Clove, Cinnamon, and Chocolate Cookies

By Leite's Culinaria

Ingredients

1 1/2 sticks (6 ounces) unsalted butter (softened)
7 ounces (about 1 cup) dark muscovado sugar
2 3/4 ounces (about 1/3 cup) superfine sugar (or blitz granulated sugar in a food processor until finely ground)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 large egg
1 large egg yolk
9 ounces (about 1 cup) self-rising flour
6 ounces (about 1 cup) chocolate chips
6 ounces (about 1 1/2 cups) pistachio nuts, roughly chopped

Prep Time15mins
Cook Time30mins
Servings36

Instructions

Preheat the oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper.

In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the butter, sugars, and spices together until light and creamy, about 3 minutes. Mix in the whole egg and yolk.

Stir in the flour, chocolate chips, and all but a handful of the chopped pistachios and mix to bring the dough together.

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 the prepared baking sheet and repeat with the remaining dough, leaving enough space between them for the cookies to spread during cooking.

Bake until the cookies start to color but are still chewy in the middle, 12 to 15 minutes.

Move the cookies to a wire rack to cool. These cookies will keep in an airtight container for up to 7 days.