Pistachio Chocolate Chip Cookies
These pistachio chocolate chip cookies may be delicate, but they pack so much texture that one cookie will not be enough. Especially if you are a pistachio lover!
Servings :16 cookies
Ingredients
- 115 g butter (room temperature)
- 150 g light brown sugar
- 50 g white granulated sugar
- 5 g vanilla extract
- 1 egg (about 50g)
- 1 egg yolk
- 210 g white all-purpose flour
- 10 g cornstarch
- 3 g baking powder
- 2 g baking soda
- 2 g fine sea salt
- 80 g dark chocolate drops (54-60%)
- 60 g white chocolate drops
- 80 g pistachio (finely chopped)
- + pistachio praline
- + extra chocolate
Instructions
- Mix the butter with the two types of sugar and vanilla until you get a light and pale mix - about 4 minutes.
- Gradually add in the egg and egg yolk, mixing well after each one.
- Stir in the dry ingredients: flour, cornstarch, baking powder, baking soda and salt.
- Finally, fold in the chocolates and pistachio.
- Scale and shape 50g balls of dough - you can scale smaller or bigger cookies if you want, but keep in mind the baking time might vary.
- Freeze the dough balls for 30 minutes up to 1 hours.
- Bake at 190C for 10-12 minutes or until they become slightly golden on the outside. While warm, the center should still be slightly soft but they keep baking even out of the oven for a few more minutes due to reesidual heat in the tray.
- Just after taking them out of the oven, add a few more drops of chocolate on top of each cookie to melt and, using a piping bag, inject a bit of pistachio praline into each cookie.
- Let them cool down on the tray.
- Enjoy!
Equipment
- Mixer
- Oven
- Kitchen scale
- Bowls
- Silicone spatulas
- Baking tray
- Baking paper
- Freezer