Chocolate and pistachio cookies

Difficulty: ★☆☆


  • 225 gr. Room temperature butter.
  • 160 gr. Brown sugar.
  • 150 gr. Sugar.
  • 2 Eggs.
  • 290 gr. Flour.
  • 260 gr. Chocolate chips.
  • 80 gr. Pealed pistachios.
  • Vanilla essence.
  • Salt.
  • 1 Teaspoon of baking soda or powdered yeast.

Category: Desserts


Preheat the oven to 374ºF. Place the butter, sugar and brown sugar into the mixing bowl of a Magefesa Alpha Multifunction Professional Mixer, hitch the mixing blade and stir medium-low speed.  When we get creamy dough, add the vanilla essence to taste and the eggs, one after the other. Add the flour slowly together with the teaspoon of baking soda that we have previously sifted. Add the chocolate chips and pealed pistachios, stir it until mixing. Share the dough out with the help of an ice cream scoop and place it on an oven plate covered by non stick baking paper. Leave some space among the coops so that they do not stick while baking. Bake them between 10 and 12 minutes or until they are slightly brown. Once they are kept out from the oven, leave them cooling for some minutes on the plate itself and place them later on a rack so that they are completely cool before serving.