Makes 18 Cookies
200g Plain Flour, sifted
1 tsp Baking Powder
100g Butter, softened
100g Light Brown Muscovado Sugar
1 tsp Pure Vanilla Extract
1 Egg
100g White Chocolate Chips, good quality (I use a bar of Lindt White Chocolate)
85g Pistachio Nuts, shelled and unsalted
METHOD
Pre heat the oven to 165ºC. (My oven is fan assisted, so a moderate oven).
Break up the bar of white chocolate into the smallest pieces you can, (I use a rolling pin), and place them into a large mixing bowl.
Chop the pistachio nuts finely and add them to the chocolate in the bowl.
Place all the remaining ingredients into the bowl and beat until they are all thoroughly combined. (I use a hand held electric beater).
Use two baking trays and cover each with baking parchment.
Place 9 mounds of the mixture onto each tray, so 18 in all. Make sure that they are spaced well apart to allow for spreading during cooking.
Bake in the oven for 10-12 minutes until the cookies are slightly golden. (They may look underdone, but don't be tempted to leave them in. This is why they have the soft gooey centre).
Allow the cookies to cool on a wire rack before serving.
TIPS
You can make any variation of cookie, milk chocolate, dark chocolate, cranberry and pecan, chopped apricot and almond and so on.
I often place the cookies in batches of 9 into a cellophane bag and tie up with ribbon to give to my friends. Enjoy the whoops of joy!
