Dreamy Pistachio Cream Chip (Printer-Friendly)
Soft, chewy chocolate chip treats with creamy pistachio centers and crunchy pistachios for perfect texture and flavor.
# What You'll Need:
→ Pistachio Cream
01 -
Pistachio cream, chilled and portioned into 1 tablespoon scoops
→ Butter
02 -
Unsalted butter, 113 grams (1 stick), browned
→ Sugars
03 -
Light brown sugar, 100 grams (1/2 cup packed)
04 -
Granulated sugar, 100 grams (1/2 cup)
→ Wet Ingredients
05 -
Egg, 1 large, room temperature
06 -
Pure vanilla extract, 5 milliliters (1 teaspoon)
→ Dry Ingredients
07 -
All-purpose flour, 250 grams (2 cups), lightly spooned
08 -
Baking powder, 5 milliliters (1 teaspoon)
09 -
Baking soda, 2.5 milliliters (1/2 teaspoon)
10 -
Sea salt or kosher salt, 3 grams (1/2 teaspoon)
→ Mix-ins
11 -
Dark chocolate, chopped, 150 grams (5 ounces)
12 -
Crushed pistachios, 50 grams (1/3 cup)
# Steps to Follow:
01 -
Arrange tablespoon-sized scoops of pistachio cream on a parchment-lined tray and freeze until solid to facilitate clean stuffing.
02 -
Melt unsalted butter in a small pan over medium heat until foamy with golden brown bits forming at the bottom. Avoid burning and then transfer to a bowl.
03 -
Place the browned butter in the freezer for a few minutes until cooled but not solid. If insufficient, add a small splash of water to reach the needed volume.
04 -
Whisk the light brown and granulated sugars into the cooled browned butter until fully combined and glossy.
05 -
Stir in the large egg and vanilla extract until the dough becomes smooth and creamy, ensuring softness and chewiness.
06 -
Gently fold in the all-purpose flour, baking powder, baking soda, and salt with a spatula until just combined, leaving some streaks of flour.
07 -
Fold in chopped dark chocolate and crushed pistachios carefully to maintain a soft dough texture, avoiding overmixing.
08 -
Scoop roughly three spoonfuls of dough, flatten it, place one frozen pistachio cream ball in the center, and wrap dough completely around it.
09 -
Place stuffed dough balls onto a tray, cover, and refrigerate for at least 30 minutes or longer to develop flavor and thickness. Dough can be frozen for later use.
10 -
Arrange chilled dough balls on a parchment-lined baking sheet. Optionally drizzle extra pistachio cream on top. Bake in a preheated 350°F (177°C) oven for 12 to 14 minutes until edges are golden.
11 -
Immediately after baking, rotate each cookie on the baking sheet using a round bowl to smooth edges. Cool slightly on the tray before transferring to a wire rack to finish cooling.
# Extra Suggestions:
01 -
Freezing pistachio cream ensures clean stuffing and distinct pockets of flavor.
02 -
Chilling dough before baking results in thicker, chewier cookies with a bakery-style texture.
03 -
Brown butter slowly for a rich, nutty aroma that enhances overall flavor.