Green Tea, Pistachio and Dark Chocolate Cookies

green tea cookies
  • 16 servings
  • 10 minutes to prepare
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  • 200g soft unsalted butter
  • 10g Booths gunpowder green tea
  • 125g soft light brown sugar
  • 100g caster sugar
  • 2tsp pure vanilla extract
  • 1 egg
  • 1 egg yolk
  • 300g plain flour
  • 1/2 tsp bicarbonate of soda
  • 100g pistachios, roughly chopped
  • 1 packet dark chocolate chips


1. Melt 200g of butter in a pan and when melted add the green tea. Turn to a low heat and allow the green tea to infuse in the butter for about 5 minutes.
2. Remove from the heat and pass through a fine sieve to remove any loose tea. Allow to cool for 5-10 minutes. 3 Preheat the oven to 170°C/150°C Fan/325°F/Gas Mark.
3. Line a baking sheet with baking parchment.
4. Put the brown and caster sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
5. Beat in the vanilla extract, the egg and egg yolk until your mixture is light and creamy.
6. Slowly mix in the flour and bicarbonate of soda until just blended, then fold in the chopped pistachios and chocolate chips.
7. Scoop the cookie dough into a 60ml round ice cream scoop and drop onto the prepared baking sheet, placing the cookies about 8cm/3 inches apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.
8. Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Leave to cool on the baking sheet for 5 minutes before transferring to wire racks.

Chefs Tip:
You can make the butter ahead of time and it will store in the fridge until you need it.
You will lose some butter through the straining process but it’s for a good cause.