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Dark Chocolate and Pistachio Cookies

Crisp on the bottom and a bit squidgy in the middle, these wonderful cookies will delight everyone. The recipe comes together in a jot and one batch makes between 18 and 22 cookies, so there will be plenty to share. Chocolate and pistachio nuts are a classic combination and these not-too-sweet biscuits capitalize on that felicitous flavor pairing.

Dark Chocolate and Pistachio Cookies

3½ oz. salted butter, softened (7 tbs.)
3½ oz. light brown sugar (⅓ cup)
2⅝ oz. caster (superfine white) sugar (¼ cup)
1 egg
6¼ oz. all-purpose flour (1⅓ cups)
3½ oz. shelled, unsalted  pistachios, chopped (¾ cup)
5¼ oz. dark chocolate chunks

Heat the oven to 350°F and line a baking tray with parchment paper.

Cream together the butter and sugars using an electric mixer. Add the egg and blend into a smooth batter, then add the flour. Using a wooden spoon, fold in the pistachios and chocolate.

Using a 1″ ice cream scoop or 2 tablespoons, drop the batter on the prepared baking sheet. Bake for 12-14 minutes, flattening the cookies down with a spatula near the end of the cooking time.

Remove to a wire rack to cool.

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