Chocolate Pistachio Cookies (Print Version)
# Ingredients:
→ Base of the Cookies
01 -
160g (1⅓ cups) plain flour
02 -
113g (½ cup) butter, unsalted
03 -
100g (½ cup) soft light brown sugar
04 -
50g (¼ cup) white sugar
05 -
½ teaspoon baking soda
06 -
½ teaspoon baking powder
07 -
1 room temp large egg
08 -
½ teaspoon vanilla extract
09 -
½ teaspoon salt
→ Filling and Additions
10 -
100g (½ cup + 1 tablespoon) chopped chocolate
11 -
45g (⅓ cup) crushed pistachios
12 -
8 tablespoons pistachio cream, plus more if you want to top the cookies
# Instructions:
01 -
Scoop out 8 tablespoons of pistachio cream, shaping each into a ball. Place them on parchment paper and pop in the freezer to solidify.
02 -
Heat the butter in a small pot on medium. Stir as it cooks until it turns a golden-amber color and brown specs show up. Pour into a bowl and chill for 5 minutes, adding water if you don't get 90g total brown butter.
03 -
Combine the brown butter with the sugars in a bowl, whisking well. Mix in the egg and vanilla. Fold the dry ingredients (flour, baking soda, baking powder, and salt) into the wet mix. Lastly, stir through the chocolate chunks and pistachio bits, mixing just enough to combine.
04 -
Scoop big 3 tablespoon-sized mounds of dough. Flatten each one, put a frozen pistachio cream ball in the middle, and wrap the dough fully around it. Chill all the dough balls for 30 minutes.
05 -
Set your oven to 350°F/175°C. Line a baking tray with parchment and space the dough balls apart. Add extra pistachio cream on top of each cookie if you'd like. Bake 12 to 14 minutes, watching for golden edges.
06 -
If you're into perfect rounds, use something like a bowl or cutter to adjust the cookie shape while it's fresh out of the oven. Let them rest on the tray for 5 minutes, then move to a rack to finish cooling.
# Notes:
01 -
You can keep shaped dough balls in the fridge for 2 days or freeze them for a month before baking.
02 -
Want super round cookies? Use a biscuit cutter or a round object to adjust them while they're still warm.