Pistachio Cream Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
113g (½ cup) unsalted butter
02 -
100g (½ cup) light brown sugar
03 -
50g (¼ cup) granulated sugar
04 -
1 large egg, room temperature
05 -
½ teaspoon vanilla
06 -
160g (1⅓ cups) all-purpose flour
07 -
½ teaspoon baking powder
08 -
½ teaspoon baking soda
09 -
½ teaspoon salt
→ Mix-ins and Filling
10 -
8 tablespoons pistachio cream, plus extra for topping
11 -
100g (½ cup + 1 tablespoon) chocolate
12 -
45g (⅓ cup) crushed pistachios
# Instructions:
01 -
Freeze 1 tablespoon balls of pistachio cream on a parchment-lined sheet. You'll need 8 balls total.
02 -
In a small saucepan over medium heat, brown the butter, stirring occasionally until amber in color with brown specks. Transfer to a bowl and freeze for 5 minutes. Ensure you have 90g of brown butter, adding water if needed to reach this amount.
03 -
Whisk cooled brown butter with both sugars. Add egg and vanilla, mixing until well combined. Fold in flour, baking powder, baking soda, and salt until a few flour streaks remain. Finally, fold in chocolate and crushed pistachios just until no flour streaks remain.
04 -
Scoop heaping 3 tablespoon portions of dough. Flatten each, place a frozen pistachio cream ball in the center, and wrap dough around it completely. Chill formed cookies for 30 minutes.
05 -
Preheat oven to 350°F/175°C. Space cookies on a parchment-lined sheet. If desired, top with extra melted pistachio cream. Bake 12-14 minutes until edges are golden brown.
06 -
Optional: 'Scoot' cookies while hot using a round object slightly larger than the cookie to make them perfectly round. Let rest 5 minutes on baking sheet before transferring to a cooling rack.
# Notes:
01 -
Dough balls can be refrigerated for up to 2 days or frozen for 1 month before baking
02 -
For perfectly round cookies, 'scoot' them while hot using a bowl or biscuit cutter