Chunky Chocolate & Pistachio Crumble Cookies
Cherie Metcalfe
These cookies are big, chunky and loaded with chocolate and crunchy pistachios. Soft, indulgent and topped with a generous drizzle of pistachio and white chocolate icing for the perfect sweet finish.
Ingredients
- 2 cups plain flour
- 1 teaspoon baking powder
½ teaspoon Flaky Sea Salt
- 170g unsalted butter, softened
- ¾ cup brown sugar
- ½ cup caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150g dark chocolate chunks
- or chips
- 100g chopped pistachios
- 1/3 cup Al Pistachio
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- 150g white chocolate, chopped
- 3 tablespoons Al Pistachio
Directions
- Preheat oven to 180°C fan bake and 2 line trays with baking paper.
- Whisk flour, baking powder, and salt together.
- Beat butter and sugars until fluffy, then add egg and vanilla extract. Mix well.
- Fold in dry ingredients, chocolate chunks, and pistachios until just combined.
- Scoop tablespoon-sized balls onto trays and flatten slightly. Bake for 12–15 minutes until golden around edge’s. Cool on trays for 5 minutes then transfer to racks.
- To make the icing, melt white chocolate gently over a double boiler or in short bursts in the microwave, stirring until smooth. Stir in the Al Pistachio crème until well combined.
- Drizzle or spread the white chocolate & pistachio icing over cooled cookies. Let set before serving.
