Mega Chunky Pistachio, Lime & White Chocolate Cookies

Cookies, they are never quite big enough, deep enough, or last long enough…… these tick all the boxes. The deepest, most decadent cookies you will ever come across, studded with unctuous, creamy vanilla scented Lindt White Chocolate, earthy toasted pistachios, and tangy lime, you can easily stretch to a second helping….

You can watch the video here

cookies, chunky cookies, deep pan cookies, choc chip cookies, chewy cookies, mega cookies

Yield: 20

Author: Suze Morrison

Print

With ImageWithout Image

Mega Chunky Pistachio, Lime & White Chocolate Cookies

Prep time: 30 MinCook time: 20 MinInactive time: 24 HourTotal time: 24 H & 50 M

Cookies, they are never quite big enough, deep enough, or last long enough…… these tick all the boxes. The deepest, most decadent cookies you will ever come across, studded with unctuous, creamy vanilla scented Lindt White Chocolate, earthy toasted pistachios, and tangy lime, you can easily stretch to a second helping….

Ingredients

• 325g Light Muscovado Sugar
• 225g Caster Sugar
• 300g Unsalted Butter, room temperature
• 1 Lime, Zest
• 500g Plain Flour
• 50g Light Rye Flour
• 1 Lime, zest
• 1 tsp Bicarbonate Soda
• 1tsp Baking Powder
• ½ tsp Sea Salt Flakes
• 2 Eggs Room Temperature
• ½ tsp Pistachio Extract (substitute Vanilla)
• 400g Lindt Vanilla White Chocolate, chopped into small chunks, plus extra melted to drizzle.
• 200g Roasted Pistachios, roughly chopped.

Instructions

1. In the base of a stand mixer, add both sugars, the butter, and the lime zest. Beat using the paddle attachment until pale, fluffy and light, about 8 minutes. Meanwhile, add the flours, bicarbonate of soda and salt to a separate bowl and whisk well.
2. Add the eggs one at a time to the butter, beating for about 30 seconds between each until fully incorporated. Add the pistachio extract and combine.
3. Set aside 50g of the chopped white chocolate and mix the rest, along with the pistachios and dry ingredients into the butter mixture, take care not to overmix or else the gluten will develop.
4. Cover the bowl and pop in the fridge for 24 hours, this allows the flours to fully hydrate and the sugar to dissolve to allow for a superior texture and flavour.
5. When ready, preheat oven 175C. Line baking trays with non-stick paper or mats and lay on ring moulds measuring about 8.5cm diameter.
6. Weigh the dough and divide into 20 balls, each weighing about 100g. Lightly press each one into the mould, allowing room for them to spread into the ring. Bake for 18-22 minutes or until golden at the edges and blond in the centre.
7. Remove from the oven and sprinkle over the remaining chocolate chips. Cool in the rings for 10 minutes then remove the rings and allow to cool completely.
8. Once cool, drizzle with the melted white chocolate and serve still gooey and molten (preferred) or allow to set and enjoy at your leisure.

https://gourmetglow.co.uk/recipes/mega-chunky-pistachio-cookies

---

---