Pistachio Cream Choc Chip (Printable Version)

Ultra chewy cookies bursting with smooth pistachio cream and plenty of chocolate chips, giving you that nutty, rich goodness in every nibble.

# Everything You’ll Need:

→ Dough

01 - 0.5 teaspoon salt
02 - 0.5 teaspoon baking soda
03 - 0.5 teaspoon baking powder
04 - 160 g all-purpose flour
05 - 0.5 teaspoon vanilla extract
06 - 1 large egg at room temperature
07 - 50 g granulated sugar
08 - 100 g light brown sugar
09 - 113 g unsalted butter

→ Filling and Mix-ins

10 - 45 g crushed pistachios
11 - 100 g chopped chocolate
12 - 8 heaping tablespoons pistachio cream, extra for drizzling

# Steps to Cook:

01 - Spoon 8 big dollops of pistachio cream (about a tablespoon each) onto some parchment, then pop them in the freezer till they're firm.
02 - Melt the butter in a small pot on medium, stirring now and then. Once it goes dark and you see tiny brown bits, put it in a bowl. Toss it in the freezer for 5 minutes so it cools off. Make sure you've got 90 g – if you’re short, pour in a bit of water.
03 - Take your chilled brown butter and whisk in the brown and white sugars till you don't see any dry bits.
04 - Crack your egg into the bowl, pour in the vanilla, and whisk until it's all one smooth mix.
05 - Add flour, baking powder, soda, and the salt. Gently fold with a spatula – don’t overmix, just till you barely see flour.
06 - Dump in the chocolate pieces and pistachios, finishing the mix so the dough looks even. Make sure no dry spots are lurking at the bottom.
07 - Grab dough (about 3 tablespoons at once) and roll into big rounds. Flatten a bit, plop a frozen pistachio cream in the center, and squish dough around it so the gooey middle is hidden.
08 - Set the stuffed dough rounds on a tray, cover them, and stash 'em in the fridge for half an hour.
09 - Get your oven hot at 175°C. Lay out dough balls on parchment-lined baking sheets so they’ve got breathing room. Want more pistachio on top? Add a little. Bake for 12 to 14 minutes, or till edges are golden brown.
10 - Once they're baked, spin a bowl or round cutter around each one to make a perfect circle, if you like. Let them sit for 5 minutes, then swap to a wire rack and cool completely before you dig in.

# Extra Suggestions:

01 - Chilling your dough keeps those cookies thick and gives you that dreamy pistachio goo in the center.
02 - You can stash raw, filled dough in the fridge for two days, or freeze them for a month.

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