Clove, cinnamon & chocolate cookies
175g (6oz) unsalted butter, softened
200g (7oz) dark muscovado sugar
75g (2 3/4oz) caster sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 large egg
1 egg yolk
250g (9oz) self-raising flour
175g (6oz) chocolate chips
175g (6oz) pistachio nuts, roughly chopped
1. Preheat the oven to 180°C (350ºF), Gas Mark 4. Line 2 baking trays with
nonstick baking paper.
2. Cream the butter, sugars and spices together with an electric whisk or in a stand mixer fitted with a paddle attachment until light and creamy. Mix in the whole egg and yolk. Now add the flour, chocolate chips and all but a handful of the chopped pistachios and mix to bring the dough together. I added all the pistachios in at this point rather than saving some to sprinkle on the top.
3. Roughly shape a big tablespoonful of the mixture into a ball and put a few of the reserved chopped pistachios on top. Place this ball on a lined baking tray and repeat with the remaining dough, leaving enough space between them for the cookies to spread during cooking.
4. Bake for 12–15 minutes or until the cookies start to colour but are still chewy in the middle. Transfer to a wire rack to cool. These cookies will keep in an airtight container for up to seven days.