Description
Experience the delightful fusion of creamy pistachio and rich chocolate in these uniquely indulgent cookies.
Ingredients
Scale
- 8 tablespoons pistachio cream (plus extra for decorating)
- ½ cup (113g) unsalted butter
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
- 1⅓ cups (160g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 1 tablespoon (100g) chopped chocolate
- ⅓ cup (45g) crushed pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, use your electric mixer to cream together the butter, brown sugar, and granulated sugar until fluffy, about 3-4 minutes.
- Add in the pistachio cream and mix until well combined.
- Beat in the egg and vanilla extract until the dough is smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry mixture into the wet ingredients using a rubber spatula, stopping when a few streaks of flour remain.
- Gently fold in the chopped chocolate and crushed pistachios.
- Scoop about 2 tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each.
- Dollop a small amount of pistachio cream on each dough ball and swirl gently.
- Bake for 11-13 minutes until edges are golden brown and centers look slightly underdone.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to five days. Use homemade pistachio cream for enhanced flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg