Recipe for pistachio and matcha cookies with chocolate

These biscuits balance between classic comfort food and a modern twist on flavour. Pistachios give them depth and a slightly salty character, matcha adds a subtle herbal note and colour, and dark chocolate ties it all together with an intense, dessert-like finish. The end result is cookies that are soft in the middle and slightly crunchy around the edges, which taste great both fresh and after a few hours.

1. Buttery interior and contrasting additions
2. Ingredients
3. Preparation
4. Why are they worth baking?

Buttery interior and contrasting additions

By chilling the dough before baking, the cookies retain their perfect structure — they don't melt too much, and the centre remains pleasantly moist. Pistachio paste combined with butter and Nutlove Sauce Pistachio creates a base with a distinct nutty aroma that perfectly complements the delicate bitterness of matcha and chocolate.

Ingredients

• 1/2 cup roasted, salted pistachios or pistachio flour
• 1 tablespoon olive oil
• 1/2 cup brown sugar
• 1 tablespoon Nutlove Sauce Pistachio
• 100 g butter
• 1 egg
• 1 cup wheat flour
• 1 teaspoon matcha
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 bar dark chocolate (min. 60%)

additionally: ground pistachios and a pinch of sea salt for sprinkling

Preparation

Blend the pistachios very finely in a food processor until you obtain an almost smooth flour. Add the olive oil and mix until you obtain a thick, aromatic paste.

In a large bowl, cream the softened butter and brown sugar for about three minutes, until the mixture becomes lighter and fluffy. Then add the egg, pistachio paste and Nutlove Sauce Pistachio and mix thoroughly until the ingredients are combined.

In a separate bowl, combine the flour, matcha, baking soda and salt. Add the dry ingredients to the butter mixture and mix just until combined. Finally, add the finely chopped dark chocolate. 

Cover the finished dough and refrigerate for about two hours — this step is crucial for the structure of the cookies. After cooling, preheat the oven to 175°C. Scoop out portions of the dough, form balls and place them on a baking tray lined with baking paper, leaving space between them. Sprinkle the tops lightly with ground pistachios.

Bake for 10-12 minutes, until the edges are golden and the centre is still soft. After removing from the oven, sprinkle the still-hot cookies with a pinch of sea salt, which will beautifully enhance the flavour of the pistachios and chocolate.

Why are they worth baking?

Because this recipe always works when you want to make something ‘a little more’. They are visually impressive, have an unusual flavour, and are based on the well-known form of homemade cookies. Perfect with coffee or tea, as a sweet addition to your lunchbox or a dessert to share with others.