Pistachio Cream Chocolate Cookies (Printable Version)

Warm chocolate chip cookies with a luscious pistachio cream center and a touch of flaky sea salt.

# What You'll Need:

→ Filling

01 - 150 g pistachio cream spread, sweetened or unsweetened, thick consistency

→ Cookie Dough

02 - 180 g all-purpose flour
03 - 1 tablespoon cornstarch
04 - 0.5 teaspoon baking powder
05 - 0.5 teaspoon baking soda
06 - 0.5 teaspoon salt
07 - 115 g unsalted butter, melted and cooled
08 - 100 g brown sugar
09 - 50 g granulated sugar
10 - 1 large egg, at room temperature
11 - 1 teaspoon vanilla extract
12 - 100 g semi-sweet or dark chocolate, roughly chopped
13 - 50 g unsalted pistachios, shelled and roughly chopped

→ Topping

14 - Flaky salt, for sprinkling

# Steps to Follow:

01 - Line a plate with parchment paper. Spread pistachio cream into a thick sheet or scoop into small dollops. Freeze for at least 1 hour or until solid. Cut into squares if using the sheet method and return to the freezer until needed.
02 - Line a cutting board or plate with parchment paper for chilling the dough and set aside.
03 - In a small bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, and salt. Stir and set aside.
04 - In a large mixing bowl, whisk together melted and cooled butter, brown sugar, and granulated sugar until fully combined. Add egg and vanilla extract and whisk until the mixture is smooth and thickened.
05 - Add the dry flour mixture to the butter mixture and whisk until just combined, leaving a few visible flour patches.
06 - Using a spatula, fold in the chopped chocolate and pistachios. Finish mixing until no streaks of flour remain.
07 - Use a 4-tablespoon cookie scoop to portion the dough. Place dough balls onto the prepared parchment-lined board. Refrigerate for about 1 hour or until firm.
08 - Preheat oven to 175°C. Line a baking sheet with parchment paper.
09 - Flatten a chilled dough ball with your hands. Place a portion of frozen pistachio cream in the center and wrap the dough around the filling to completely encase it. Seal well.
10 - Place stuffed dough balls on the prepared baking sheet, spaced 5 cm apart. Press additional chocolate pieces, pistachios, and pistachio cream chunks on top if desired.
11 - Bake for 11–12 minutes, until edges are set but centers remain soft. Immediately sprinkle cookies with flaky salt. Allow to cool for 5 minutes on the baking sheet before serving warm for a gooey center, or let cool fully.

# Additional Notes:

01 - Use a pistachio spread with added thickeners for a gooey filling that remains distinct and does not absorb into the cookie.
02 - For best texture, enjoy these cookies shortly after baking while the centers remain soft and molten.

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