Nutty Chocolate Pistachio Cookies (Print Version)
# Ingredients:
→ Main Mix
01 -
8 tbsp nut spread from pistachios, with extra for the top
02 -
113g softened butter, unsalted (½ cup)
03 -
100g soft brown sugar (½ cup)
04 -
50g white sugar (¼ cup)
05 -
1 egg at room temp
06 -
½ tsp vanilla flavoring
→ Flour Blend
07 -
160g plain flour (1⅓ cups)
08 -
½ tsp rising agent (baking powder)
09 -
½ tsp sodium bicarbonate
10 -
½ tsp table salt
11 -
100g roughly cut chocolate (½ cup + 1 tbsp)
12 -
45g smashed pistachio nuts (⅓ cup)
# Instructions:
01 -
Put 1 tbsp scoops of pistachio spread on paper-lined tray and stick in freezer. Try using a scoop to make 8 same-sized balls - it's way easier to work with.
02 -
Put butter in a little pot on medium flame and let it cook till it gets golden and tiny dark bits show up at the bottom. Keep giving it a stir now and then.
03 -
Pour your toasted butter into a bowl and pop it in the freezer for 5 mins. Make sure you've got at least 90g - add a splash of water if you're short.
04 -
Mix both your sugars into the cooled butter until they're well combined, then throw in the egg and vanilla and stir everything up good.
05 -
Chuck in your flour, rising agent, sodium bicarb, and salt. Fold it all together just until you can still see a bit of flour.
06 -
Gently mix in the chocolate and crushed nuts until the flour's all mixed in. Don't go crazy with the mixing though.
07 -
Grab big 3 tbsp chunks of dough, flatten them out, stick a frozen pistachio ball in the middle, then wrap the dough around it to hide the filling completely.
08 -
Cover your stuffed dough balls and stick them in the fridge for half an hour. While waiting, get your oven hot at 175°C (350°F).
09 -
Put your cold dough balls on a paper-lined tray with plenty of room between them. If you want, melt a bit more pistachio spread and drizzle it over each ball.
10 -
Stick them in the oven for 12-14 mins till the edges turn a nice golden color.
11 -
Right after they come out, take something round that's bigger than each cookie and swirl it around the edges to make them perfectly circular. Let them sit on the hot tray for 5 mins before moving to a cooling rack.
# Notes:
01 -
Freezing the nut spread first makes everything less messy and keeps a nice barrier between cookie and filling.
02 -
Toasting your butter gives a caramelly, nutty kick that works great with the pistachios.
03 -
That edge-rounding trick makes your cookies look like they came from a fancy bakery.