225g unsalted butter, cold and cubed
220g brown sugar
100g caster sugar
2 eggs, cold
360g plain flour
3/4 tsp bicarbonate of soda
1/2 tsp vanilla extract
Pinch of Murray River Salt pink flakes
250 milk chocolate chips
80g dark chocolate chips
150g pistachios, roughly chopped
Preheat the oven to 195°C and line two baking trays with parchment paper. Place the cubed butter, brown sugar and caster sugar in the bowl of your electric mixer. Mix on medium-high speed for 4-5 minutes, or until the mixture is creamed and pale in colour.
Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
Add the flour, bicarbonate of soda and salt. Mix on low speed until just combined. Stir in the chocolate chips and walnuts. You may need to use your hands for this part as the dough will be quite firm.
Divide the dough into 10 equal balls and place 5 on each baking tray. Bake for 11-12 minutes, or until just golden on top. Remove from the oven and let them cool on the baking tray for 30 minutes to set. Enjoy warm, or store in an airtight container for up to 5 days.
32 in stock
36 in stock
15 in stock
32 in stock
36 in stock
15 in stock
