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!