Description
These massive, 6-ounce holiday treats feature a rich brown butter dough loaded with hand-chopped dark chocolate and roasted pistachios. Each cookie hides a decadent, molten pistachio cream center that creates a stunning visual and flavor contrast for your festive dessert table.
Ingredients
- 1 cup Unsalted Butter
- 1 cup Pistachio Cream
- 3 Dark Chocolate Bars, hand-chopped
- 1/2 cup Shelled Pistachios, roasted and salted
- 1 1/4 cups Brown Sugar, packed
- 1 large Egg
- 2 large Egg Yolks
- 1 tablespoon Vanilla Extract
- 2 1/4 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- Flaky Sea Salt, for topping
Instructions
- Melt the unsalted butter in a saucepan over medium heat, cooking until it turns amber and develops a nutty aroma, then remove from heat and cool to room temperature.
- Cream the cooled brown butter and brown sugar together in a mixer, then add the egg, egg yolks, and vanilla, mixing until the texture is smooth and thick.
- Add the flour, baking soda, and salt on low speed, stirring just until the flour streaks disappear to avoid over-mixing.
- Fold in the chopped dark chocolate shards and roasted pistachios by hand until the dough is heavily loaded with mix-ins.
- Scoop 3-ounce portions of dough, roll into balls, and press a deep well into each to fill with a teaspoon of pistachio cream before sealing the dough tightly.
- Bake at 375°F for 9 to 10 minutes, then allow the cookies to rest on the sheet for 10 minutes and garnish with sea salt while warm.
Notes
To prevent the pistachio cream from leaking during baking, ensure the dough is sealed completely around the filling; freezing small dollops of the cream before stuffing can make this process much cleaner. Always use high-quality chocolate bars rather than chips to achieve those signature puddles of melted cocoa throughout the cookie.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American