Chocolate Pistachio Thumbprint Cookie

Cook Time 30 minutes

Servings makes 18-20 generous cookies

Ingredients

110g butter, unsalted, soft

60g caster sugar, (I prefer raw caster sugar)

Salt

60g 70% dark chocolate, melted, plus another 10g finely grated

15g quality cocoa powder

135g plain flour

Pistachios, chopped

Pistachio spread to fill the ‘thumbprint’

Method

Set the oven to 175°C

Mix together the butter, sugar and salt until combined. Don’t cream too much as the cookies will flow otherwise. Mix in the melted chocolate. Then mix in the sifted cocoa powder, plain flour and lastly the finely grated chocolate.

Mix to combine to form a dough.

Portion into 18-20 even round balls. Place each cookie ball onto a baking paper lined baking tray, generously spaced out. With your thumb, create an indent into each cookie dough ball.

Bake for 10 minutes or until cooked through.

When the cookie is still hot, gently push down the indentation with the back of a teaspoon to ensure the cookie shape is retained.

Fill each indent generously with pistachio spread, sprinkle over some chopped pistachios and enjoy!