Pistachio Cream Chocolate Chip Cookies

Total time: 1 hour 5 mins

Makes 8 large cookies

• 8 tbsp Pistachio Papi Spread+ extra for topping
• 113g unsalted butter 
• 100g brown sugar 
• 50g granulated sugar
• 1 egg room temperature
• ½ tsp. vanilla
• 160g plain flour 
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 100g chocolate
• 45g pistachios crushed

Method

• Prior to starting the cookies, you’re going to want to freeze 1 tbsp. balls of the pistachio spread so that it’s *much* easier to work with later on. I used a 1 tbsp. cookie scoop and scooped 8 balls of pistachio cream onto a parchment lined sheet.
• In a small pot set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
• Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g.
• Once the butter has cooled down a bit, whisk in both sugars.
• Whisk in the egg and vanilla until well combined.
• Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
• Add in the chocolate and crushed pistachios and fold the mixture together just until no flour streaks remain.
• Scoop out heaping 3 tbsp. scoops of the cookie dough. Use your palm to flatten the cookie dough ball down, then place a frozen ball of pistachio cream in the center of the flattened cookie.
• Fold the overhanging cookie dough on top of the pistachio cream, making sure it is completely trapped inside each cookie
• Cover the cookie dough balls and place them into the fridge for 30 minutes. Preheat the oven to 175°C.
• Evenly space out the cookie dough balls on a baking paper lined cookie tray. If desired, drizzle some extra pistachio spread and use a spoon to top each cookie dough ball off with some of the extra cream. You may neat to heat it gently so it’s easier to drizzle.
• Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
• Once the cookies come out of the oven, I recommend “scooting” them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
• Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!

Recipe by Fresh Bean Bakery