Pistachio-Filled Chunky Chocolate Cookies 🍫🌰
Ingredients:
For the Chocolate Cookie Dough:
All-purpose flour, 1 3/4 cups (220g)
Unsweetened cocoa powder, 1/4 cup (25g)
Baking soda, 1/2 tsp
Salt, 1/2 tsp
Unsalted butter, 3/4 cup (170g, softened)
Brown sugar, 3/4 cup (150g)
Granulated sugar, 1/4 cup (50g)
Egg, 1 large
Vanilla extract, 1 tsp
Chopped pistachios, 1/3 cup
Dark chocolate chunks, 3/4 cup (plus extra for topping)
For the Pistachio Filling:
Pistachio paste, 1/2 cup
Almond flour, 1/4 cup
Powdered sugar, 2 tbsp
Salt, pinch
Optional: a few drops of almond extract
Instructions:
Make the Pistachio Filling: In a small bowl, mix pistachio paste, almond flour, powdered sugar, salt, and almond extract until a thick, moldable paste forms. Roll into teaspoon-sized balls and freeze for at least 30 minutes.
Prepare the Chocolate Dough: In a bowl, whisk flour, cocoa powder, baking soda, and salt. In another bowl, cream the butter with both sugars until light and fluffy. Add egg and vanilla, mixing well.
Add the Mix-ins: Gradually add the dry ingredients into the wet, mixing just until combined. Fold in pistachios and dark chocolate chunks. Chill dough for 30–45 minutes.
Stuff the Cookies: Preheat oven to 350°F (175°C). Scoop a heaping tablespoon of cookie dough, flatten slightly, and place a frozen pistachio filling ball in the center. Cover with more dough and shape into a thick ball. Press extra chocolate chunks and pistachio bits on top if desired.
Bake: Place cookies on a parchment-lined baking tray, spaced apart. Bake for 10–12 minutes until edges are set and tops are slightly crackled. Let cool on tray for 5 minutes before transferring.
Serve Gooey: Best served warm when the pistachio filling is soft and melty!
Prep Time: 30 minutes (plus chill time) | Cook Time: 12 minutes | Total Time: ~1.5 hours
Calories: ~350 per cookie | Makes: 10–12 cookies