Pistachio and Dark Chocolate Chunky-Style Cookies
Pistachios have surged to the forefront of both social and culinary scenes, celebrated for their unique flavor, nutritional benefits, and versatility.
From pistachio milk and lattes to cookies, butters, and ice creams, this vibrant green nut has become a favorite among food enthusiasts and health-conscious consumers alike. Its creamy texture and subtly sweet, nutty taste make it an ideal ingredient for innovative recipes and gourmet treats.
We tapped our Australian online follow @wholesamsplates to share one of the most iconic cookie recipes yet.
Moreover, pistachios are packed with essential nutrients, including healthy fats, protein, and antioxidants, contributing to their rising popularity. As a symbol of sophistication and wellness, pistachios are reshaping our culinary landscape, offering delicious and nutritious options that cater to diverse tastes and lifestyles.
INGREDIENTS
198g unsalted butter
100g castor sugar
190g brown sugar
1 large egg, at room temperature
2 tsp. vanilla bean paste or vanilla extract
295g plain flour
3/4 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
Pistachio spread (optional for stuffing)
Pistachios
Dark chocolate, rough chopped
Flakey salt
INSTRUCTIONS
1. If stuffing cookie, on a plate lined with baking paper, spoon tablespoons of pistachio spread and place in freezer.
2. Brown butter in a small saucepan over medium-low heat. Stir continuously until the butter solids settle to the bottom and turn golden brown. Remove from heat immediately and pour into large bowl to cool.
3. Add brown and castor sugar into bowl with butter and whisk to combine. Add in egg and vanilla and whisk until mixture is creamy and lightens in colour.
4. In a separate bowl, whisk together flour, salt, baking powder and soda. Add dry mixture into wet mixture and gently fold through with a spatula until the flour is just incorporated.
5. Add in dark chocolate and pistachios, fold through mixture.
6. Using an ice cream scoop or large spoon, form dough into balls. Remove pistachio spread from freezer and mould cookie dough around the frozen spread. Place cookies on a lined baking tray and put in the fridge for a minimum of 1 hour, or preferably overnight.
7. Preheat oven to 180 degrees celsius.
8. Bake cookies for 10 minutes, remove from oven and slam baking tray down on the bench. Put cookies back in the oven for another 7-10 minutes, swapping the trays from bottom shelf to top shelf.
9. Remove from oven and sprinkle with flakey salt.