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