Honey & Co – Chocolate & Pistachio Cookies

Chocolate & Pistachio Cookies

Itamar Srulovich and Sarit Packer (Honey & Co) 

Husband and wife team Itamar Srulovich and Sarit Packer met in a restaurant kitchen in Israel ten years ago and now run Honey & Co, one of London’s most talked about dining destinations. Itamar Srulovich was head chef at Ottolenghi, while Sarit Packer was both head of pastry at Ottolrnghi and executive chef at Nopi. Their second cookbook, The Baking Book is released in July 2015.

Image: Ella Paskett
Image: Ella Paskett


250g chocolate (60% dark chocolate)

50 g butter

175g light brown sugar

2 eggs

60g strong flour

½ tsp baking powder

Pinch of salt

Approx. 200g very roughly chopped pistachio


To make the cookie dough, melt butter and chocolate in the microwave or over a double steamer. In the meantime whisk the eggs and sugar to a very strong sabayon (until they are very thick and puffy). Fold the melted chocolate into the fluffy eggs and add all the dry ingredients, fold together until you get a lovely even mix. Allow to rest for approx. 30 minutes in a slightly in a cool place or pop it in the fridge for 10-15 minutes, you want to work with the dough when it is still manageable but not set. If you forgot about it in the fridge and it sets solid you will have to bring it back up in a warm place so that you can handle it.

To shape the cookies, divide the dough into 12 balls of approx. 50g each, I usually pipe it out onto a scale but you can be less meticulous and use 2 tbsp. you will need a full tbsp. for each cookie. Lay the chopped pistachio on a flat tray and drop these balls onto the pistachio. Then flip and coat the cookie all over, lift and transfer to a lined baking sheet, allowing some space between each cookie as they spread. You can now chill the cookies in the fridge until you are ready to bake or you can even freeze them for up to two weeks.

To bake the cookies, heat your oven to 180. Place in the centre of the oven and bake for 12 minutes (you will only need 8-9 minutes if they are not chilled) Remove the tray from the oven and chill without attempting to take them off the tray so you allow the chocolate to set fully. Once they are chilled you will be able to handle them quite easily, but the centre will stay nice and soft like a moist chewy brownie so handle with care. They will keep well for up to a week.