Dreamy Pistachio Cream Chocolate Chip (Printer-Friendly)

Thick, chewy cookies with creamy pistachio centers and rich chocolate chips delivering a perfect soft and crunchy bite.

# What You’ll Need:

→ Pistachio Cream

01 - 3 tablespoons pistachio cream

→ Butter and Sugars

02 - 113 grams (1 stick) unsalted butter
03 - 100 grams (1/2 cup) light brown sugar, packed
04 - 100 grams (1/2 cup) granulated sugar

→ Wet Ingredients

05 - 1 large egg, at room temperature
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 190 grams (1 1/2 cups) all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon baking soda
10 - 1/4 teaspoon sea salt

→ Add-ins

11 - 85 grams (1/2 cup) chopped dark chocolate
12 - 30 grams (1/4 cup) crushed pistachios

# Steps to Make This:

01 - Scoop tablespoon-sized portions of pistachio cream onto a parchment-lined tray and freeze until solid to facilitate stuffing.
02 - Melt unsalted butter in a small pan over medium heat, stirring occasionally until foamy with golden brown bits forming; avoid burning.
03 - Transfer browned butter to a bowl and chill in the freezer for a few minutes until cooled but not hardened; add a splash of water if volume is insufficient.
04 - Whisk light brown sugar and granulated sugar into the cooled browned butter until smooth and glossy.
05 - Beat in the room temperature egg and vanilla extract until the mixture is creamy and uniform.
06 - Gently fold in flour, baking powder, baking soda, and salt until flour streaks remain, avoiding overmixing to preserve tenderness.
07 - Carefully incorporate chopped chocolate and crushed pistachios until just combined, maintaining a soft dough consistency.
08 - Portion roughly three spoonfuls of dough, flatten in hand, place a frozen pistachio cream ball in the center, and wrap dough completely around it.
09 - Arrange stuffed dough balls on a tray, cover, and refrigerate for at least 30 minutes or longer for thicker, chewier cookies; freezing is optional.
10 - Place chilled dough balls on a lined baking sheet, drizzle with extra pistachio cream if desired, and bake at 350°F (177°C) for 12-14 minutes until edges turn golden.
11 - Immediately rotate each cookie in a circular motion on the baking tray to form even rings; cool briefly on the tray before transferring to a wire rack.

# Additional Notes:

01 - Freezing pistachio cream balls ahead ensures neat stuffing and a creamy center that remains intact during baking.
02 - Chilling the dough prior to baking helps maintain cookie thickness and results in a tender, chewy texture.
03 - Use high-quality unsalted butter and soft light brown sugar for optimal flavor and texture.

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