Method

 1.

Melt the butter and let it cool to room temperature.

2.

Coarsely chop up your chocolate with a cerated knife and set to one side. Place your pistachios inside a ziplock bag and smash with a rolling pin or wooden spoon.

​

 3. 

Whisk both sugars together to break up any lumps.

 4. 

Whisk the butter and sugar together. You'll know when it's ready because it'll pull away from the side of the bowl. Add in the vanilla extract and whisk.

​

5.

Whisk the eggs in one at a time.

​

6.

Sieve in the flour, bicarb and baking powder and fold in with a wooden spoon or spatula.

​

7.

Fold your chocolate, raspberries and pistachios into the mixture (it should be quite sticky) and it put it in the fridge for at least half an hour to chill.

​

8.

Using either your hands or an ice cream scoop, form into balls and place on a baking sheet. At this point you can choose to chill them for even longer (the longer you chill them, the better the flavour).

​

9.

If you chill the cookies overnight, you can either bake them or pop them in the freezer, they bake amazingly from frozen, and you can have a freshly baked cookie whenever you fancy.

​

10.

To bake: pre-heat the oven to 180C/160C Fan/375F

​

11.

Place the cookies on a baking sheet at least 4 inches apart from one another, and bake for 7 minutes, or until slightly brown on the outside and they don't look quite cooked in the centre.

​

12.

They'll be really soft and liquidy when you take them out of the oven, leave them to cool until set and then enjoy!