Description
Indulge in these Pistachio Cream Chocolate Chip Cookies, which combine a rich pistachio cream base with melty chocolate chips and crunchy pistachios for a delightful twist on a classic favorite. Perfectly chewy with a hint of nuttiness, these cookies are a treat for any occasion.
Ingredients
Scale
Cookie Dough
- 8 tbsp pistachio cream (plus extra for topping)
- 113 g unsalted butter (½ cup), softened
- 100 g light brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- 1 large egg (room temperature)
- ½ tsp vanilla extract
- 160 g all-purpose flour (1â…“ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g chocolate (½ cup + 1 tbsp), chopped
- 45 g pistachios, crushed (â…“ cup)
Instructions
- Prepare the Dough: In a mixing bowl, cream together the softened unsalted butter, pistachio cream, light brown sugar, and granulated sugar until smooth and fluffy. Add the egg and vanilla extract, mixing well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.
- Add Chocolate and Pistachios: Fold the chopped chocolate and crushed pistachios into the dough, ensuring they are evenly distributed throughout.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, which helps the cookies hold their shape when baking.
- Preheat Oven: While the dough chills, preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape Cookies: Using a cookie scoop or spoon, portion the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Optionally, top each cookie ball with a small dollop of extra pistachio cream.
- Bake: Bake the cookies for 12-15 minutes or until the edges are golden and the centers are set but still soft. Avoid overbaking to maintain a chewy texture.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- Chilling the dough is essential to prevent spreading during baking.
- You can substitute chopped dark chocolate or white chocolate depending on your preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen after baking—just thaw at room temperature before serving.
