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Slovenščina (Slovenian)
Cookies with pistachios and dark chocolate – elegant, small pastries for lovers of intense flavors. Discover the perfect nutty taste of pistachio and the depth of 70% bittersweet chocolate. The buttery texture, cocoa, and chocolate chunks provide the perfect ‘crunch’, while the pistachios add a color contrast. The recipe is simple, but the result is professional – ideal for holidays, gifts, or a sweet afternoon with coffee.
Ingredients for cookies with pistachios and dark chocolate
- 250 g butter, room temperature
- 200 g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 300 g flour
- 50 g bitter cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 150 g chopped pistachios
- 150 g chopped dark chocolate (at least 70% cocoa content)
Method
1In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy.
2Add the eggs and vanilla extract and mix until ingredients are evenly combined.
3In another bowl, mix the flour, cocoa, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and mix until a smooth dough forms (do not overmix).
4Stir in the chopped pistachios and dark chocolate until they are evenly distributed throughout the dough.
5Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes, so it firms up and isn’t sticky.
6Preheat the oven to 180°C. Line a baking sheet with parchment paper.
7Form small balls from the chilled dough and place them on the baking sheet with space between them (the cookies will spread slightly during baking).
8Bake for 10–12 minutes or until fragrant. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips for perfect cookies
• For a more pronounced pistachio flavor, quickly dry roast them (1–2 min) and let them cool.
• Do not overmix the dough – overmixing will toughen the texture.
• If you want thicker cookies, do not flatten the balls before baking. For thinner ones, press them down slightly.
• Use high-quality 70% chocolate; smaller pieces will distribute more evenly.
• Store in an airtight container; they stay delicious for 5–7 days. The dough can be frozen for up to 3 months.
Frequently Asked Questions (FAQ)
Can I use salted pistachios?
Unsalted are recommended. If you have salted ones, reduce the added salt in the dough and briefly rinse the pistachios and dry them well.
Why did the cookies spread too much?
Most often, either the butter is too soft or the dough wasn’t chilled enough. Chill the dough on the baking sheet for an additional 10-15 minutes before baking, or increase the amount of flour by 1-2 tablespoons.
Can I substitute brown sugar for white sugar?
Yes – you can replace up to 30% of the sugar with brown sugar for a more caramel-like note and a slightly chewier center.
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