Description
Indulgent pistachio cream chocolate chip cookies blend nutty richness with classic sweetness, creating a luxurious dessert experience. Crisp edges, chewy centers, and unexpected pistachio notes elevate these cookies beyond ordinary treats you’ll crave again and again.
Ingredients
Scale
Pistachio Cream Chocolate Chip Cookies
Main Ingredients:
- 8 tablespoons (120 ml) pistachio cream
- 113 grams (1/2 cup or 4 ounces) unsalted butter
- 1 large egg
- 160 grams (1 1/3 cups) all-purpose flour
- 100 grams (1/2 cup) chocolate
Sweet Components:
- 100 grams (1/2 cup) light brown sugar
- 50 grams (1/4 cup) granulated sugar
Additional Ingredients:
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 45 grams (1/3 cup) pistachios, crushed
- Extra pistachio cream for topping
Instructions
- Craft delicate frozen pistachio cream spheres by portioning tablespoon-sized dollops onto a parchment-lined tray, then freeze for optimal handling and structural integrity.
- Transform butter into a rich, nutty essence through careful browning over medium heat, watching for amber coloration and delicate brown specks forming at the pan’s base.
- Transfer browned butter to a mixing vessel and rapidly chill in the freezer, ensuring precise liquid volume for the recipe’s success.
- Combine the cooled browned butter with both sugar varieties, creating a smooth, homogeneous mixture that serves as the flavor foundation.
- Incorporate egg and vanilla extract, whisking until the mixture achieves a silky, uniform consistency.
- Gently fold dry ingredients – flour, leavening agents, and salt – into the wet mixture, maintaining a delicate touch to preserve the dough’s tender structure.
- Delicately fold chocolate fragments and crushed pistachios throughout the dough, distributing ingredients with minimal manipulation.
- Portion generous dough sections, flattening each into a disc that will cradle the frozen pistachio cream center.
- Carefully encase the frozen pistachio cream ball within the dough, ensuring complete and secure sealing to prevent leakage during baking.
- Refrigerate assembled dough spheres, allowing flavors to meld and structural proteins to relax for enhanced texture.
- Preheat the oven, preparing a parchment-lined baking surface for precise cookie development.
- Arrange chilled dough balls with strategic spacing, optionally adorning with additional pistachio cream for enhanced visual and flavor complexity.
- Bake until edges achieve a golden-brown hue, signaling perfect caramelization and textural development.
- Immediately after removing from the oven, utilize a circular implement to reshape and refine cookie edges, creating a professional, uniform appearance.
- Allow cookies to rest briefly on the baking sheet before transferring to a cooling rack, permitting residual heat to complete the textural transformation.
Notes
- Chill the pistachio cream balls thoroughly before using to prevent messy handling and ensure clean, precise cookie centers.
- Brown the butter carefully to develop rich, nutty flavors without burning, watching for golden amber color and delicate brown specks.
- Refrigerate cookie dough for at least 30 minutes to prevent excessive spreading and create a more concentrated, chewy texture during baking.
- Use a round cutter or cup immediately after baking to shape cookies while they’re still soft, creating perfectly round edges with minimal effort.
- Prep Time: 50 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 156
- Sugar: 7 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 16 mg