Two cookies, a few ingredients, and 15 minutes from start to finish, with no chilling. It’s a small-batch chunky cookie for two, with chopped pistachios and chocolate chips in the dough and a Lindt pistachio bonbon hidden in the middle of each one. A sweet idea for a date night in.
What you’ll need
Makes 2 cookies.
- 40g butter, softened
- 40g brown sugar
- 10g granulated sugar
- 1.5ml vanilla extract
- 1 egg (size M)
- 75g flour
- 30g cornstarch
- 1g baking soda
- 1g salt
- 30g chocolate chips, plus more for topping
- 20g pistachios, chopped
- 2 Lindt pistachio bonbons
Method
- Preheat the oven to 180°C, or the air fryer to 175°C.
- In a medium bowl, cream the butter and the sugars until smooth.
- Add the egg and the vanilla extract and mix to combine.
- Mix in the flour, baking soda, cornstarch and salt until the flour disappears.
- Fold in the chocolate chips and pistachios.
- Split the cookie dough in two and fold a Lindt pistachio bonbon into each half. Top with more chocolate chips.
- Bake for 14 minutes in the oven, or for 11 minutes in the air fryer.
- Let cool and enjoy.
A couple of tips
- No chilling needed. This dough goes straight from the bowl into the oven, which is how it stays a 15-minute recipe.
- One bonbon per cookie. Split the dough in two and fold a bonbon into each half.
- Air fryer works too. 175°C for 11 minutes instead of 14 in the oven.
Making more than two? Our chunky cookies recipe is the full-size batch. On our counter, pistachio comes as the Pistachio Cream & Crumbs chunky cookie (Extra Pistachio Cream & Crumbs in Budapest), baked in-house at our brunch spots in Budapest, Bucharest and Belgrade. Walk-ins only, no bookings. #webelieveinhandmade
