Description
These sophisticated holiday cookies pair the deep, toasted notes of brown butter with a luxurious molten pistachio cream center. Engineered for a perfect textural contrast, each bite features a crisp outer edge and a soft, fudgy interior packed with dark chocolate chunks and roasted pistachios.
Ingredients
- 255g (18 tbsp) Unsalted Butter
- 350g Brown Sugar
- 300g All-Purpose Flour
- 1 Whole Egg
- 2 Egg Yolks
- 160g-200g Pistachio Cream
- 7 oz Dark Chocolate (at least 60% cocoa), chopped
- 80g Pistachios, chopped
- 4g Baking Soda
- 6g Salt
- 4.2g Vanilla Extract
Instructions
- Heat the butter in a medium saucepan over medium heat until the water evaporates and amber-colored milk solids form, then transfer to a bowl and cool to room temperature.
- In a stand mixer with a paddle attachment, cream the cooled brown butter and brown sugar on medium speed for 2-3 minutes until a smooth paste forms.
- Add the whole egg, egg yolks, and vanilla extract, beating on medium-high for 1 minute to create a stable emulsion.
- Whisk the flour, baking soda, and salt together, then add to the mixer on the lowest setting, mixing only until just combined.
- Manually fold in the chopped pistachios and dark chocolate chunks using a silicone spatula.
- Portion the dough into 12 large spheres, create a well in the center of each, fill with a teaspoon of pistachio cream, and pinch the seams to seal.
- Bake at 375°F (190°C) on parchment-lined sheets for 9 to 10 minutes, then let rest for 15 minutes before serving.
Notes
For the most consistent results, use a digital scale to measure ingredients in grams, as this ensures the exact hydration levels needed for the molten center. If the pistachio cream is too firm to scoop, stir it vigorously at room temperature before filling the dough spheres.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American