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Prep time
30 minutes
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Cook time
10 minutes
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makes
25 PORTIONS
Author Notes
Chocolate cookie filled with a pistachio paste. —Andrew Pingul
Ingredients
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255 grams
Butter at room temperature
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170 grams
Granulated Sugar
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170 grams
Brown Sugar
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100 grams
Eggs at room temperature
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4 grams
Vanilla Paste
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311 grams
Flour
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57 grams
deZaan True Dark cocoa powder
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5 grams
Salt
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5 grams
Baking Soda
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244 grams
Pistachio Paste
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5 grams
Cocoa Nibs (to garnish)
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5 grams
Chopped Pistachio (to garnish)
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1 gram
Sea Salt (to garnish)
Directions
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Cream the butter and both sugars with a paddle attachment until light and fluffy on medium speed.
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Mix in the eggs and vanilla on low speed until combined.
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Sift the flour, deZaan True Dark cocoa powder, salt and baking soda. Add into the batter and mix on low until just combined. Mix the rest by hand with a rubber spatula, be sure to scrape the sides and bottom.
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Scoop and flatten.
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Place a scoop of pistachio paste (15g) in the center of one flatten cookie dough. Top with another flattened cookie dough and pinch the edges to seal.
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Shape into an even round. Chill.
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When ready to bake, roll the chilled cookie dough in cocoa nibs and crushed pistachios. Sprinkle the top with sea salt. Bake at 180°C/350°F for about 6-7 minutes.
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