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This decadent pistachio-filled chocolate cookie recipe transforms an ordinary chocolate chip cookie into a gourmet experience. The contrast between the rich chocolate cookie exterior and the creamy pistachio filling creates a delightful surprise with every bite.
I discovered this recipe while experimenting with holiday cookie varieties for my annual cookie exchange. These cookies quickly became the star of the show and now I receive special requests for them year round.
Ingredients
- Unsalted butter: Creates a rich base for both the cookie dough and filling making sure no competing salt flavors interfere with the delicate pistachio taste
- Brown sugar: Adds depth and moisture to the chocolate cookies giving them the perfect chewy texture
- Dark chocolate chunks: Provide pockets of intense chocolate flavor throughout each cookie look for high quality chocolate with at least 60% cacao for best results
- Shelled pistachios: Form the heart of the filling choose unsalted bright green nuts for the most vibrant color and flavor
- Heavy cream: Helps achieve the perfect consistency in the pistachio filling adjust the amount based on how smooth you want your filling
- All purpose flour: Provides structure without making the cookies too dense sift it if it appears lumpy
- Cocoa powder: Intensifies the chocolate flavor use Dutch processed for a smoother taste
- Baking soda: Ensures the cookies rise just enough while maintaining their chewy interior
Step-by-Step Instructions
- Create Pistachio Filling:
- Process the pistachios in a food processor until they form a coarse paste with small bits remaining for texture. Continue pulsing while adding the powdered sugar and butter until well combined. Add heavy cream one tablespoon at a time until the filling reaches a smooth yet firm consistency that holds its shape. Transfer to a small bowl and refrigerate while preparing the cookie dough.
- Prepare Cookie Dough:
- Beat the softened butter and both sugars in a large bowl using an electric mixer on medium speed for about 3 minutes until the mixture becomes light and fluffy. The extended beating time creates air pockets that give the cookies their perfect texture. Add eggs one at a time making sure each is fully incorporated before adding the next. Mix in the vanilla extract until the wet ingredients are completely combined.
- Combine Dry Ingredients:
- Whisk together the flour cocoa powder baking soda and salt in a separate bowl ensuring even distribution of the leavening agents. This prevents any bitter spots from undistributed baking soda in the finished cookies. Gradually add the dry mixture to the wet ingredients mixing on low speed just until combined. Overmixing at this stage can make the cookies tough.
- Add Mix-Ins:
- Fold in the chocolate chunks and chopped pistachios if using with a rubber spatula. The gentle folding motion prevents overmixing while ensuring even distribution of the chunks throughout the dough. The combination of melty chocolate and crunchy nuts creates an interesting textural contrast in every bite.
- Assemble Filled Cookies:
- Take a tablespoon of dough and flatten it into a disc about 2 inches in diameter. Place a small dollop approximately one teaspoon of the pistachio filling in the center. Top with another flattened tablespoon of dough and gently press the edges together to seal in the filling. Roll the cookie between your palms to form a ball then slightly flatten it. Repeat with remaining dough placing cookies about 2 inches apart on the prepared baking sheet.
- Bake To Perfection:
- Bake in the preheated oven for 10 to 12 minutes watching carefully for the edges to set while the centers remain slightly soft. The cookies will continue cooking from residual heat after removal so avoid overbaking to maintain their chewy texture. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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The pistachio filling is truly what makes these cookies special. My grandmother was famous for her filled cookies and I adapted her technique to create this modern flavor combination. The first time I served these at a family gathering my uncle claimed they were better than any bakery cookie hed ever tasted.
Make Ahead Options
The cookie dough can be prepared up to 48 hours in advance and stored tightly covered in the refrigerator. This actually improves the flavor as the ingredients have time to meld together. Allow the chilled dough to sit at room temperature for about 15 minutes before assembling the cookies.
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Creative Variations
While the classic pistachio filling is divine you can experiment with different nuts to create your own unique cookies. Hazelnuts paired with a touch of chocolate hazelnut spread make an excellent alternative. For a holiday twist try adding a quarter teaspoon of almond extract to the pistachio filling and a sprinkle of crushed candy canes on top of the baked cookies.
Serving Suggestions
These cookies shine as the star of a dessert platter but they also make an excellent accompaniment to afternoon tea or coffee. For an elevated dessert experience try serving them slightly warmed with a small scoop of vanilla bean ice cream on the side.
Frequently Asked Questions
- → What type of chocolate should be used?
Dark chocolate chunks or semi-sweet chocolate work best for this recipe as they complement the pistachio filling beautifully.
- → Can I make the filling ahead of time?
Yes, you can prepare the pistachio filling in advance and store it in an airtight container in the refrigerator for up to 2 days.
- → How do I ensure the cookies stay soft in the center?
Be careful not to overbake. Typically, 10-12 minutes at 350°F (175°C) is enough to set the edges while keeping the center tender.
- → Can I skip the pistachios in the dough?
Yes, you can omit the pistachios from the dough if desired, but they add extra crunch and flavor.
- → How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.