Ingredients
Scale
- 150 g pistachio cream spread, room temperature
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 g unsalted butter, melted and cooled
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 100 g semi-sweet or dark chocolate, roughly chopped
- 50 g unsalted pistachios, shelled and roughly chopped
- Flaky salt, for sprinkling
Instructions
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt in a bowl until combined.
- Beat the melted butter, brown sugar, and granulated sugar in a separate bowl until smooth.
- Add the egg and vanilla to the butter mixture and beat until fully mixed.
- Fold the pistachio cream into the wet mixture until evenly blended.
- Stir the dry ingredients into the wet ingredients until just combined; avoid overmixing.
- Fold in the chopped chocolate and roughly chopped pistachios.
- Scoop rounded tablespoons of dough onto the prepared sheet, spacing them about 5 cm (2 inches) apart.
- Flatten each dough ball slightly with the back of a spoon or your fingers.
- Bake for 10–12 minutes, or until edges are set and centers look slightly soft.
- Sprinkle flaky salt over the warm cookies and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature ingredients for better mixing. Don’t overbake the cookies; they will firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian