Pistachio Chocolate Chip Cookies w/ Pistachio Cream
These pistachio chocolate chip cookies are thick, chewy, and loaded with toasted pistachios and chocolate chips, with a gooey pistachio cream center hidden inside every cookie.
Ingredients
- 1 cup Butter unsalted, room temperature
- ⅔ cup Granulated sugar
- 1 ⅓ cups Brown sugar light brown sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg large
- 1 Egg yolk large
- 1 ½ cups Chocolate chips
- ½ cup Pistachios toasted and chopped, unsalted
- 2 ½ cups Flour AP, plain
- 2 teaspoon Cornstarch
- 1 teaspoon Baking soda
- 18 teaspoon Pistachio cream
Instructions
Make the dough
- Toast the Pistachios: Spread the pistachios on a baking sheet and toast at 180°C (350°F) for 6 to 8 minutes, until fragrant. Let them cool, then roughly chop.
- Cream: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, salt, and vanilla extract with an electric hand mixer for 2 to 3 minutes, until light and fluffy.
- Eggs: Add the egg and egg yolk and mix until creamy.
- Mix-Ins: Mix in the chopped pistachios and chocolate chips until evenly distributed.
- Dry Ingredients: Add the flour, cornstarch, and baking soda and mix just until no dry flour remains.
- Scoop and Chill: Scoop the dough into 3 tablespoon balls, place them on a parchment-lined plate, cover, and chill for at least 1 hour, or overnight.
Prepare the pistachio filling
- Freeze the Cream: While the dough chills, scoop 18 small dollops of pistachio cream, about 1 teaspoon each, onto a parchment-lined plate. Freeze for 1 to 2 hours, until completely solid.
- Runny Cream: Spread it into a thick layer on a parchment-lined tray, freeze until firm, then cut it into small squares.
Stuff and bake
- Stuff: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Flatten each chilled dough ball, place a frozen piece of pistachio cream in the center, and wrap the dough around it, pinching to seal completely. Roll into a smooth ball.
- Bake: Bake for 12 to 15 minutes, until the edges are lightly golden and the centers look just set.
- Cool: Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack. Enjoy slightly warm for the gooiest center.
Notes
- Best Filling: A sweet, spreadable pistachio cream gives the gooiest center. Pistachio butter works but tastes less sweet, and thick pistachio paste should be mixed with a spoonful of powdered sugar first.
- Freeze the Filling Solid: The pistachio cream must be completely frozen before stuffing. Soft filling is hard to wrap and can leak out while baking.
- Seal Completely: Pinch the dough closed all the way around the filling, then roll it into a smooth ball. Any small gap lets the cream escape in the oven.
- Toasted, Unsalted Pistachios: Toasting brings out their flavor and crunch. If you only have salted pistachios, reduce the kosher salt to ¼ teaspoon.
- Measure the Flour Correctly: Spoon and level the flour or weigh it. Too little flour makes a soft dough that won’t hold the filling; too much makes dry cookies.
- Don’t Overbake: Take the cookies out when the edges are golden and the tops still look puffy. Filled cookies always look slightly soft in the center.
- Warm Kitchen: If the dough softens while stuffing, chill the stuffed balls for 15 minutes before baking.
- No Filling Option: Skip the pistachio cream and bake the dough balls as they are, reducing the bake time by 1 to 2 minutes.
- Serving: These are best slightly warm. Reheat a cooled cookie in the microwave for 8 to 10 seconds to make the center gooey again.
- Storage: Keep in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 414kcalCarbohydrates: 48gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 47mgSodium: 216mgPotassium: 126mgFiber: 1gSugar: 32gVitamin A: 357IUVitamin C: 0.2mgCalcium: 36mgIron: 1mg
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