Dreamy Pistachio Chocolate Chip (Printer-Friendly Version)

Soft, chewy cookies packed with creamy pistachio centers and melty chocolate chips for a rich, nutty bite.

# Ingredients Needed:

→ Pistachio Cream Center

01 - 3 tablespoons pistachio cream, chilled and scooped into tablespoon-sized balls

→ Brown Butter Dough

02 - 226 grams (1 cup) unsalted butter
03 - 100 grams (1/2 cup) light brown sugar, packed
04 - 100 grams (1/2 cup) granulated sugar
05 - 1 large egg, at room temperature
06 - 1 teaspoon pure vanilla extract
07 - 240 grams (2 cups) all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon baking soda
10 - 1/4 teaspoon fine sea salt

→ Add-ins

11 - 85 grams (3 ounces) chopped dark chocolate
12 - 30 grams (1/4 cup) crushed shelled pistachios

→ Topping

13 - Additional pistachio cream for drizzling (optional)

# Step-by-Step Directions:

01 - Place tablespoon-sized scoops of pistachio cream on a parchment-lined tray and freeze until solid.
02 - Melt unsalted butter over medium heat until foamy and golden brown bits form at the bottom; remove from heat immediately.
03 - Transfer the browned butter to a bowl and chill briefly in the freezer until just cool but still liquid. If needed, add a splash of water to reach 1 cup volume.
04 - Whisk both sugars into the cooled brown butter until the mixture is smooth and glossy.
05 - Stir in the room temperature egg and vanilla extract until fully combined and smooth.
06 - Gently fold in flour, baking powder, baking soda, and salt just until a few streaks remain; avoid overmixing.
07 - Carefully fold in the chopped chocolate and crushed pistachios until evenly distributed without overworking the dough.
08 - Scoop approximately three tablespoons of dough, flatten in hand, place one frozen pistachio cream ball in center, and wrap dough completely around it.
09 - Arrange stuffed dough balls on a tray, cover, and refrigerate at least 30 minutes or freeze for future use.
10 - Preheat oven to 350°F (175°C). Place chilled dough balls on a parchment-lined baking sheet, optionally drizzle with extra pistachio cream, and bake 12–14 minutes until edges turn golden.
11 - Immediately after baking, gently swirl a round bowl or glass over each warm cookie to perfect its shape. Allow to cool slightly on the sheet before transferring to a rack to finish cooling.

# Helpful Hints:

01 - Freezing pistachio cream scoops ensures a tidy filling process and prevents melting into the dough during assembly.
02 - Chilling dough before baking keeps cookies thick and chewy with bakery-style texture.
03 - Brown butter lends a rich, nutty dimension essential for the cookie’s flavor depth.

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