Pistachio Stuffed Chocolate Cookies (Print Version)

# Ingredients:

→ For the Pistachio Filling

01 - 150 grams pistachio spread or cream

→ For the Cookie Dough

02 - 180 grams plain flour
03 - 1 tablespoon cornstarch
04 - ½ teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ½ teaspoon fine sea salt
07 - 115 grams butter, melted then cooled to room temperature
08 - 100 grams light brown sugar
09 - 50 grams white sugar
10 - 1 whole egg at room temperature
11 - 1 teaspoon pure vanilla extract
12 - 100 grams dark or semi-sweet chocolate, chopped into chunks
13 - 50 grams shelled pistachios, roughly chopped
14 - Flaky sea salt for finishing

# Instructions:

01 - Get a plate ready with parchment paper on it. Spread your pistachio cream across the paper in a thick layer—if it's already thick enough, you can just dollop it in small mounds instead. Pop it into the freezer and let it harden completely for at least an hour, though overnight works great too. Once frozen solid, slice the sheet into small squares with a knife and keep them frozen until you're ready to use them.
02 - Line another plate or small cutting board with parchment paper—this is where you'll chill your shaped cookie dough later. Set it aside for now.
03 - Grab a medium bowl and whisk together the flour, cornstarch, baking powder, baking soda, and salt until everything's evenly distributed. Put this bowl off to the side.
04 - In your largest mixing bowl, combine the melted butter with both sugars and whisk them together until they're well blended. Crack in the egg and pour in the vanilla, then whisk vigorously until the mixture becomes smooth and slightly thickened.
05 - Pour your dry ingredients into the wet mixture and whisk gently until things are almost combined—you should still see a few streaks of flour here and there.
06 - Toss in your chopped chocolate and pistachios. Switch to a rubber spatula now and fold everything together gently until the dough just comes together—don't overmix it.
07 - Using a large cookie scoop (about 4 tablespoons capacity), scoop out balls of dough and place them on your parchment-lined board. Slide the whole thing into the fridge for about an hour until the dough feels firm to the touch.
08 - Set your oven to 350°F and line a baking sheet with fresh parchment paper while it heats up.
09 - Take one chilled dough ball and flatten it in your palm into a round disc. Place 3 or 4 squares of your frozen pistachio cream right in the center, then carefully wrap the dough around the filling, pinching the edges to seal it completely inside.
10 - Arrange your stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Press a few extra chocolate chunks, chopped pistachios, and bits of frozen pistachio cream on top of each one for a beautiful finish.
11 - Slide the tray into your preheated oven and bake for 11 to 12 minutes—the edges should be set but the centers will still look soft and slightly underdone. As soon as you pull them out, sprinkle flaky salt over the tops. Let them rest on the baking sheet for 5 minutes before digging in. They're absolutely incredible while still warm with that gooey pistachio center, but they'll firm up nicely as they cool if you prefer that texture.

# Notes:

01 - The type of pistachio cream matters here. Look for a thick, spreadable pistachio cream or butter that lists stabilizers or thickeners in the ingredients—this prevents it from melting completely into the cookie and gives you that amazing gooey pocket of filling.
02 - These cookies are best enjoyed warm when the pistachio filling is still soft and melty. The filling will set as the cookies cool down completely.
03 - Make sure your butter has cooled after melting—if it's too hot, it can start cooking the egg when you mix them together.

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