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Makes 10
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- In a large mixing bowl, beat the butter, caster sugar and brown sugar together for roughly 4 minutes. Stir in the chocolate chips, pistachios and cornflakes.
- Add both flours along with the salt, bicarbonate of soda and baking powder. Beat until the mixture resembles breadcrumbs.
- Add the egg and mix until just combined into a dough.
- This dough is nice and thick, so you don’t need to freeze it. You can bake them straight away, which makes the recipe much quicker
- Place the tray of cookie dough balls in the freezer for at least one hour or overnight. 6. Preheat the oven to 200 C/180 ̊ C fan/gas mark 6.̊
- Line two baking trays with non-stick parchment paper.
- Space the balls of dough well apart as they will spread, using a second baking tray if necessary. Bake for 15-17 minutes, until the cookies are golden but the insides are still gooey.
- Allow to cool on the tray for five minutes before enjoying. The wait will be worth it!
Test kitchen tips
- Salted or unsalted pistachios will work well. If using salted, reduce the salt in the recipe from ¼ tsp to a pinch.
- To make your cookies lovely and round, take a cookie cutter and place it over each cookie when they’re fresh out of the oven. Move the cutter in a circular motion to shape the cookie.
- These cookies can be stored in an airtight container for up to three days. Make sure they’re completely cooled beforehand.
- If you rather dark or milk chocolate, swap it in. All types will work well.
- Equally, if you prefer other nuts to pistachios, swap them in. Other great options include macadamia nuts or hazelnuts. Just make sure to roughly chop them first as these nuts are larger.
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