Description
Delight in these decadent Pistachio Chocolate Chip Cookies featuring a luscious pistachio cream center encased in rich cocoa-flavored cookie dough. With a perfect balance of sweet milk chocolate chunks and crunchy pistachios, these cookies are chilling and baking masterpieces, ideal for an indulgent treat with a nutty twist.
Ingredients
Pistachio Cream
- 8 tsp pistachio cream, plus extra to decorate
Cookie Dough
- 120 g (½ cup + 1 tbsp) unsalted butter, at room temperature
- 100 g (½ cup) soft light brown sugar
- 50 g (¼ cup) caster sugar
- 1 tsp vanilla extract
- 185 g (1 cup + 2 tbsp) plain (all purpose) flour
- 30 g (¼ cup) cocoa powder
- 2 tsp cornflour (cornstarch)
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- 100 g (½ cup + 1 tbsp) milk chocolate chunks
- 1 large egg, lightly beaten
- 1 tbsp pistachios, roughly chopped
Instructions
- Freeze Pistachio Cream: Line a baking tray with cling film and place 8 generous teaspoonfuls of pistachio cream on it. Freeze the tray for at least 30 minutes to firm up the cream for stuffing.
- Prepare Dough: In a large bowl, cream the butter and both sugars until smooth and pale. Mix in vanilla extract. Sift flour, cornflour, cocoa powder, baking powder, bicarbonate of soda, and salt into the mixture. Combine evenly until the dough is damp but not sticky. Stir in most of the milk chocolate chunks and then add the beaten egg, mixing until the dough starts to clump.
- Shape Cookies: Divide dough into 8 equal portions. Flatten each portion and place one frozen pistachio cream spoonful in the center. Wrap the dough completely around the cream and roll into balls, ensuring they are well sealed. Decorate the tops with remaining chocolate chunks. Place cookie balls on a baking tray and freeze for at least 8 hours.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat oven to 180°C (350°F). Line a fresh baking sheet with parchment paper.
- Bake Cookies: Arrange frozen cookie balls spaced apart on the baking sheet (maximum 4 per tray). Bake for 11-14 minutes until edges turn firm and lightly crisp. Remove from oven and cool on the baking tray for 20 minutes; cookies will firm up as they cool.
- Decorate: Warm additional pistachio cream slightly and drizzle over cooled cookies. Sprinkle roughly chopped pistachios on top for garnish. Serve and enjoy!
Notes
- Freezing the pistachio cream and cookie dough before baking helps maintain the gooey center after baking.
- Use fresh pistachio cream for the best nutty flavor and smooth texture inside the cookies.
- These cookies freeze well before baking, so you can prepare them in advance.
- Do not overbake; cookies should be soft in the middle when removed and will firm up as they cool.
- Use parchment or cling film to prevent sticking during freezing and baking preparation.
- Prep Time: 40 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
