I got home and made some ginger tea. I was longing to have some nice crunchy cookies to dunk and relax in the comfort of my own castle (read my tiny but cozy two bedroom apartment)
Baking is a kind of meditation for me. I feel relaxed while shifting flours and whisking eggs.I really wish I should have joined the Hotel management course rather than getting myself into a MBA program. Well that’s long story, we will talk about that later!
So I decided to get my hands on the old successful cookie recipe. I have done tried a couple of times using walnuts but I imagined the combination of choco pista would look sensational.
I used my basic cookie mix. I used the same ingredients from my earlier post of checker board cookies.
Roll the dough and divide the mix into 60 : 40 ratio . Add 2 ounce of melted chocolate and I cup of roughly chopped unsalted pistaous to the small portion.
Divide each dough into round balls
1- Using a rolling pin ,roll the plain dough into a flat circle ( chappati).
2- Roll the choco pista dough into logs.
3- Place the log in the rolled flat round circle and seal the edges.
4- Roll gently to make a shape of a log.
5- Cling wrap and store them in a refrigerator not in the freezer to set.
6- Keep at least for six to eight hours.
Transfer them in a wire rack. When cool and store them in a airtight container.