Chocolate Cookies with Pistachios
Melt couverture in a metal bowl over a hot water bath. Beat butter, sugar, vanilla sugar and egg to a uniform, foamy mixture. Stir in flour, baking powder, pistachios, and melted, slightly cooled couverture.
Line a baking sheet with parchment paper. With a spoon, portion cookies onto the baking sheet and spread slightly flat. The cookies should have a size of 5 cm (approximately 2 inches) in diameter. Leave about 5 cm (approximately 2 inches) of space between cookies. Bake in preheated oven at 180°C (approximately 350°F) for 10 to 12 minutes. Allow to cool briefly on the baking sheet. Then remove from the sheet and let cool completely.