Pistachio Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Base Mixture
01 -
8 tbsp pistachio cream, plus extra for topping
02 -
113g unsalted butter (½ cup)
03 -
100g light brown sugar (½ cup)
04 -
50g granulated sugar (¼ cup)
05 -
1 egg, room temperature
06 -
½ tsp vanilla extract
→ Dry Ingredients
07 -
160g all-purpose flour (1⅓ cups)
08 -
½ tsp baking powder
09 -
½ tsp baking soda
10 -
½ tsp salt
11 -
100g chocolate, chopped (½ cup + 1 tbsp)
12 -
45g pistachios, crushed (⅓ cup)
# Instructions:
01 -
Freeze 1 tbsp balls of pistachio cream on a parchment-lined sheet. Use a cookie scoop to portion 8 equal balls for easier handling later.
02 -
In a small saucepan over medium heat, melt and brown the butter, stirring occasionally until it turns amber with brown specks forming at the bottom.
03 -
Transfer browned butter to a medium mixing bowl and chill in freezer for 5 minutes. Ensure you have at least 90g of brown butter; if less, add water to reach 90g.
04 -
Whisk both sugars into the cooled brown butter until well combined, then thoroughly incorporate the egg and vanilla.
05 -
Add flour, baking powder, baking soda, and salt. Fold with a rubber spatula just until a few flour streaks remain.
06 -
Fold in chocolate and crushed pistachios until no flour streaks remain, being careful not to overmix.
07 -
Scoop heaping 3 tbsp portions of cookie dough. Flatten each portion, place a frozen pistachio cream ball in the center, then fold dough edges over to completely seal the filling inside.
08 -
Cover the stuffed cookie dough balls and refrigerate for 30 minutes. Meanwhile, preheat oven to 175°C (350°F).
09 -
Arrange chilled cookie dough balls on a parchment-lined baking sheet with adequate spacing. If desired, melt additional pistachio cream and drizzle over each cookie.
10 -
Bake for 12-14 minutes until the edges turn golden brown.
11 -
Immediately after removing from oven, use a round object slightly larger than each cookie to gently swirl around the edges, creating a perfectly round shape. Let cookies rest on the hot baking sheet for 5 minutes before transferring to a wire rack.
# Notes:
01 -
The process of freezing pistachio cream before stuffing makes it much easier to handle and ensures a clear separation between cookie and filling.
02 -
Browning the butter adds a nutty, caramel-like flavor that complements the pistachios.
03 -
The 'scooting' technique helps create perfectly round cookies with attractive edges.