Method

• Preheat the oven to 170C and line 2 large baking trays with non-stick baking paper.
• In a large bowl, combine the soft light brown sugar, caster sugar and Borderfields Cold Pressed Rapeseed Oil.
• Add the vanilla extract, egg and egg yolk and beat until it is a smooth and glossy consistency.
• Add the flour and bicarbonate of soda; combine until a stiff dough is formed.
• Add the white chocolate chips and 50g of the pistachio nuts. Using your hands, mix together until well combined.
• Use an ice cream scoop (or a soup spoon) to form balls. Space these out on the baking trays – 6 is about right per tray as they will spread slightly.
• Bake for about 15 minutes until golden, and then leave them on the tray for a few minutes to firm up.
• Meanwhile, break the dark chocolate up in to chunks. Bring about an inch of water to a summer in a saucepan. Place the chocolate in a heatproof bowl and put above the water, making sure the bottom of the bowl doesn’t touch the water. Stir the chocolate occasionally as it softens.
• Crush the remaining 30g of pistachio nuts (you can use a food processor on a low speed).
• Dip the outsides of the cookies in to the melted chocolate and then in to the crushed pistachios. Set aside to set.