Pistachio Chocolate Cookies (Print Version)
# Ingredients:
01 -
½ cup granulated sugar
02 -
1 cup brown sugar
03 -
1 cup unsalted butter, softened
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
2 ½ cups all-purpose flour
07 -
½ cup cocoa powder
08 -
1 teaspoon baking soda
09 -
½ teaspoon salt
10 -
1 ½ cups dark chocolate chunks
11 -
½ cup chopped pistachios
→ Filling
12 -
1 cup shelled pistachios
13 -
1 tablespoon powdered sugar
14 -
1 tablespoon unsalted butter, softened
15 -
1-2 tablespoons heavy cream
# Instructions:
01 -
Blitz the pistachios in a food processor to a gritty paste. Blend in powdered sugar and softened butter; pulse until mixed. Incorporate the cream gradually until achieving a smooth texture, then set the filling aside.
02 -
Heat the oven to 175°C (350°F) and cover a baking tray with parchment paper.
03 -
Beat the softened butter, brown sugar, and granulated sugar until fluffy. Introduce eggs singly, followed by vanilla extract, stirring continuously.
04 -
In a separate bowl, blend flour, cocoa powder, baking soda, and salt. Combine the dry mixture with the wet mixture, stirring until just mixed.
05 -
Incorporate chocolate chunks and pistachios into the cookie dough.
06 -
Craft cookies by flattening a spoonful of dough into a disc, placing a pistachio filling dollop centrally. Top with another dough disc, sealing the edges. Repeat for all portions.
07 -
Position the filled cookies on the baking sheet, spaced out. Bake for 10-12 minutes until the edges are solid, yet the centers remain tender.
08 -
Cool the cookies on the baking sheet briefly before shifting them to a rack to finish cooling.
# Notes:
01 -
These pistachio-filled chunky chocolate cookies combine a rich chocolatey base with a luscious pistachio center, creating a delightful blend of flavors and textures. Perfect for cookie lovers seeking a unique and indulgent treat.