These cookies were begging for a salty topping as equally stunning as the festive sprinkles Nigella Lawson recommends in her recipe, so pistachios were the obvious choice.
I think they are perfectly adapted for summer. They have such a buttery and delicate crumb they all but dissolve in your mouth with nothing but their sugary icing lid holding them together.
Adapted from Nigella Lawson Joy to the World – Christmas Chocolate Biscuits
I followed David Leibovitz’s advice and added chocolate extract which really adds a depth to any chocolate recipe, but feel free to leave it out if you don’t have it on hand. Although I really think it’s worth having around.
1C (8oz) salted butter room temp
3 T cocoa powder
2 1/4C flour
1/2 t baking soda
1 t baking powder
1/2t chocolate extract, optional
2T cocoa powder
1 1/2C powdered sugar
1/4 C boiling water
1t vanilla extract
3T roasted & salted pistachios, chopped
Preheat oven to 325* F and line a cookie sheet with parchment paper.
Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add chocolate extract, if using, and mix to combine.
Sift together cocoa, flour, baking soda, and baking powder and add to the butter mixture until thoroughly combined.
Scoop using 1 1/2T ice cream scoop into balls placed 2 inches apart onto cookie sheet.
Bake for 13 minutes. Cookies will not look browned or fully baked, but this is exactly how they should be.
Transfer to a wire rack to cool. Place the used parchment paper under the rack to catch any drips when icing.
To make icing: Sift cocoa powder with powdered sugar in a medium bowl. Add boiling water and vanilla and mix until smooth.
Drizzle 1T icing over each cookie and sprinkle chopped pistachios on top before the icing dries.