dark chocolate pistachio crackle cookies
You know when you get one of those unrelenting, all-consuming cravings for chocolate that make you feel like a stark raving mad person? Don’t act like you don’t know what I’m talking about. It happens to the best of us. Satisfying this craving makes you feel like a better person. A whole person who can do absolutely anything. Okay, maybe that’s a bit of an exaggeration, but chocolate {especially good-quality dark chocolate. And chewy brownies. And cookies… and cake… oh, dear.} is just so ridiculously good.
So the other day when that craving hit me like a brick in the head, I clearly had to take action. I combined the always-amazing flavours of dark chocolate and pistachios {another obsession of mine…} to create these soft, ooey-gooey, über-chocolately cookies. They take about five minutes to throw together, and are done baking nearly as quickly, so they’re the perfect choice for when a chocolate craving hits you quick.
The best part? They’re gluten-free, have no added fat {I don’t count pistachios as added fat. They’re just added deliciousness.}, and can be altered to fit your cravings. Switch out the chopped chocolate and pistachios for half a cup of peanut butter chips and chopped peanuts, flaked coconut, or whatever else your taste buds are in the mood for.
Dark Chocolate Pistachio Crackle Cookies
Makes 25 cookies
Ingredients:
2 1/3 cups icing {confectioners} sugar
¼ teaspoon sea salt
1 cup unsweetened cocoa powder
4 egg whites, at room temperature
Scrapings of 1 vanilla bean
½ of a 100gram dark chocolate bar {I use 85% cacao}, roughly chopped
¼ cup + 2 tablespoons chopped, unsalted pistachios
Instructions:
1. Preheat oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper; set aside.
2. Sift sugar, salt, and cocoa powder into a large bowl; whisk to combine. Add the egg whites and vanilla bean scrapings, and stir until smooth. Stir in the chocolate and ¼ cup pistachios.
3. Drop the batter by the spoonful {a heaping teaspoon will do just fine} onto the parchment-lined sheets about 2 inches apart. Bake them for 7-8 minutes, just until the top is shiny and somewhat crackled.
4. Let the cookies cool completely on the baking sheets and then store them in an airtight container at room temperature for up to 4 days.