| انشأ بواسطة | سبينس |
| وقت التحضير | 45 دقائق |
| وقت التبريد | 20 دقيقة |
| وقت الطهي | 20 دقائق |
| عدد الأفراد | Makes 14 |
| مطبخ | العربي |
| Special Occasion | Ramadan |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
المكونات
طريقة التحضير
تحميل PDFIn a small saucepan over a low heat, melt the butter and simmer until it turns a golden-brown colour and develops a nutty aroma, approx. 5 minutes. Remove from the heat and pour into a bowl. Chill in the refrigerator until the butter is set but still soft.
Preheat the oven to 180°C, gas mark 4. Line two baking trays with non-stick baking paper.
In the bowl of an electric mixer or stand mixer fitted with a whisk, add the brown butter, brown sugar and white sugar. Cream for 8-10 minutes until the mixture is light, pale and fluffy. Add the vanilla extract, milk and egg, mixing until well incorporated. Sift together the flour, baking powder and bicarbonate of soda. Add the dry ingredients to the creamed butter mixture and mix until just combined. Chop the chocolate into chunks. Remove 1/3 of the dough and fold through the cocoa powder, hawaij spice blend and chocolate chunks. Marble the dough by dropping small portions of the chocolate dough into the vanilla dough.
Using an ice cream scoop, portion the dough evenly for uniform cookies. Arrange the cookie dough balls on a baking tray and chill in the refrigerator for 20 minutes. When ready to bake, arrange four dough balls on a baking tray, ensuring there’s enough space between each cookie for spreading.
Bake for approx. 12-15 minutes, or until the edges turn golden brown while the centre remains slightly soft. If the cookies haven't spread enough after 5 minutes, use the back of a tablespoon to gently press the tops down. Sprinkle the pistachios over the cookies during the last 5 minutes of baking.
Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to three days.
