Pistachio Cream Chocolate Chip Cookies
Recipe
-
Prep Time: 15 min
- 1 cup unsalted butter, softened (227 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup light brown sugar packed (220 grams)
- 1 3/4 tsp pure vanilla extract (approx. 9 grams)
- 2 large eggs, room temp (approx. 100 grams, weight out of shell)
- 3 cups all-purpose flour (*see note below), (375 grams)
- 1 tsp baking soda (5 grams)
- 1/4 tsp baking powder (1 gram)
- 1 tsp sea salt (6 grams)
- 2 tsp cornstarch (6 grams)
- 2 1/2 – 3 cups semi sweet chocolate chips (milk, dark chocolate or chocolate chunks also work! I like a variety of different types of chocolate!)(425-510 grams)
- Pistachio cream
- Chopped pistachios for topping
Bake Time: 10 min
Yields: 8-12 semi large to large cookies
What you need
Cookies
What to do
1. For the pistachio filling, Place 1/2 tbsp of pistachio cream on a cutting board that is covered with parchment paper. Repeat this process 8-12 times(note: depending on how many cookies you make, you will need 1/2 tbsp of filling for each). Place that board into the freezer for 30-45 minutes.
2. Place butter and sugars in a stand mixer, fitted with paddle attachment. Mix on medium speed for about 90 seconds. Hand mixer and/or whisk also works- just make sure butter is extra soft, so you can easily mix.
3. Add eggs and vanilla. Mix on low speed until combined.
4. Sift all dry ingredients into a medium bowl (wait on the chocolate chips). Give the dry mix a good whisk or two so everything is combined. Add all ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add chocolate chips. Mix well, but gently (you can use a rubber spatula).
5. At this point, I like to form/scoop, cover and chill my cookies in the fridge for 24 hrs. Using your hands or large spoon, scoop dough into about 8 large cookies or 12 smaller cookies. Place cookie dough balls onto a baking sheet lined with parchment paper, and chill. Remove pistachio cream from the freezer. Using your thumb, press into the each cookie forming a hole, place pistachio filling into the cookie. The mold the cookie dough over the filling to seal it back up! Note: You can bake right away if you are short on time, the cookies will still taste great! When ready to bake, preheat oven to 400 degrees. If cookies have been in the fridge, let them sit on the counter for 10 minutes. Place 3-4 cookies only on a baking sheet lined with parchment (we only want to bake 3-4 cookies at a time so the pan is not crowded).
6. Before baking I like to pinch dimples in the dough in a couple of places, this helps give the cookies that classic NYC shape! (See note below about how to make your cookies tall and thick) I also add a couple more chocolate chips on top. Bake for about 10-12 minutes (if baking larger cookies, you could need a few more minutes of baking time), or when edges and top are browning. The inside will still be gooey. 7. Remove from oven. Add a few more chocolate chips or chunks to give the cookies symmetry! Sprinkle with chopped pistachios and sea salt. Cool for 20 -30 minutes. INHALE warm or at room temperature! Cookies can be stored at room temperature for 2-3 days. INHALE warm or at room temperature! Cookies can be stored at room temperature for 2-3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Place butter and sugars in a stand mixer, fitted with paddle attachment. Mix on medium speed for about 90 seconds. Hand mixer and/or whisk also works- just make sure butter is extra soft, so you can easily mix.
3. Add eggs and vanilla. Mix on low speed until combined.
4. Sift all dry ingredients into a medium bowl (wait on the chocolate chips). Give the dry mix a good whisk or two so everything is combined. Add all ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add chocolate chips. Mix well, but gently (you can use a rubber spatula).
5. At this point, I like to form/scoop, cover and chill my cookies in the fridge for 24 hrs. Using your hands or large spoon, scoop dough into about 8 large cookies or 12 smaller cookies. Place cookie dough balls onto a baking sheet lined with parchment paper, and chill. Remove pistachio cream from the freezer. Using your thumb, press into the each cookie forming a hole, place pistachio filling into the cookie. The mold the cookie dough over the filling to seal it back up! Note: You can bake right away if you are short on time, the cookies will still taste great! When ready to bake, preheat oven to 400 degrees. If cookies have been in the fridge, let them sit on the counter for 10 minutes. Place 3-4 cookies only on a baking sheet lined with parchment (we only want to bake 3-4 cookies at a time so the pan is not crowded).
6. Before baking I like to pinch dimples in the dough in a couple of places, this helps give the cookies that classic NYC shape! (See note below about how to make your cookies tall and thick) I also add a couple more chocolate chips on top. Bake for about 10-12 minutes (if baking larger cookies, you could need a few more minutes of baking time), or when edges and top are browning. The inside will still be gooey. 7. Remove from oven. Add a few more chocolate chips or chunks to give the cookies symmetry! Sprinkle with chopped pistachios and sea salt. Cool for 20 -30 minutes. INHALE warm or at room temperature! Cookies can be stored at room temperature for 2-3 days. INHALE warm or at room temperature! Cookies can be stored at room temperature for 2-3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Helpful tips
Here are some important Pro tips by Maude
- When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- To get that classic thick/tall cookie shape, try making your balls of dough a little taller than usual. Height helps the cookies maintain shape and not spread too far. You can also pinch a few areas of each cookie dough ball. The end result will look like the balls of dough have dimples (small dents) all over.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- When baking your cookies, try not to crowd your pan as your cookies will spread. For this recipe, I usually bake 3 cookies at a time.
- I often bake ugly looking cookies (LOL). To avoid ugly cookies, and to create uniformed cookies, I take a cup or cookie cutter and place it over each cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
