Description
Indulge in the rich, nutty flavors of these Pistachio Cream Chocolate Chip Cookies. Combining the creamy texture of pistachio spread with classic chocolate chips and crunchy pistachios, these cookies offer a delightful twist on the traditional chocolate chip cookie. Perfectly balanced with a soft yet slightly crisp exterior, they make a scrumptious treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 8 tbsp pistachio cream (+ extra for topping)
- 113 g unsalted butter (½ cup), softened
- 100 g light brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- 1 large egg (room temperature)
- ½ tsp vanilla extract
Dry Ingredients
- 160 g all-purpose flour (1â…“ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Add-ins
- 100 g chocolate (½ cup + 1 tbsp), chopped
- 45 g pistachios, crushed (â…“ cup)
Instructions
- Preheat the Oven: Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together until light and fluffy. This creates a creamy base for the cookies.
- Add Pistachio Cream and Egg: Mix in the pistachio cream thoroughly, then beat in the egg and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate and Pistachios: Fold in the chopped chocolate and crushed pistachios evenly through the dough to ensure every bite has delightful flavor and texture.
- Shape Cookies: Using a spoon or cookie scoop, portion out dough onto the prepared baking tray, spacing them adequately to allow spreading. Optionally, add a small dollop of pistachio cream on top of each cookie for extra flavor.
- Bake: Bake in the preheated oven for 12 minutes or until the cookies are golden around the edges but still soft in the center.
- Cool and Serve: Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use room temperature butter and egg to ensure even mixing and better texture.
- Crush pistachios finely for better incorporation without overpowering the cookie texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, sprinkle a pinch of sea salt on top before baking to enhance the pistachio and chocolate flavors.
