Gooey Pistachio Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 teaspoon vanilla extract
02 -
1 large egg, room temp
03 -
50g regular sugar
04 -
100g soft brown sugar
05 -
115g melted, cooled unsalted butter
06 -
½ teaspoon salt
07 -
½ teaspoon baking soda
08 -
½ teaspoon baking powder
09 -
1 tablespoon cornstarch
10 -
180g plain flour
→ Filling & Mix-ins
11 -
Flaky salt as a garnish
12 -
50g shelled pistachios, roughly chopped
13 -
100g dark or semi-sweet chocolate, chopped up
14 -
150g pistachio spread
# Instructions:
01 -
Cover a plate with parchment paper. Shape the pistachio cream into small blobs or a thick layer. Freeze the layer for at least an hour until fully hard. If shaped into a flat sheet, slice into smaller squares once solid and keep frozen.
02 -
Grab a small bowl and stir together the flour, cornstarch, salt, baking soda, and baking powder. Set this mixture aside for later.
03 -
Using a big bowl, whisk the melted butter with both sugars until smooth. Mix in the egg and vanilla until shiny and thick.
04 -
Slowly blend the wet and dry mixtures until just combined. Toss in the chopped pistachios and chocolate, folding them in gently. Scoop out the dough with a 4-tablespoon scoop and chill on a board in the fridge for about an hour.
05 -
Heat the oven to 350°F (175°C). Flatten the cold dough portions, tuck a frozen pistachio cream piece in the middle, and wrap the dough around it. Add extra chocolate, nuts, or pistachio cream on top if you like.
06 -
Bake for 11 to 12 minutes, just until the outer edges set but the middles stay soft. Dust some flaky salt over the cookies as soon as they come out of the oven. Let them cool for a bit on the baking sheet before moving them to a rack.
# Notes:
01 -
For gooey centers, serve the cookies while still warm. The pistachio filling firms up as they cool.
02 -
Pick a pistachio cream with thickeners to avoid it soaking into the dough.