Dreamy Pistachio Chocolate Chip (Printer-Friendly)

Thick, chewy cookies with creamy pistachio centers, melty chocolate, and crunchy pistachios for a delightful treat.

# What You’ll Need:

→ Pistachio Cream

01 - 1 tablespoon scoops pistachio cream, frozen

→ Butter and Sugars

02 - 113 grams unsalted butter, browned
03 - 55 grams light brown sugar, packed
04 - 55 grams granulated sugar

→ Wet Ingredients

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

→ Dry Ingredients

07 - 180 grams all-purpose flour, spooned and leveled
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon baking soda
10 - 1/4 teaspoon kosher salt

→ Mix-ins

11 - 60 grams bittersweet chocolate, chopped
12 - 30 grams chopped roasted pistachios

# Steps to Follow:

01 - Portion pistachio cream into tablespoon-sized scoops on a parchment-lined tray and freeze until solid.
02 - Melt butter in a small pan over medium heat until foamy and golden brown bits appear; remove from heat promptly.
03 - Transfer browned butter to a bowl and chill briefly in the freezer until cool but not solidified; if needed, add a teaspoon of water to reach 1/2 cup volume.
04 - Whisk both sugars into the cooled browned butter until the mixture is glossy and homogenous.
05 - Mix in the room temperature egg and vanilla extract until a smooth, creamy consistency forms.
06 - Gently fold in the flour, baking powder, baking soda, and salt until barely combined, leaving some streaks of flour.
07 - Carefully fold chopped chocolate and pistachios into the dough, avoiding overmixing to maintain softness.
08 - Scoop approximately three tablespoons of dough, flatten in hand, place one frozen pistachio cream ball in center, and wrap dough fully around it.
09 - Arrange stuffed dough balls on a tray, cover, and refrigerate for at least 30 minutes or freeze for longer storage.
10 - Place chilled dough balls on a parchment-lined baking sheet, optionally drizzle with extra pistachio cream, and bake at 350°F (177°C) for 12–14 minutes until edges turn golden.
11 - Immediately after baking, rotate each cookie with a round bowl to even their shape; cool briefly on baking sheet before transferring to a wire rack to finish cooling.

# Helpful Hints:

01 - Brown butter slowly to maximize nutty flavor without burning.
02 - Freezing pistachio cream facilitates clean, easy filling and prevents spreading.
03 - Chilling dough improves cookie thickness and chewiness.

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