown kind. The one that is sort of compressed in a bag, almost like wet sand texture! Caster is fine in a pinch. I prefer the soft brown sugar as it adds a little moisture to the cookie meaning a softer texture inside. Also, it gives the dough an added bit of depth to its flavour.
- Raspberries – Make sure you use the freeze dried kind. Fresh or frozen have far too much moisture and will turn your cookies into a soggy mess!
- Pistachio Creme – Make sure the creme you are using is fairly thick, more of a chocolate spread consistency. Some are far too runny and won’t site nicely on the cookie (M&S jumps to mind. Absolute perfection flavour-wise, but is more of a golden syrup consistency) If yours is too thin, try adding some melted white chocolate to it and leave to cool, this will make it thicker and easier to work with.
- Pistachios – You want unsalted nuts, look for the kind in the bakery or health food aisle!
Topping/Decoration
These cookies are topped with a generous blob (that’s the technical term, right?!) of pistachio creme, a drizzle of white chocolate, chopped pistachio pieces & freeze dried raspberry pieces. Absolute indulgence in every bite!
Raspberry, Pistachio & White Chocolate Loaded Cookies
Ingredients
Cookies
- 125 g Butter – Softened, NOT melted
- 100 g Soft Light Brown Sugar
- 2 tsp Vanilla Extract
- 50 g Golden Syrup
- 1 Medium Egg
- 300 g Plain Flour
- 10 g Cornflour
- 1 tsp Baking Powder
- 0.5 tsp Bicarbonate of Soda
- 100 g White Chocolate Chips
- 40 g Chopped Pistachios
- 5 g Freeze Dried Raspberry Pieces
To Decorate
- 160 g Pistachio Creme
- 50 g White Chocolate
- 1 tbsp Freeze Dried Raspberry Pieces
- 1 tbsp Chopped Pistachios
Instructions
- Beat the softened butter, sugar & vanilla extract together until well combined and no lumps of butter are visible.
- Add the golden syrup & egg and mix well.
- Add the flour, cornflour, baking powder, bicarbonate of soda, chocolate chips, chopped pistachios & dried raspberry pieces and mix to form your dough.
- Divide your dough into 8 portions. Roll into balls and put onto a lined baking tray. Flatten each one a bit so it looks like a hockey puck!
- Pop into the freezer for a couple of hours before baking. This isn't absolutely necessary but they cook better – see notes above!
- Pre-heat your oven to 200°C/180°C fan/gas mark 6.
- Place your cookie pucks on a lined baking tray.
- Bake for 12-15 minutes, then remove from the oven. Use a spoon to carefully make a little dip in the middle of the top of each cookie – this is where your pistachio creme will go later!
- Leave to cool on the tray.
- Once completely cooled, put a spoonful of pistachion creme in each of the dips you made earlier.
- Decorate each cookie with a drizzle of white chocolate and some chopped pistachios & dried raspberry pieces.
- Enjoy!
Notes
- If you follow the recipe exactly, the cookies shouldn’t spread too much, but if you want to be certain they’re all uniform, I highly recommend these cookie rings!
- Can be stored on the counter for up to 3 days. Can be stored in an air tight container in the fridge. Allow to come to room temp before eating!
- Cooking time will vary depending on your oven. I recommend getting an oven thermometer to check internal temperature before baking as a lot of domestic ovens can be quite far out.
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