Pistachio Chocolate Chip Cookies w/ Pistachio Cream
These pistachio chocolate chip cookies are filled with pistachio cream and are crispy on the outside and chewy on the inside.
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
- Into a large mixing bowl, add the room-temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract.
- Cream together with an electric hand mixer for 2–3 minutes, or until the mixture is light, fluffy, and pale in color.
- Add the egg and egg yolk, and mix again until the mixture is creamy and fully combined.
- Mix in the chopped pistachios and chocolate chips until evenly distributed.
- Add the flour, cornstarch, and baking soda, and mix just until the dough comes together and no dry flour remains. Do not overmix.
- Use a large cookie scoop to portion the dough (about 3 tablespoons each), and place the dough balls on a parchment-lined plate or baking sheet.
- Cover and chill for at least 1 hour. I usually chill them overnight for the best texture.
- While the dough chills, scoop 18 small dollops of pistachio cream using two teaspoons and place them on a parchment-lined plate. Freeze for 1–2 hours, or until completely solid.
- If your pistachio cream is runny: line a small baking sheet with parchment paper, spread the pistachio cream into a thick layer, and freeze until firm. Cut into small squares. If it softens while cutting, freeze again.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Flatten each chilled dough ball with your fingers, place a frozen dollop of pistachio cream in the center, and wrap the dough around it, sealing completely. Roll into a smooth ball.
- Arrange the stuffed cookie dough balls on the prepared baking sheet and bake for 12–15 minutes, or until the edges are lightly golden and the centers look just set. For a gooey middle, slightly underbake them.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack. Enjoy warm or store for later!
Notes
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies bake evenly and ensures they release easily from the pan.
- Use room-temperature ingredients – Soft butter, eggs, and pistachio cream blend more easily, creating a smoother dough and better texture.
- Don’t flatten the cookies. Leave the dough balls tall so they stay thick and soft while baking.
- Measure your flour correctly. Too much flour makes cookies dry and puffy. Spoon and level, or use a kitchen scale for accuracy.
- Toast the pistachios. Lightly toasting them brings out their natural flavor and adds extra crunch.
- Scoop evenly. Use a cookie scoop for uniform cookies that bake evenly and don’t spread unpredictably.
- Freeze the pistachio cream completely. The filling must be solid before stuffing; otherwise, it will melt and leak out during baking.
- Chill the dough. Chilling for at least an hour helps the cookies hold their shape, prevents overspreading, and improves flavor.
- Seal the filling well. Wrap the dough fully around the pistachio cream with no cracks to keep the filling inside.
- Don’t overmix the dough. Once the flour is added, mix only until combined to keep the cookies soft and tender.
- Use high-quality chocolate. Chocolate chips or chopped bars (55–70%) create the best melty pockets and rich flavor.
- Watch your bake time. Slightly underbake for a gooey center and soft texture; the cookies will continue to set as they cool.
- Let them cool slightly before moving. They’re delicate right out of the oven, so give them a few minutes before transferring.
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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