Description
Delicious Pistachio Cream Chocolate Chip Cookies featuring a unique blend of browned butter, crushed pistachios, and gooey pistachio cream centers. These cookies combine nutty flavors with rich chocolate chips for a decadent treat perfect for any occasion.
Ingredients
Scale
Cookie Dough Ingredients
- 8 tbsp. pistachio cream (+ extra for topping)
- 113 g unsalted butter (½ cup)
- 100 g light brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- 1 egg (room temperature)
- ½ tsp. vanilla extract
- 160 g all purpose flour (1 ⅓ cups)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 100 g chocolate chips or chopped chocolate (½ cup + 1 tbsp.)
- 45 g crushed pistachios (⅓ cup)
Instructions
- Freeze Pistachio Cream: Scoop 1 tablespoon balls of pistachio cream using a cookie scoop and place them on a parchment-lined sheet. Freeze until firm to make handling easier later.
- Brown the Butter: In a small saucepan over medium heat, melt and brown the butter, stirring occasionally until it turns amber and has brown specks.
- Chill Browned Butter: Transfer browned butter to a medium mixing bowl and chill in the freezer for 5 minutes. Ensure you have 90g of browned butter; if less, add water to reach 90g.
- Mix Sugars: Whisk the light brown sugar and granulated sugar into the cooled browned butter until combined.
- Add Egg and Vanilla: Whisk in the room temperature egg and vanilla extract until smooth.
- Add Dry Ingredients: Fold in the flour, baking powder, baking soda, and salt using a rubber spatula just until a few flour streaks remain.
- Incorporate Chocolate and Pistachios: Fold in the chocolate and crushed pistachios until the dough is evenly mixed without flour streaks.
- Shape Cookies with Pistachio Cream: Scoop heaping 3 tablespoon portions of dough, flatten each, then place a frozen pistachio cream ball in the center and wrap the dough around it to fully encase the cream.
- Chill Dough Balls: Cover the dough balls and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Prepare for Baking: Place the chilled dough balls evenly spaced on a parchment-lined baking sheet. Optionally, top each with melted extra pistachio cream.
- Bake Cookies: Bake for 12-14 minutes or until edges turn golden brown.
- Shape Cookies: Immediately after baking, gently swirl the cookies with a bowl or cutter slightly larger than the cookie to round their shape.
- Cool Cookies: Let cookies sit on the hot baking tray for at least 5 minutes, then transfer to a wire rack to cool before serving.
Notes
- Freezing pistachio cream balls beforehand prevents them from melting too quickly during shaping and baking.
- Browned butter adds a rich, nutty depth to the cookie flavor.
- Allow cookies to rest on the baking tray to set properly before transferring.
- Adjust baking time slightly if using larger or smaller cookie sizes.
- Storing cookies in an airtight container at room temperature keeps them fresh for up to 4 days.
