Description
Enjoy an Italian-inspired twist on classic chocolate chip cookies with rich pistachio cream and crunchy pistachios.
Ingredients
Scale
- 8 tablespoons pistachio cream (plus extra for decorating)
- ½ cup (113g) unsalted butter
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
- 1⅓ cups (160g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 1 tablespoon (100g) chopped chocolate
- ⅓ cup (45g) crushed pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the butter, light brown sugar, and granulated sugar until fluffy, about 3-4 minutes.
- Add the pistachio cream and mix until well combined.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in chopped chocolate and crushed pistachios.
- Scoop 2-tablespoon portions of dough onto baking sheets, leaving 2 inches between cookies.
- Dollop a small amount of pistachio cream on top of each dough ball and swirl with a toothpick.
- Bake for 11-13 minutes, until edges are golden brown and centers look slightly underdone.
- Let cookies rest on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Room temperature butter is crucial for fluffy cookies. Chilling the dough can enhance texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg