Pistachio Cream Chocolate Chip (Print)

Chewy cookies packed with chocolate chips and pistachio cream, perfect for anyone who loves a nutty, sweet bite.

# What You'll Need:

→ Pistachio Cream Centers

01 - 8 tbsp pistachio cream

→ Dough

02 - 113 g unsalted butter
03 - 100 g light brown sugar
04 - 50 g granulated sugar
05 - 1 large egg, room temperature
06 - ½ tsp vanilla extract
07 - 160 g all-purpose flour
08 - ½ tsp baking powder
09 - ½ tsp baking soda
10 - ½ tsp salt
11 - 100 g chocolate, chopped
12 - 45 g pistachios, crushed

# How to Make It:

01 - Scoop 1 tbsp balls of pistachio cream onto a parchment-lined tray. Freeze for easier handling later.
02 - Melt butter in a small saucepan over medium heat, stirring occasionally. Continue heating until amber-colored and brown specks form. Transfer to a mixing bowl and chill for 5 minutes. Ensure at least 90 g of browned butter, adding water if necessary.
03 - Whisk browned butter with brown and granulated sugars until combined. Mix in the egg and vanilla extract. Fold in flour, baking powder, baking soda, and salt until a few streaks remain. Add chocolate and crushed pistachios, mixing until combined.
04 - Scoop 3 tbsp dough portions, flatten in your palm, and place a frozen pistachio cream ball in the center. Fold the dough around the filling, sealing completely. Shape into a round ball.
05 - Cover and refrigerate dough balls for 30 minutes. Alternatively, chill up to 2 days or freeze for 1 month.
06 - Preheat oven to 175°C. Line a baking sheet with parchment paper. Place chilled dough balls on the sheet, spacing evenly. Optionally, drizzle extra pistachio cream on top. Bake for 12-14 minutes until edges are golden.
07 - Immediately after baking, use a round cutter slightly larger than the cookie to shape edges into a circle. Let cookies rest for 5 minutes on the sheet, then transfer to a wire rack to cool.

# Additional Notes:

01 - For a stronger pistachio flavor, drizzle extra pistachio cream on top after baking.
02 - If pistachio cream is unavailable, substitute with pistachio butter or homemade by blending roasted pistachios with oil.
03 - Dough can be prepared in advance: refrigerate up to 2 days or freeze for longer.
04 - Cookies stay fresh up to 5 days when stored in an airtight container.

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