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Pistachio Paste Chocolate Chip Cookies
by: es.eatss
- Preparation 15 min
- Cooking 13 min
- Portions 12 pers.
Ingredients needed
- 60 to 80 ml (1⁄4 to 1⁄3 cup) of Favuzzi pistachio paste
- 150 g butter
- 120 ml (1⁄2 cup) of brown sugar
- 60 ml (1⁄4 cup) of granulated sugar
- 1 egg
- 5 ml (1 tsp) of vanilla extract
- 180 ml (3⁄4 cup) of flour
- 1⁄4 tsp of baking powder
- 1⁄4 tsp of baking soda
- A pinch of salt
- 200 g of semi-sweet chocolate, chopped
- 50 g of extra chocolate, for topping
- Chopped pistachios, to taste
Products used in this recipe
Steps of preparation
- In a small saucepan over medium heat, melt the butter. Continue cooking for a few minutes, until it turns golden brown and the milk solids are deeply caramelized.
- Transfer to a bowl and let cool slightly in the refrigerator.
- Add the brown sugar and granulated sugar to the browned butter. Whisk until smooth and slightly lighter in color. Add the egg and vanilla extract, then whisk again until fully combined.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the chopped chocolate.
- Using an ice cream scoop, form 12 dough balls. Refrigerate for at least 1 hour, or overnight for best results.
- Preheat the oven to 350°F (180°C).
- Slightly flatten each dough ball. Place a small spoonful of pistachio paste in the center, then wrap the dough around it to seal and reform into a ball.
- Arrange the cookies on a parchment-lined baking sheet. Top with extra chocolate pieces and chopped pistachios.
- Bake for 11 to 13 minutes, until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
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