Crunchy Pistachio-Chocolate Cookies

Although the days are continuing to be quite stressing, I take time to cook or bake something. In fact this kitchenwork helps me to relax, to come down, forget the rest of the world... And of course to relax I need also my cup of tea that has to be accompained by some small treats. And what would be better then some cookies to crunch with your tea meanwhile reading a Journal, the Newspaper or whatever... Those Pistachio-chocolate Cookies are crunchy. By using dark brown sugar they do not become too sweet even when you use milkchocolate chips as I did. In fact they are done very quick but you have to get them refrigerated for at least 2 hours. The simpliest way is to prepare the dough the day before you wanna bake them and bake them the next day. This way you will have fresh baked cookies within only 12 minutes! Great! No?

You need (makes about 25 small cookies):

- 100 g milk chocolate chips

- 25 g chopped, non salted pistachio

- 120 g melted butter

- 90 g dark brown sugar

- 150 g all purpose flour

- a pinch salt and a dash vanilla paste (or 1/2 of a vanilla pod, scraped)

To prepare:

1. Mix sugar, butter, salt and vanilla until creamy. 

2. Add pistachio, chocolate and flour, combine well and form a roll out of the dough

3. Wrap your dough roll in some clingfilm and refrigerate for at least 2 hours

4. Preheat your oven to 180 C

5. Cut the dough roll in slices and put on your oven tray (armed with parchement paper)

6. Bake for 12 minutes and let rest for a short time on the oven tray. Then remove the cookies and let cool down entirely (if you can resist :) ).