• Preheat Oven: Preheat the oven to 180ºC (356ºF). Line a baking tray with parchment paper and set it aside.
• Combine Dry Ingredients: In a mixing bowl, combine flour, cocoa, baking powder, and baking soda. Mix well and set aside.
• Mix Wet Ingredients: Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk together soft coconut oil and sugar for 1 minute. Scrape down the sides.
• Add Egg and Vanilla: Add the egg and vanilla, beat for 20 seconds.
• Incorporate Dry Ingredients: Add the flour mixture and beat until it begins to form a soft dough, about 30 seconds. It will turn crumbly but continue beating until the dough forms.
• Form Dough: Using your hands, form the mixture into a smooth dough. Wrap the dough in cling film and refrigerate for 15 minutes.
• Shape Cookies: Pick up 1 tablespoon (30g) of dough and roll it into a ball. Place it on the prepared tray and press down slightly, ensuring a 1-inch gap between each cookie. Repeat with the remaining dough.
• Bake: Bake for 10-11 minutes until cracks have formed on the top and the centres are set.
• Cool on Tray: Allow the cookies to cool on the tray for 2 minutes.
• Transfer to Wire Rack: Move the cookies to a wire rack to cool completely.

Topping

• Prepare for Dipping: Place another baking tray or a sheet of baking paper underneath the wire rack holding the cookies.
• Dip in Chocolate: Dip half of each cooled cookie into the melted chocolate, letting excess chocolate drip back into the bowl. Place the cookies back on the wire rack.
• Add Pistachios: Before the chocolate sets, sprinkle chopped pistachios over the chocolate-coated half of each cookie.
• Let Set: Allow the chocolate to set at room temperature. Enjoy!