Clove, cinnamon and chocolate cookies

Bake for 12-15 minutes or until the cookies start to colour but are still chewy in the middle.

Bake for 12-15 minutes or until the cookies start to colour but are still chewy in the middle.

Sat, Apr 23, 2016, 17:12

   
  • Makes: 40
  • Cooking Time: 25 mins
  • Course: Dessert
  • Cuisine: Fusion

Ingredients

  • Makes 40
  • 175g unsalted butter, softened
  • 200g dark muscovado sugar
  • 75g caster sugar
  • Half a tsp ground cinnamon
  • Quarter a tsp ground cloves
  • 1 large egg
  • 1 egg yolk
  • 250g self-raising flour
  • 175g chocolate chips
  • 175g pistachio nuts, roughly chopped

Method

Clove is a great spice to use, but it’s rather underrated. Pairing it with cinnamon – as in Christmas mince pies and mulled wine, or a festive biryani – gives a touch of magic to these lovely cookies. Chocolate and pistachio nuts add creaminess. I think you’ll find everything comes together beautifully.

Preheat the oven to 180°C (350ºF), gas 4. Line 2 baking trays with nonstick baking paper.

Cream the butter, sugars and spices together with an electric whisk or in a stand mixer fitted with a paddle attachment until light and creamy. Mix in the whole egg and yolk. Now add the flour, chocolate chips and all but a handful of the chopped pistachios and mix to bring the dough together.

Roughly shape a big tablespoonful of the mixture into a ball and put a few of the reserved chopped pistachios on top. Place this ball on a lined baking tray and repeat with the remaining dough, leaving enough space between them for the cookies to spread during cooking. Bake for 12-15 minutes or until the cookies start to colour but are still chewy in the middle. Transfer to a wire rack to cool. These cookies will keep in an airtight container for up to seven days.