Pistachio cream stuffed chocolate chip cookies

Why These Cookies Are the Best

1. Pistachios: Roasted, salted pistachios are the star of the show. Their crunch and subtle saltiness are the perfect counterpoints to the sweet dough.

2. Dark Chocolate Chips: While milk chocolate is delicious, dark chocolate adds depth and richness that elevates these cookies, while balancing their sweetness.

3. Brown butter: The addition of the brown butter will contribute to the nutty caramel notes and give these cookies a satisfying and substantial flavour and texture.

4. Flaky Sea Salt: Sprinkled on top, it enhances all the flavours and adds a gourmet touch.

Ingredients You’ll Need

(Makes about 16 big cookies)

Dry Ingredients:

• 2 1/4 cups (280) all-purpose flour

• 3/4cups (100g) bread flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons cornflour

• 1 teaspoon salt (plus flaky sea salt for sprinkling on top)

Wet Ingredients:

• 1 cup (226g) salted brown butter

• 1/4 cup (50g) granulated sugar

• ½ cup (110g) brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

Mix-ins:

• 1 ½ cups (225g) dark chocolate chips (ideally 60% and above)

• 1 cup (100g) crushed roasted and salted pistachio nuts

• Pistachio cream for the middle of the cookies

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. Measure them accurately for the best results. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Make the brown butter

Cut butter into cubes and add to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan over the heat. It will melt, get a little foamy, and finally start turning golden brown. Remove it from the heat when the butter is light brown and smells nutty.

Step 3: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the bread flour, all-purpose flour, baking soda, baking powder, salt and cornflour. Set this aside for later. This step ensures even distribution of the leavening agent for perfect cookie rise.

Step 4: Combine Wet Ingredients

In a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined. Add the two eggs and vanilla extract, and whisk again until fully incorporated.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Do not overmix — you want the flour to be just incorporated. Overmixing can lead to dense cookies instead of tender, chewy ones.

Step 6: Fold in Chocolate Chips and pistachios

Gently fold in the chocolate chips and pistachios until evenly distributed throughout the dough.

Step 7: Chill the Dough (Optional but Recommended)

For the beat and chewiest cookies, chill the dough overnight or for at least three hours. This step is very important as it allows the flavours to meld and gives the cookies a better texture. If you're in a rush, you can skip this step, but the difference is worth the wait.

Step 8: Scoop and Bake

Scoop 1 ½ tablespoon of dough, flatten between your palms, and place a teaspoon of pistachio cream. Wrap another 1 ½ tablespoon of dough and mold it around the pistachio cream until it is compete covered. Place the cookies 2 inches apart on the prepared baking sheets and bake for 10-12 minutes, or until the edges are golden brown and the centres look just set. They may appear slightly underbaked, but they’ll firm up as they cool.

Step 9: Sprinkle with Sea Salt:

While the cookies are still warm, sprinkle them with a pinch of flaky sea salt. It’s the little detail that makes these cookies unforgettable.

Step 1o: Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Or, if you’re like me, enjoy one warm right away — trust me, you won’t regret it.

Pro Tips for

• Chill the Dough: This step is key to getting chewy, flavourful cookies that don’t spread too much in the oven.

• Use Quality Chocolate: A good dark chocolate (at least 60% cocoa) makes a huge difference in flavour.

• Experiment with Nuts: If pistachios aren’t your thing, try hazelnuts or almonds for a different twist.

• Don’t skip the sea salt: It takes these cookies to the next level!

Final Thoughts

These stuffed pistachio cream chocolate chip cookies are the perfect blend of sweet, salty, and nutty. They’re soft in the middle, crispy on the edges, and packed with texture from the pistachios and melty chocolate. Whether you’re baking for a party, gifting them to a friend and colleagues, or treating yourself, these cookies are guaranteed to amaze.

Give this recipe a try and let me know how it turns out! If you are a pistachio lover I can guarantee you — once you’ve had a bite of these cookies, you’ll never go back to plain chocolate chip again.

Happy baking!