1/2 cup (115g) plus an additional tbsp of unsalted butter (when you brown butter, some of the water evaporates so we add an additional tbsp of butter to factor this in)
1 egg
vanilla paste or essence
1 and 1/4 cup (185g) all-purpose flour
1/2 tsp baking soda
Lindt dark chocolate, chopped into chunks
Method
Melt your Pistachio Papi and pour into a lined small baking dish & freeze until hardened.
Melt butter on the stove. Until it starts to brown and let it cool completely.
Combine brown butter, brown sugar, and granulated sugar in a bowl and stir together until it resembles wet sand.
Add in egg and vanilla essence/extract, and whisk until smooth.
Sift flour and baking soda into wet ingredients and gently fold in. *Don’t over mix !
Take your Pistachio Papi block from the freezer & cut into chunks like chocolate.
Fold in your chocolate & pistachio chunks.
Preheat oven to 180 degrees Celsius.
Scoop out dough onto another lined baking sheet, leaving enough space between each cookie. *Add extra choc chunks for aesthetic !
Bake for 12-13 minutes or until the edges are browned.
While warm place in a bowl.
Pair with Pistachio Papi Gelato Range & Enjoy ☺️
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